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Wheat Bread Study: Comparison of the Tolerance of Different Wheat Breads

NCT06152445 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 64

Last updated 2024-05-17

No results posted yet for this study

Summary

This study aims to assess the differences in tolerability of differently manufactured wheat breads in a target group of individuals with suspected wheat sensitivity. Additionally, it will be verified, if the absence of a response to oral exposure to defined bread types is associated with an absence of mucosal changes following CLE-assisted mucosal provocation with bread.

Conditions

  • Non-celiac Gluten Sensitivity
  • Wheat Hypersensitivity

Interventions

OTHER

Wheat bread

Different wheat breads

Sponsors & Collaborators

  • University Hospital Schleswig-Holstein

    collaborator OTHER

  • University of Hohenheim

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2023-04-19
Primary Completion
2024-06-30
Completion
2024-06-30

Countries

  • Germany

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06152445 on ClinicalTrials.gov