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Effects of Wheat Breads on Symptoms of IBS, a Pilot Study

Not Applicable
Completed
Conditions
Irritable Bowel Syndrome
Wheat Sensitivity
Interventions
Other: Sourdough wheat bread
Other: Regular yeast baked toast bread
Other: Gluten-free diet
Registration Number
NCT02572908
Lead Sponsor
Oy Karl Fazer Ab
Brief Summary

This is randomized pilot study comparing tolerability of yeast-baked wheat bread and sourdough wheat bread in irritable bowel syndrome.

Detailed Description

Not available

Recruitment & Eligibility

Status
COMPLETED
Sex
All
Target Recruitment
26
Inclusion Criteria
  • IBS & subjective sensitivity to wheat
Exclusion Criteria
  • celiac disease, pregnancy, lactation, IBD, major GI operations

Study & Design

Study Type
INTERVENTIONAL
Study Design
PARALLEL
Arm && Interventions
GroupInterventionDescription
Yeast baked wheat bread for 7 daysGluten-free dietRegular toast bread
Fermented wheat bread for 7 daysSourdough wheat breadLong sourdough fermentation
Fermented wheat bread for 7 daysGluten-free dietLong sourdough fermentation
Run-inGluten-free dietGluten-free diet for 7 days before entering either bread period
Yeast baked wheat bread for 7 daysRegular yeast baked toast breadRegular toast bread
Primary Outcome Measures
NameTimeMethod
Subjective symptoms using visual analog scale (VAS) daily7 days

Self-reports of bloating, dyspepsia, constipation, diarrhoea, abdominal pain, borborygmi, flatulence, heart burn, urgency to defecate, incomplete feeling of defecation, abdominal cramps, tiredness, skin rash, mood, nausea, joint pain, ability to concentrate and loss of appetite on VAS 0-100. Participants fill in VAS questionnaires at the end of each day

Secondary Outcome Measures
NameTimeMethod

Trial Locations

Locations (1)

Aava Medical Centre

🇫🇮

Helsinki, Finland

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