Effects of Wheat Breads on Symptoms of IBS, a Pilot Study
- Conditions
- Irritable Bowel SyndromeWheat Sensitivity
- Interventions
- Other: Sourdough wheat breadOther: Regular yeast baked toast breadOther: 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
- IBS & subjective sensitivity to wheat
- celiac disease, pregnancy, lactation, IBD, major GI operations
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Yeast baked wheat bread for 7 days Gluten-free diet Regular toast bread Fermented wheat bread for 7 days Sourdough wheat bread Long sourdough fermentation Fermented wheat bread for 7 days Gluten-free diet Long sourdough fermentation Run-in Gluten-free diet Gluten-free diet for 7 days before entering either bread period Yeast baked wheat bread for 7 days Regular yeast baked toast bread Regular toast bread
- Primary Outcome Measures
Name Time Method Subjective symptoms using visual analog scale (VAS) daily 7 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
Name Time Method
Related Research Topics
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Trial Locations
- Locations (1)
Aava Medical Centre
🇫🇮Helsinki, Finland