Condition: Intolerance to "Conventional" Bread · Sponsor: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
The objective of this study is to evaluate the effect of consuming an "artisanal" bread for 15 days on gastrointestinal symptoms in individuals intolerant to "conventional" bread. "Conventional bread" refers to bread made with refined wheat flour (ash = 0.55% of dry matter), containing gluten, and leavened with baker's yeast (Saccharomyces cerevisiae). "Artisanal bread" refers to bread made with whole wheat flour (ash = 1.50% of dry matter) from an ancient durum wheat variety (Russello) and leavened with sourdough.
This description comes directly from the study's public registry record.
Fabien Wuestenberghs · +330148952276 · fabien.wuestenberghs@aphp.fr
Claire Gaudichon · +33144081829 · claire.gaudichon@agroapristech.fr
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| Centre de Recherche sur Volontaires | Bobigny, France | Recruiting |
| Centre de Recherche sur Volontaires (CRV) | Bobigny, Île-de-France Region, France | Not Yet Recruiting |
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Source record: clinicaltrials.gov/study/NCT07568223