Rye bread fermentable carbohydrates and abdominal symptoms in irritable bowel syndrome – A postprandial study

A postprandial study on the effect of fermentable carbohydrates (FODMAP) in rye bread on abdominal symptoms in patients with irritable bowel syndrome

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

ISRCTN

Registry ID

ISRCTN11005234

Enrollment

Registered

2016-02-25

Start date

2016-03-01

Completion date

Unknown

Last updated

2019-04-08

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Irritable bowel syndrome Digestive System Irritable bowel syndrome

Interventions

The study consists of two test periods and every participant participates both treatments in a randomised order: 1. A postprandial test with the low-FODMAP rye bread (8 slices)

Eligibility

Sex/Gender

Female

Inclusion criteria

Inclusion criteria: 1. Female 2. Aged between 18 and 65 years 3. Irritable bowel syndrome (Rome III criteria)

Exclusion criteria

Exclusion criteria: 1. Pregnancy or breastfeeding 2. Regular smoking 3. Implanted electrical device (e.g. artificial cardiac pacemaker) 4. Significant abdominal surgery (e.g. bowel resection) 5. Celiac disease 6. Crohn’s disease 7. Diverticulitis 8. Dyspepsia 9. Dysphagia 10. Stomach bezoar 11. Suspicion of intestinal stenosis 12. Difficult constipation or medication that affects intestinal motility 13. Hormonal, renal, blood or liver disease 14. Participation in other clinical trial in less 2 months before the study

Design outcomes

Primary

Measure	Time frame
1. Gastrointestinal symptoms are measured using a visual analogue scale (VAS) questionnaire every half an hour for 12 hours and then every three hours until the wireless motility capsule (WMC) is defecated 2. Hydrogen production is measured using a hydrogen breath test device (Gastrolyzer®, Bedfont Scientific, UK) every half an hour for 12 hours and then every three hours until the WMC is defecated 3. Gastrointestinal pH is measured using the wireless motility capsule (SmartPill®, Given Imaging, GA, USA) during the whole test period 4. Gastrointestinal pressure is measured continuously using the wireless motility capsule (SmartPill®) during the whole test period	—

Measure

Time frame

1. Gastrointestinal symptoms are measured using a visual analogue scale (VAS) questionnaire every half an hour for 12 hours and then every three hours until the wireless motility capsule (WMC) is defecated 2. Hydrogen production is measured using a hydrogen breath test device (Gastrolyzer®, Bedfont Scientific, UK) every half an hour for 12 hours and then every three hours until the WMC is defecated 3. Gastrointestinal pH is measured using the wireless motility capsule (SmartPill®, Given Imaging, GA, USA) during the whole test period 4. Gastrointestinal pressure is measured continuously using the wireless motility capsule (SmartPill®) during the whole test period

—

Secondary

Measure	Time frame
1. Gastrointestinal temperature is measured continuously using the wireless motility capsule (SmartPill®) during the whole test period (until the WMC is defecated) 2. Transit time is measured continuously using the wireless motility capsule (SmartPill®) during the whole test period (until the WMC is defecated)	—

Countries

Finland

Outcome results

None listed

Source: ISRCTN (via WHO ICTRP) · Data processed: Feb 4, 2026