Irritable Bowel Syndrome, Wheat Sensitivity
Conditions
Keywords
wheat, IBS, gluten, ATI
Brief summary
This is randomized pilot study comparing tolerability of yeast-baked wheat bread and sourdough wheat bread in irritable bowel syndrome.
Interventions
OTHERSourdough wheat bread
OTHERRegular yeast baked toast bread
OTHERGluten-free diet
Gluten-free diet excluding even oats and buckwheat. Rice, quinoa, corn and potato allowed as grains/pseudo-grains
Sponsors
Oy Karl Fazer Ab
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
TREATMENT
Masking
QUADRUPLE (Subject, Caregiver, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
No
Inclusion criteria
* IBS & subjective sensitivity to wheat
Exclusion criteria
* celiac disease, pregnancy, lactation, IBD, major GI operations
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 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 |
Countries
Finland
Outcome results
None listed