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

Oy Karl Fazer Ab26 enrolled

Overview

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

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

QUADRUPLE

Enrollment

Conditions

Irritable Bowel Syndrome Wheat Sensitivity

Interventions

Sourdough wheat breadOTHER

Regular yeast baked toast breadOTHER

Gluten-free dietOTHER

Gluten-free diet excluding even oats and buckwheat. Rice, quinoa, corn and potato allowed as grains/pseudo-grains

Eligibility

Sex: ALLMin age: 18 YearsMax age: 65 Years

Medical Language ↔ Plain English

Inclusion Criteria: * IBS \& subjective sensitivity to wheat Exclusion Criteria: * celiac disease, pregnancy, lactation, IBD, major GI operations

Locations (1)

Aava Medical Centre

Helsinki, Helsinki, Finland

Outcomes

Primary Outcomes

Subjective symptoms using visual analog scale (VAS) daily

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

Time frame: 7 days

Data from ClinicalTrials.gov

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