Assessing the Tolerability of Different Types of Wheat Breads in Patients With Suspected Wheat Sensitivity
This study aims to assess the differences in tolerability of differently manufactured wheat breads in a target group of individuals with suspected wheat sensitivity. Additionally, it will be verified, if the absence of a response to oral exposure to defined bread types is associated with an absence of mucosal changes following CLE-assisted mucosal provocation with bread.
• Age ≥18 ≤75 years
• Signed declaration of consent
• Willingness to adhere to the prescribed diet for the duration of the study
• Chronic gastrointestinal symptoms for at least 6 months
• Anamnestic wheat sensitivity
• No acute or chronic gastrointestinal diseases (e.g. celiac disease / wheat allergy)
• No or stable medication for at least 3 months
• No participation in another clinical trial (current or within the past 30 days)