Two randomised crossover multicentre studies investigating gastrointestinal symptoms after bread consumption in individuals with non-coeliac wheat sensitivity: do wheat species and fermentation type matter?

CONCLUSIONS: The majority of NCWS individuals experienced some GI symptoms for at least one of the breads, but on a group level, no differences were found between different grains for either YF or SF breads.CLINICAL TRIAL REGISTRY: ClinicalTrials.gov, NCT04084470(https://classic.CLINICALTRIALS: gov/ct2/show/NCT04084470).PMID:38373694 | DOI:10.1016/j.ajcnut.2024.02.008

Source: Am J Clin Nutr - February 19, 2024 Category: Nutrition Authors: Marlijne C G de Graaf Emma Timmers Bo Bonekamp Gonny van Rooy Ben J M Witteman Peter R Shewry Alison Lovegrove Antoine H P America Luud J W J Gilissen Daniel Keszthelyi Fred J P H Brouns Daisy M A E Jonkers Source Type: research