Testing artisanal bread tolerance in bread-sensitive adults
Part of Digestive system clinical trials.
This study compares how your body responds to artisanal (handmade) bread versus conventional store-bought bread if you've experienced discomfort after eating regular bread. Researchers will track symptoms and measure markers in your blood and stool to understand why artisanal bread might be better tolerated.
Summary written for real people, not researchers, by Clin2.
Who can take part
- You report having trouble digesting or reacting to conventional bread (but do not have celiac disease)
- You are 18 to 65 years old
- Your BMI is between 18 and 25 (normal weight range)
- You have no food allergies or eating disorders
- You are not pregnant, breastfeeding, or planning to become pregnant
- You do not have untreated high blood pressure, uncontrolled diabetes, or serious digestive, liver, kidney, or heart disease
Quick eligibility check
Answer a few plain-language questions, based on this study's own requirements, to get a preliminary sense of fit.
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