August 20, 2019
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September 10, 2019
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March 28, 2023
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September 17, 2019
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December 20, 2022 (Final data collection date for primary outcome measure)
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Overall GI symptom score [ Time Frame: At the end of day 1, 2 and 3 of the run-in period, at the end of test day 1, 2 and 3, and at the end of the last three days of each wash-out period (so the three days prior to testday 2 and 3). ] Change from baseline, measured on the Visual Analogue Scale ranged from 0 - 100, in which 0 is absence of symptoms and 100 is severe symptoms.
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Overall GI symptom score [ Time Frame: At the end of each day of the run-in period, both intervention periods and wash-out period day 9-11. ] Change from baseline, measured on the Visual Analogue Scale ranged from 0 - 100, in which 0 is absence of symptoms and 100 is severe symptoms.
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- Individual Intestinal symptom scores [ Time Frame: At the end of day 1, 2 and 3 of the run-in period, at the end of test day 1, 2 and 3, and at the end of the last three days of each wash-out period (so the three days prior to testday 2 and 3). ]
Change from baseline, measured on the Visual Analogue Scale ranged from 0 - 100, in which 0 is absence of symptoms and 100 is severe symptoms. Parameters: abdominal pain, abdominal discomfort, belching, bloating, flatulence, diarrhoea, constipation, urge to empty bowel, fullness, nausea.
- Individual Extra-intestinal symptom scores [ Time Frame: At the end of day 1, 2 and 3 of the run-in period, at the end of test day 1, 2 and 3, and at the end of the last three days of each wash-out period (so the three days prior to testday 2 and 3). ]
Change from baseline, measured on the Visual Analogue Scale ranged from 0 - 100, in which 0 is absence of symptoms and 100 is severe symptoms. Parameters: tiredness, headache, joint pains, confusion, loss of coordination, skin rash.
- Average stool frequency and consistency [ Time Frame: After every stool production during day 1, 2 and 3 of the run-in period, during test day 1, 2 and 3, and during the last three days of each wash-out period (so the three days prior to testday 2 and 3). ]
Bristol Stool Scale, a validated scale for faecal frequency and consistency, by classifying faeces into seven groups. Type 1: separate hard lumps, like nuts (hard to pass); Type 2: sausage-shaped but lumpy; Type 3: Like a sausage but with cracks on its surface; Type 4: Like a sausage or snake, smooth and soft; Type 5: Soft blobs with clear-cut edges (passed easily); Type 6: fluffy pieces with ragged edges, a mushy stool; Type 7: watery, no solid pieces / entirely liquid. Type 1-2 indicate constipation, type 3-4 are ideal stools as they are easier to pass, and type 5-7 may indicate diarrhoea and urgency.
- Follow-up: microbiota composition [ Time Frame: Follow-up measurement, within 1 year after completion of test day 3. ]
After completion of the primary study, 5 responders (see in- and exclusion criteria) will be included for a follow-up measurement. For comparison, 5 healthy controls will be included. The participants will collect one fecal sample at home. These samples will be used to study the effect of the six different bread types on microbiota composition in an in vitro fermentation model.
- Follow-up: microbiota activity [ Time Frame: Follow-up measurement, within 1 year after completion of test day 3. ]
After completion of the primary study, 5 responders (see in- and exclusion criteria) will be included for a follow-up measurement. For comparison, 5 healthy controls will be included. The participants will collect one fecal sample at home. These samples will be used to study the effect of the six different bread types on microbiota activity, measured by the release of microbial VOCs, in an in vitro fermentation model.
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- Individual Intestinal symptom scores [ Time Frame: At the end of each day of the run-in period, both intervention periods and wash-out period day 9-11. ]
Change from baseline, measured on the Visual Analogue Scale ranged from 0 - 100, in which 0 is absence of symptoms and 100 is severe symptoms. Parameters: abdominal pain, abdominal discomfort, belching, bloating, flatulence, diarrhoea, constipation, urge to empty bowel, fullness, nausea.
- Individual Extra-intestinal symptom scores [ Time Frame: At the end of each day of the run-in period, both intervention periods and wash-out period day 9-11. ]
Change from baseline, measured on the Visual Analogue Scale ranged from 0 - 100, in which 0 is absence of symptoms and 100 is severe symptoms. Parameters: tiredness, headache, joint pains, confusion, loss of coordination, skin rash.
- Average stool frequency and consistency [ Time Frame: After every stool production during each day of the run-in period, both intervention periods and wash-out period day 9-11. ]
Bristol Stool Scale, a validated scale for faecal frequency and consistency, by classifying faeces into seven groups. Type 1: separate hard lumps, like nuts (hard to pass); Type 2: sausage-shaped but lumpy; Type 3: Like a sausage but with cracks on its surface; Type 4: Like a sausage or snake, smooth and soft; Type 5: Soft blobs with clear-cut edges (passed easily); Type 6: fluffy pieces with ragged edges, a mushy stool; Type 7: watery, no solid pieces / entirely liquid. Type 1-2 indicate constipation, type 3-4 are ideal stools as they are easier to pass, and type 5-7 may indicate diarrhoea and urgency.
- Microbial composition and activity [ Time Frame: Oral microbiota and faeces samples will be collected at four time-points during the study: day 4 (morning after run-in), day 7 (morning after intervention period 1), day 18 (morning after wash-out, and day 21 (morning after intervention period 2). ]
Oral and faecal microbiota composition and functional capacity will be assessed by characterizing of the full genetic microbial content by state-of-the-art next generation sequencing. Furthermore, metabolites of saccharolytic and proteolytic fermentation will be assessed.
- Exhaled Metabolite production [ Time Frame: Exhaled air will be collected at four time-points during the study: day 4 (morning after run-in), day 7 (morning after intervention period 1), day 18 (morning after wash-out, and day 21 (morning after intervention period 2). ]
Volatile organic compounds in exhaled air will be measure by gas chromatography time-of flight mass spectrometry (GC-tof-MS).
- Immune parameters [ Time Frame: Blood and faecal samples will be collected at four time-points during the study: day 4 (morning after run-in), day 7 (morning after intervention period 1), day 18 (morning after wash-out, and day 21 (morning after intervention period 2). ]
Immune parameters in serum (such as CRP, TNF-a, IL-1b, IL-6, IL-8) and feaces (such as sIgA, human beta defensin 2 (HBD2), calprotectin) will be measured. Furthermore, intestinal fatty acids binding protein (iFABP) will be measured in serum, as biomarker of intestinal cell damage.
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- Food intake by three-day food records [ Time Frame: For 24 hours during day 1, 2 and 3 of the run-in period, during test day 1, 2 and 3, and during the last three days of each wash-out period (so the three days prior to test day 2 and 3). ]
A three-day food record (on paper) to check for the adherence to the gluten-free diet.
- Participant characteristics in relation to NCWS [ Time Frame: Data on medical history and demographic factors will be collected during the screening visit as part of the screening process. Data on psychological factors will be collected after inclusion of subjects, before the start of the run-in period. ]
To characterise NCWS subjects, data will be collected on medical history (e.g. surgery, GI diseases, medication use, allergies), demographic (e.g. age, gender, educational background, BMI, smoking, alcohol use) and psychosocial factors (relating to e.g. anxiety, depression, somatisation) using screening questionnaires.
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- Food intake by three-day food records [ Time Frame: Throughout each day of the run-in period, both intervention periods and wash-out period day 9-11. ]
A three-day food record (on paper) to check for the adherence to the gluten-free diet.
- Participant characteristics in relation to NCGS [ Time Frame: Data on medical history and demographic factors will be collected during the screening visit as part of the screening process. Data on psychological factors will be collected after inclusion of subjects, before the start of the run-in period. ]
To characterise NCGS subjects, data will be collected on medical history (e.g. surgery, GI diseases, medication use, allergies), demographic (e.g. age, gender, educational background, BMI, smoking, alcohol use) and psychosocial factors (relating to e.g. anxiety, depression, somatisation) using screening questionnaires.
- Oral microbiota and protein analysis [ Time Frame: Oral microbiota and faeces samples will be collected at four time-points during the study: day 4 (morning after run-in), day 7 (morning after intervention period 1), day 18 (morning after wash-out, and day 21 (morning after intervention period 2). ]
Explorative comparison of oral microbiota with faecal microbiota. Protein analysis relates to defence proteins (including e.g. IgA, lysozyme) and will be performed in line with faecal microbiota, looking at overall microbial structure (alpha- and beta diversity indices) and specific taxa.
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Effects of Different Bread Types in NCWS
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The Effects of the Different Bread Types of Fully Known Composition on Gastrointestinal Symptoms in Individuals With Non-coeliac Wheat Sensitivity.
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Although wheat and gluten containing food products are generally considered to be healthy, a large number of individuals in the general population reduces or limits their intake and/or replaces wheat by other grains because of possible symptoms. This non-coeliac wheat sensitivity (NCWS) is accompanied by a range of (extra-)intestinal complaints soon after consuming wheat, which improve after wheat withdrawal. Evidence for a biological mechanism and for the exact contributing compound is limited. Furthermore, the impact of grain type, bread processing and the resulting compositional changes in bread on gastrointestinal tolerability in NCWS is unclear, especially as consumed part of a typical daily human diet.
The objective of this study is to investigate the effects of well-characterised breads on (extra-)intestinal symptoms in individuals with NWGS using two double-blind randomized cross-over design (study A and B). Subjects are required to avoid any products that cause GI symptoms (e.g. wheat products) during the trial. The investigators hypothesize that grain type and processing will have a different effect on the primary outcomes.
In addition, we want to explore the in vitro effect of each bread type on gut microbiota composition and activity.
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Not Provided
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Interventional
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Not Applicable
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Allocation: Randomized Intervention Model: Crossover Assignment Intervention Model Description: Double-blind randomized cross-over study Masking: Double (Participant, Investigator) Primary Purpose: Basic Science
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Non-Coeliac Wheat Sensitivity (NCWS)
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Dietary Supplement: Different types of bread
Two studies comprising a double-blind randomized cross-over study. All subjects start with a run-in period of 3 days, thereafter they will receive three different types of bread in a randomized order for 1 day each, with a wash-out period of at least 7 days in between. Before test days 2 and 3, there is also a run-in period of three days.
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- Active Comparator: Bread types 1, 2 and 3
Daily consumption of 5 slices of allocated bread type for three intervention days (separated by a wash-out period of at least 7 days).
Intervention: Dietary Supplement: Different types of bread
- Active Comparator: Bread types 4, 5 and 6
Daily consumption of 5 slices of allocated bread type for three intervention days (separated by a wash-out period of at least 7 days).
Intervention: Dietary Supplement: Different types of bread
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Not Provided
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Completed
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40
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75
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December 20, 2022
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December 20, 2022 (Final data collection date for primary outcome measure)
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Inclusion Criteria:
- Develops of self-reported GI symptoms within 12 hours after a single intake of bread;
- Age between 18-70 years;
- Asymptomatic or only mildly symptomatic (overall) GI symptoms score with VAS < 30mm) while on the gluten-free/gluten-restricted diet;
- Must have a freezer (-18ºC) to store the study breads during the study;
- Willing and able to give written informed consent and to understand, participate and comply with the research project requirements.
Exclusion Criteria:
Follow-up measurement - inclusion criteria
- (1) NCWS subject: develops GI symptoms within 12 hours after consumption of at least one of the study breads of study A or B (+15 mm on VAS); OR (2) Healthy control (sex matched to NCWS subjects): eats bread regularly (min. 5 days per week)
- Age between 18-70 years;
- Must have a fridge (4-7ºC) to shortly store the collected faecal sample.
Follow-up measurement - exclusion criteria in addition to the criteria listed above:
- Use of antibiotics during the 6 past months prior to faecal sampling;
- Healthy controls: developing GI symptoms after consumption of bread, or following a gluten-free or wheat-free
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Sexes Eligible for Study: |
All |
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18 Years to 70 Years (Adult, Older Adult)
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No
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Contact information is only displayed when the study is recruiting subjects
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Netherlands
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NCT04084470
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NL67466.068.18 METC18-032 ( Other Identifier: METC azM/UM )
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No
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Studies a U.S. FDA-regulated Drug Product: |
No |
Studies a U.S. FDA-regulated Device Product: |
No |
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Maastricht University
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Same as current
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Maastricht University
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Same as current
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Wageningen University
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Principal Investigator: |
Daisy MAE Jonkers, Prof., PhD |
Maastricht University |
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Maastricht University
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March 2023
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