Tolerance of artisanal whole‑grain sourdough bread in people who react to conventional bread
Official title: Tolerance to an Artisanal Bread in a Population Intolerant of the Conventional Bread and Study of Associated Markers
Run by Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement · NCT07568223 · Data updated 2026-11-12
This test will see if eating artisanal whole‑grain sourdough bread for 15 days reduces digestive symptoms in adults who report intolerance to conventional white bread.
Quick facts
| Study type | Interventional |
|---|---|
| Ages | 18 Years to 65 Years |
| Sex | All |
| Enrollment | 40 (estimated) |
| Sponsor | Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement Academic / other |
| Locations | 2 sites (Bobigny and 1 other locations) |
| Status | Recruiting |
| Started | January 28, 2026 |
| Main results expected | December 2026 |
| Study ends | June 2027 |
| Registry record updated | May 5, 2026 |
| Trial ID | NCT07568223 on ClinicalTrials.gov |
Is this trial a fit for you?
✓Likely a good fit
Adults 18–65 years old with BMI 18–25 who report intolerance to conventional bread, without celiac disease or food allergy, not pregnant or breastfeeding, and able to attend the research center in Bobigny.
✕Probably not a fit
People with celiac disease, known wheat allergy, uncontrolled gastrointestinal or systemic disease, pregnancy or breastfeeding, or who fall outside the age or BMI limits are unlikely to benefit from this intervention.
A plain-English reading of the study's rules. Only the study team can confirm whether you qualify.
What this trial studies
Adults aged 18–65 with normal BMI who report intolerance to conventional bread and do not have celiac disease are enrolled at the Clinical Research Center in Bobigny. After a 15‑day gluten‑free, low‑fructan washout with baseline questionnaires and stool collection, participants undergo a lactulose‑mannitol urine test and provide samples before starting the intervention. They then consume an artisanal whole‑wheat Russello sourdough bread for 15 days while recording food intake, symptoms, and stool samples. Outcomes include changes in GSRS‑IBS, GIQLI, HADS, FSS, biomarkers such as lipopolysaccharide‑binding protein, and measures of intestinal permeability.
Why it matters
Potential benefit: If it works, some people who currently react to conventional bread might tolerate artisanal whole‑grain sourdough and have fewer digestive symptoms.
How similar studies have gone: Prior small studies and mechanistic work suggest sourdough fermentation and some ancient wheat varieties can reduce fermentable carbohydrates and perceived symptoms in non‑celiac wheat sensitivity, but clinical evidence is limited and mixed.
Who can join: the full rules
Show full inclusion / exclusion criteria
Inclusion Criteria: * Normal weight (18 \< BMI \< 25 kg.m-2) * Male or female * 18 to 65 years old * Adults reporting intolerance to "conventional" bread * Absence of celiac disease * Affiliated to a social security scheme * Free, informed and express consent Exclusion Criteria: * People under protective supervision: legal guardianship, tutorship or curatorship * People with eating disorders (anorexia, bulimia, binge eating) * Any known food allergy * Women who are pregnant or potentially pregnant (based on a positive urine pregnancy test at inclusion) * Breastfeeding women * Alcohol abuse (\>2 drinks/day). At the time of inclusion, the investigator will assess whether the participant exhibits harmful alcohol consumption * Untreated hypertension, uncontrolled diabetes, or diseases of the digestive tract (excluding functional intestinal disorders), liver, kidneys, or severe heart disease. The investigator will assess the presence of these conditions on standard clinical criteria and the participants' self-reported medical history at the time of inclusion * Participation in a clinical study in the three months preceding the study * Absence of express consent
Where it's running
-
Centre de Recherche sur Volontaires
Bobigny, France Recruiting -
Centre de Recherche sur Volontaires (CRV)
Bobigny, Île-de-France Region, France Not yet recruiting
Study contacts
- Study coordinator: Fabien Wuestenberghs
- Email: fabien.wuestenberghs@aphp.fr
- Phone: +330148952276
How to take part
- Review the eligibility criteria above with your treating physician.
- Check the official listing on ClinicalTrials.gov for the latest contact details and recruitment status.
- Contact the study coordinator or principal investigator to ask for pre-screening. Pre-screening is free and never obligates you to enroll.