The objective of this study is to evaluate the effect of consuming an "artisanal" bread for 15 days on gastrointestinal symptoms in individuals intolerant to "conventional" bread.
"Conventional bread" refers to bread made with refined wheat flour (ash = 0.55% of dry matter), containing gluten, and leavened with baker's yeast (Saccharomyces cerevisiae). "Artisanal bread" refers to bread made with whole wheat flour (ash = 1.50% of dry matter) from an ancient durum wheat variety (Russello) and leavened with sourdough.
Normal weight (18 < BMI < 25 kg.m-2)
Male or female
18 to 65 years old
Adults reporting intolerance to "conventional" bread
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)
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Lead sponsor
UMR 914 PNCA - AgroParisTech, INRA, Université Paris-Saclay
Collaborator