[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100636633":3},{"organization":4,"armGroups":7,"interventions":14,"overallOfficials":19,"centralContacts":20,"locations":30,"responsibleParty":63,"collaborators":65,"id":69,"slug":70,"hasResults":71,"nctId":72,"briefTitle":73,"officialTitle":73,"acronym":74,"eligibilityCriteria":75,"healthyVolunteers":76,"sex":77,"minAge":78,"maxAge":79,"enrollmentInfo":80,"targetDuration":19,"studyType":83,"phases":84,"briefSummary":86,"conditions":87,"keywords":89,"overallStatus":33,"whyStopped":19,"lastUpdateSubmitDate":101,"lastUpdatePostDateStruct":102,"startDateStruct":105,"completionDateStruct":107,"leadSponsor":109,"locationsCount":110},{"fullName":5,"class":6},"Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement","OTHER",[8],{"label":9,"type":10,"description":11,"interventionNames":12},"Artisanal Bread","EXPERIMENTAL","\"Artisanal\" bread is made with wholemeal flour (ash = 1.50% of dry matter) from an ancient durum wheat (Russello variety) and leavened with sourdough.\n\n\"Artisanal\" bread contains 6.8g of gluten and less than 1g of frutans per 100g.",[13],"Dietary Supplement: Artisanal Bread",[15],{"type":16,"name":9,"description":17,"armGroupLabels":18,"otherNames":19},"DIETARY_SUPPLEMENT","During the second part of the study (from Day 1 \\[D1\\] to Day 14 \\[D14\\]), participants will consume the \"artisanal\" bread on a daily basis.\n\nDose: D1 = 75g; D2 = 100g; from D3 to D14: 125g\u002Fday On D0 and D15, volunteers will come to the hospital for 3 hours of postprandial testing.",[9],null,[21,26],{"name":22,"role":23,"phone":24,"phoneExt":19,"email":25},"Fabien Wuestenberghs","CONTACT","+330148952276","fabien.wuestenberghs@aphp.fr",{"name":27,"role":23,"phone":28,"phoneExt":19,"email":29},"Claire Gaudichon","+33144081829","claire.gaudichon@agroapristech.fr",[31,51],{"facility":32,"status":33,"city":34,"state":19,"zip":35,"country":36,"countryCode":37,"cosmosGeoPoint":38,"geoPoint":43,"contacts":44},"Centre de Recherche sur Volontaires","RECRUITING","Bobigny","93000","France","FR",{"type":39,"coordinates":40},"Point",[41,42],2.45012,48.90982,{"lat":42,"lon":41},[45,48],{"name":46,"role":23,"phone":19,"phoneExt":19,"email":47},"Suzette Maurinier","suzette.maurinier@aphp.fr",{"name":49,"role":23,"phone":19,"phoneExt":19,"email":50},"Mourad Benallaoua","mourad.benallaoua@aphp.fr",{"facility":52,"status":53,"city":34,"state":54,"zip":35,"country":36,"countryCode":37,"cosmosGeoPoint":55,"geoPoint":57,"contacts":58},"Centre de Recherche sur Volontaires (CRV)","NOT_YET_RECRUITING","Île-de-France Region",{"type":39,"coordinates":56},[41,42],{"lat":42,"lon":41},[59,61],{"name":46,"role":23,"phone":60,"phoneExt":19,"email":47},"+331 48 95 74 33",{"name":22,"role":62,"phone":19,"phoneExt":19,"email":19},"PRINCIPAL_INVESTIGATOR",{"type":64,"investigatorFullName":19,"investigatorTitle":19,"investigatorAffiliation":19,"oldNameTitle":19,"oldOrganization":19},"SPONSOR",[66],{"name":67,"class":68},"UMR 914 PNCA - AgroParisTech, INRA, Université Paris-Saclay","UNKNOWN","100636633","tolerance-to-an-artisanal-bread-in-a-population-intolerant-of-the-conventional-bread-and-study-of-associated-markers-100636633",false,"NCT07568223","Tolerance to an Artisanal Bread in a Population Intolerant of the Conventional Bread and Study of Associated Markers","TOLERBREAD","Inclusion Criteria:\n\n* Normal weight (18 \\\u003C BMI \\\u003C 25 kg.m-2)\n* Male or female\n* 18 to 65 years old\n* Adults reporting intolerance to \"conventional\" bread\n* Absence of celiac disease\n* Affiliated to a social security scheme\n* Free, informed and express consent\n\nExclusion Criteria:\n\n* People under protective supervision: legal guardianship, tutorship or curatorship\n* People with eating disorders (anorexia, bulimia, binge eating)\n* Any known food allergy\n* Women who are pregnant or potentially pregnant (based on a positive urine pregnancy test at inclusion)\n* Breastfeeding women\n* Alcohol abuse (\\>2 drinks\u002Fday). At the time of inclusion, the investigator will assess whether the participant exhibits harmful alcohol consumption\n* 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\n* Participation in a clinical study in the three months preceding the study\n* Absence of express consent",true,"ALL","18 Years","65 Years",{"count":81,"type":82},40,"ESTIMATED","INTERVENTIONAL",[85],"NA","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.\n\n\"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.",[88],"Intolerance to \"Conventional\" Bread",[90,91,92,93,94,95,96,97,98,99,100],"Bread","Wholemeal flour","Ancient wheat","Sourdough","Gluten","FODMAPs","Digestive tolerance","Postprandial metabolism","Inflammation","Intestinal permeability","Microbiota","2026-05-04",{"date":103,"type":104},"2026-05-05","ACTUAL",{"date":106,"type":104},"2026-01-28",{"date":108,"type":82},"2027-06",{"name":5,"class":6},2]