Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

4 Nov 2017

Abstract excerpt

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Celiac Disease Research and Management
Share to Digestive system and related health
Share to Gastrointestinal motility and disorders

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Source

Identifiers

PMID: 29113045
DOI: 10.3390/nu9111215

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel SyndromePMID 29113045Read ↗

Reducing the incidence of allergy and intolerance to cerealsSemantic proximity Read ↗

Fermented Bread Consumption: Effects on Glycaemia in Healthy PopulationsSemantic proximity Read ↗

The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota ProfileSemantic proximity Read ↗

Genetic characterization of FODMAPs and ATIs in heritage and modern spring wheatSemantic proximity Read ↗

Lymphocytic Enteropathy, HLA-DQ2/DQ8 Genotype and Wheat-Dependent Symptoms: Non-Celiac Wheat Sensitivity or Marsh I Celiac Disease?Semantic proximity Read ↗

Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potentialSemantic proximity Read ↗

Gluten sensitivities and the allergist: Threshing the grain from the husks.Semantic proximity Read ↗

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies.Semantic proximity Read ↗

Gluten Free Wheat: Are We There?Semantic proximity Read ↗

Next-generation therapies for celiac disease: The gluten-targeted approachesSemantic proximity Read ↗

Oral Consumption of Bread from an RNAi Wheat Line with Strongly Silenced Gliadins Elicits No Immunogenic Response in a Pilot Study with Celiac Disease PatientsSemantic proximity Read ↗

Reduced activity of an immunogenic macromolecule Amylase Trypsin inhibitor (ATI) in wheat through CRISPR/Cas9 mediated multiple gene editingSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.