A randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet
2018 | 2019
Rees, Dinka | Holtrop, Grietje | Chope, Gemma | Moar, Kim-Marie | Cruickshank, Morven | Hoggard, Nigel | University of Aberdeen.Rowett Institute
Acknowledgements We are grateful for the support of the staff from the Rowett Institute Human Nutrition Unit. The present study was supported by a grant (Bakery Products for Non-Coeliac Gluten sensitive Consumers) from Innovate UK (101740). The funder Innovate UK had no role in the design, analysis or writing of this article. Warburton Ltd. provided the experimental bread. DSM Food Specialities B.V. provided the protease ANPEP. The study is registered under the Clinical Trials Identifier: NCT02308397. NH proposed the study concept. NH and DR designed research. DR recruited the subjects and carried out the intervention, laboratory analysis, data collection and collation. MC and KM helped with recruitment. GC performed the analysis of the breads. GH and DR analysed the data. DR prepared the manuscript; NH had primary responsibility for final content. All authors read and approved the final manuscript. The authors have no financial or personal conflicts of interest to declare.
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