背景:许多人减少面包的摄入量,因为他们认为小麦会导致他们的胃肠道(GI)症状。不同的小麦品种和加工方法可能会影响这些反应。
目的:我们研究了六种不同类型的面包(由三种小麦品种和两种发酵条件制成)对自我报告的非乳糜泻小麦敏感性(NCWS)个体胃肠道症状的影响。
方法:两个并行,随机化,双盲,交叉,进行了多中心研究。NCWS个人,乳糜泻和小麦过敏被排除在外,收到五片发酵酵母(YF)(研究A,n=20)或发酵酸面团(SF)(研究B,n=20)由面包小麦制成的面包,拼写,或Emmer在三个独立的测试日按随机顺序进行。每个测试日之前都有3天的无症状饮食磨合期,并以≥7天的冲洗期分开。通过0-100mm视觉模拟量表(ΔVAS)上的症状评分变化(测试日减去3天磨合期的平均值)来评估胃肠道症状,使用弗里德曼检验比较中位数。反应者被定义为总体胃肠道症状的ΔVAS增加≥15mm,腹部不适,腹痛,腹胀和/或胀气。
结果:不同谷物的面包之间的胃肠道症状没有显着差异(YF面包小麦中位数ΔVAS10.4mm[四分位距0.0-17.8mm],拼写4.9mm[-7.6-9.4mm],Emmer11.0mm[0.0-21.3mm],p=0.267;SF面包小麦10.5mm[-3.1-31.5mm],拼写11.3mm[0.0-15.3mm],Emmer4.0mm[-2.9-9.3mm],p=0.144)。两种YF的响应者数量也相当(6对小麦,5拼写,和7到Emmer,p=0.761)和SF面包(9到小麦,7拼写,和8到Emmer,p=0.761)。
结论:大多数NCWS患者至少有一种面包出现了一些胃肠道症状,但是在团体层面上,对于YF或SF面包,不同谷物之间没有发现差异。
背景:ClinicalTrials.gov,NCT04084470(https://classic.
结果:gov/ct2/show/NCT04084470)。
Many individuals reduce their bread intake because they believe wheat causes their gastrointestinal (GI) symptoms. Different wheat species and processing methods may affect these responses.
We investigated the effects of 6 different bread types (prepared from 3 wheat species and 2 fermentation conditions) on GI symptoms in individuals with self-reported noncoeliac wheat sensitivity (NCWS).
Two parallel, randomized, double-blind, crossover, multicenter studies were conducted. NCWS individuals, in whom coeliac disease and wheat allergy were ruled out, received 5 slices of yeast fermented (YF) (study A, n = 20) or sourdough fermented (SF) (study B, n = 20) bread made of bread wheat, spelt, or emmer in a randomized order on 3 separate test days. Each test day was preceded by a run-in period of 3 d of a symptom-free diet and separated by a wash-out period of ≥7 d. GI symptoms were evaluated by change in symptom score (test day minus average of the 3-d run-in period) on a 0-100 mm visual analogue scale (ΔVAS), comparing medians using the Friedman test. Responders were defined as an increase in ΔVAS of ≥15 mm for overall GI symptoms, abdominal discomfort, abdominal pain, bloating, and/or flatulence.
GI symptoms did not differ significantly between breads of different grains [YF bread wheat median ΔVAS 10.4 mm (IQR 0.0-17.8 mm), spelt 4.9 mm (-7.6 to 9.4 mm), emmer 11.0 mm (0.0-21.3 mm), P = 0.267; SF bread wheat 10.5 mm (-3.1 to 31.5 mm), spelt 11.3 mm (0.0-15.3 mm), emmer 4.0 mm (-2.9 to 9.3 mm), P = 0.144]. The number of responders was also comparable for both YF (6 to wheat, 5 to spelt, and 7 to emmer, P = 0.761) and SF breads (9 to wheat, 7 to spelt, and 8 to emmer, P = 0.761).
The majority of NCWS individuals experienced some GI symptoms for ≥1 of the breads, but on a group level, no differences were found between different grains for either YF or SF breads.
clinicaltrials.gov, NCT04084470 (https://classic.
gov/ct2/show/NCT04084470).