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Food Sensitivity clinical trials

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NCT ID: NCT06413004 Recruiting - Clinical trials for Irritable Bowel Syndrome

Brachyspira and Intestinal Allergy-like Immune Reactions in Patients With Irritable Bowel Syndrome (IBS)

Start date: August 3, 2022
Phase: N/A
Study type: Interventional

The aim of this study is to define local immune responses in the GI tract to food antigens in IBS patients, with and without Brachyspira infection, using advanced imaging. We hypothesize that Brachyspira infection can cause IBS symptoms by inducing loss of oral tolerance to dietary antigens through development of food-specific intestinal immune reactions and subsequent development of visceral hypersensitivity. During this study, the investigators will perform either confocal laser endomiscroscopy (CLE) or colonoscopic antigen provocation test (COLAP) to test to which food items the participants react to. Furthermore, the investigators will perform rectal barostat examination and a sigmoidoscopy without laxatives. The investigators will collect biological samples and the participants will complete several questionnaires.

NCT ID: NCT05389683 Completed - Food Sensitivity Clinical Trials

Effect of Personalized Elimination Diet on Food Sensitivity Related Symptoms

Start date: January 2, 2023
Phase: N/A
Study type: Interventional

The goal is to identify food sensitivity in patients and assess whether the avoidance of the reaction-inducing foods via an 'elimination diet' leads to improvement in patient symptoms and overall well-being.

NCT ID: NCT05056610 Active, not recruiting - Clinical trials for Irritable Bowel Syndrome

Confocal Laser Endomicroscopy to Determine Influence of Food Antigens on Mucosal Integrity

RDS_CLE
Start date: May 1, 2021
Phase: N/A
Study type: Interventional

Irritable bowel syndrome (IBS) is mainly associated with food intolerance and presents a particular challenge in gastrointestinal practice. The clinical symptoms are often associated by patients with the consumption of certain foods. This leads to strict elimination diets, and often without identification of the triggering food. In particular, the avoidance of wheat yields a relief of the clinical symptoms in many patients. Nevertheless, it is unclear which components of wheat are responsible for the symptoms. Besides the glutens, other wheat proteins, such as the amylase trypsin inhibitors, but also carbohydrates are discussed as triggers of the diseases. Confocal laser endomicroscopy (CLE) is a new diagnostic method for detecting the local effect of food on the mucosa. CLE enables microscopic assessment of the mucosa already during an endoscopic examination and also allows statements to be made about intestinal permeability through changes in the influx of fluorescein into the intestinal lumen. In the course of the study, diluted food solutions are applied to the mucosa after a detailed assessment of the mucosa via the endoscope. The changes in mucosa and permeability are observed and documented. Tissue samples are then taken for histopathological assessment of the degree of inflammation. Further biopsies are taken and cultured in vitro to produce human organoids. The organoids are stimulated with the food. Changes in proliferation, gene and cytokine expression are determined. The aim of the proposed project is to investigate the influence of the main allergens, e.g. wheat, soy, milk, yeast and chicken egg white on the intestinal mucosa. The data obtained will be compared with the histopathological findings and the in vitro data in the human organoid model. The long-term goal is to establish a valid patient-based rapid detection method for the detection of the triggering substances in patients with IBS or food intolerances.

NCT ID: NCT04983420 Completed - Food Sensitivity Clinical Trials

Effects of Different Polyphenol-containing Beverages on the Immune System and on Muscular Growth Factors

Start date: January 1, 2021
Phase: N/A
Study type: Interventional

In this research project, the effect of different polyphenol-containing beverages with varying alcohol content of < 0.4 vol% on immune function as well as muscular growth factors will be investigated

NCT ID: NCT04869722 Completed - Food Preferences Clinical Trials

Modifying Whey Protein Fortified Drinks and Foods

Start date: April 21, 2021
Phase: N/A
Study type: Interventional

This study aims to investigate whether consumers differ in mouthdrying sensitivity and if mouthdrying can be modulated.

NCT ID: NCT04653324 Recruiting - Clinical trials for Eosinophilic Esophagitis

A Registry for the Food Allergy Community

FPR
Start date: August 24, 2017
Phase:
Study type: Observational [Patient Registry]

The FARE Patient Registry will serve as a prospective, observational food allergy reporting system that stores detailed health and other basic information about patients' real-world experiences with food allergies, to encourage open sharing of de-identified data and participation in clinical trials. The FARE Patient Registry intends to make and support scientific discoveries by enabling the food allergy community to participate directly in research.

NCT ID: NCT04507399 Completed - Food Preferences Clinical Trials

Investigating Consumers Perception and Acceptance of Whey Beverages

Start date: August 6, 2020
Phase: N/A
Study type: Interventional

Brief Summary: This study aims to investigate whether protein fortification of beverages causes mouthdrying and mucoadhesion and whether this is influenced by saliva flow.

NCT ID: NCT04302779 Completed - Food Preferences Clinical Trials

Investigating the Influence of Age and Saliva Flow on the Perception of Protein Fortified Foods and Beverages

Start date: February 13, 2020
Phase: N/A
Study type: Interventional

Brief Summary: This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

NCT ID: NCT03798730 Completed - Food Preferences Clinical Trials

Investigation of the Perception of Protein Fortified Foods and Beverages

Start date: January 7, 2019
Phase: N/A
Study type: Interventional

This study aims to investigate whether protein fortification of foods and beverages causes mouthdrying and mucoadhesion and whether this is influenced by age and saliva flow.

NCT ID: NCT03585920 Completed - Appetitive Behavior Clinical Trials

The Influence of Fat Perception on Satiety From Consumption of Reduced Fat Snacks

Start date: July 2, 2018
Phase: N/A
Study type: Interventional

The present study aims to investigate the effect of fat level and fat type of a snack on self-reported satiety and associated biomarkers. The relevant individual differences will also be investigated.