Effect of Two Different Rye Bread Types in Irritable Bowel Syndrome

Status Completed

Clinical Trial Summary

The purpose of this study is to evaluate if low-FODMAP (Fermented Oligo-, Di-, Monosaccharides And Polyols) rye bread is better tolerated in irritable bowel syndrome than commonly available traditional rye bread higher in FODMAP carbohydrates. The study also aims to investigate patients' compliance to rye bread regimen, potential changes is gut microbiota and hydrogen production during the test periods (a marker of large bowel fermentation of poorly absorbed carbohydrates).

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details

NCT number	NCT02161120
Study type	Interventional
Source	Oy Karl Fazer Ab
Contact
Status	Completed
Phase	N/A
Start date	April 2014

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