Studying How Different Types of Wheat Affect Symptoms and Immune Response in People with Non-celiac Wheat Sensitivity

What this Trial Is About

Researchers are investigating non-celiac wheat sensitivity NCWS, a condition where symptoms are triggered by wheat ingestion without celiac disease or wheat allergy. The study aims to understand if ancient wheat varieties are better tolerated by patients than modern ones, and to identify wheat components like amylasetrypsin inhibitors ATIs that may cause symptoms. The research explores the immune responses involved and the impact of different wheat breeding methods on symptom development. The study involves testing total proteins from different wheat genotypes to measure inflammatory responses in immune cells from NCWS patients and healthy individuals. Two wheat types, one causing high and the other low inflammatory responses in lab tests, will be given to patients. Participants will receive wheat flour or placebo xylose three times daily for 15 days in a blinded and randomized manner to compare effects on symptoms. Participants will be monitored for immune responses through blood and rectal tissue samples, measuring inflammatory markers over about six months. Clinical symptoms will be assessed before and after wheat challenges. The study uses questionnaires and clinical evaluations to track symptom changes. This detailed approach aims to clarify wheats role in triggering NCWS symptoms and the differences between wheat types.

Response to Different Wheat Genotypes in Not-celiac Wheat Sensitivity