Trial reportNutrients2017
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
Trial report in Nutrients, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
30 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- A systematic review and meta-analysis of diet and nutrient intake in adults with irritable bowel syndrome.Neurogastroenterology and motility · 2024Pooled it
- Nutritional benefits of sourdoughs: A systematic review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.Nutrients · 2026Trial
- Trial
- The Effects of Fermentable Oligo-, Di-, and Monosaccharides and Polyols on Dyspeptic Symptoms: A Systematic Review and Meta-Analysis of Clinical Trials.Health science reports · 2026Review
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives.Comprehensive reviews in food science and food safety · 2025Review
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives.Foods (Basel, Switzerland) · 2023Review
- Impact of food processing on the allergenic properties of amylase trypsin inhibitors from wheat.Frontiers in allergy · 2023Review
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Attitudes towards and experiences with sourdough and baker's yeast bread amongst participants in a randomised controlled trial: a qualitative study.Food & nutrition research · 2022Article
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- The 10,000-Year Success Story of Wheat!Foods (Basel, Switzerland) · 2021Review
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
- FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation.Foods (Basel, Switzerland) · 2021Article
- Degradation of Wheat Germ Agglutinin during Sourdough Fermentation.Foods (Basel, Switzerland) · 2021Article
- Wheat ATIs: Characteristics and Role in Human Disease.Frontiers in nutrition · 2021Review
- Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.Microorganisms · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.