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A randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet

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dc.contributor.authorRees, Dinka
dc.contributor.authorHoltrop, Grietje
dc.contributor.authorChope, Gemma
dc.contributor.authorMoar, Kim-Marie
dc.contributor.authorCruickshank, Morven
dc.contributor.authorHoggard, Nigel
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2017-12-18T09:34:06Z
dc.date.available2017-12-18T09:34:06Z
dc.date.embargoedUntil2019-03-06
dc.date.issued2018-03-14
dc.descriptionAcknowledgements We are grateful for the support of the staff from the Rowett Institute Human Nutrition Unit. The present study was supported by a grant (Bakery Products for Non-Coeliac Gluten sensitive Consumers) from Innovate UK (101740). The funder Innovate UK had no role in the design, analysis or writing of this article. Warburton Ltd. provided the experimental bread. DSM Food Specialities B.V. provided the protease ANPEP. The study is registered under the Clinical Trials Identifier: NCT02308397. NH proposed the study concept. NH and DR designed research. DR recruited the subjects and carried out the intervention, laboratory analysis, data collection and collation. MC and KM helped with recruitment. GC performed the analysis of the breads. GH and DR analysed the data. DR prepared the manuscript; NH had primary responsibility for final content. All authors read and approved the final manuscript. The authors have no financial or personal conflicts of interest to declare.en
dc.description.statusPeer revieweden
dc.format.extent11
dc.format.extent548870
dc.identifier113191789
dc.identifier562d4d53-071b-4600-8621-2fc7fec0228b
dc.identifier85048846747
dc.identifier.citationRees, D, Holtrop, G, Chope, G, Moar, K-M, Cruickshank, M & Hoggard, N 2018, 'A randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet', British Journal of Nutrition, vol. 119, no. 5, pp. 496-506. https://doi.org/10.1017/S0007114517003749en
dc.identifier.doi10.1017/S0007114517003749
dc.identifier.iss5en
dc.identifier.issn0007-1145
dc.identifier.otherORCID: /0000-0002-7403-5375/work/76974485
dc.identifier.urihttp://hdl.handle.net/2164/9792
dc.identifier.vol119en
dc.language.isoeng
dc.relation.ispartofBritish Journal of Nutritionen
dc.subjectgluten sensitiveen
dc.subjectgastrointestinal symptomsen
dc.subjectlipid profileen
dc.subjectenzymeen
dc.subjectANPEPen
dc.subjectR Medicine (General)en
dc.subjectInnovate UKen
dc.subject101740en
dc.subject.lccR1en
dc.titleA randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten dieten
dc.typeJournal articleen

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