Clinical trial: gluten microchallenge with wheat-based starch hydrolysates in coeliac disease patients - a randomized, double-blind, placebo-controlled study to evaluate safety

Alimentary Pharmacology & Therapeutics
K KaukinenM Mäki

Abstract

Wheat-based starch hydrolysates such as glucose syrups, dextrose and maltodextrins are found in more than 50% of European processed food. These products contain low amounts of residual gluten and it has been questioned whether they are safe for coeliac disease patients. To investigate whether coeliac disease patients can safely consume wheat-based starch hydrolysate products. This randomized, double-blind, placebo-controlled, prospective follow-up study involved 90 coeliac disease patients in remission randomized to consume glucose syrups, maltodextrins or placebo for 24 weeks. Small bowel mucosal morphology and inflammation, symptoms, coeliac serology and malabsorption laboratory data were evaluated at baseline and at the end of the study. Daily ingestion of wheat-based starch hydrolysates, glucose syrups and maltodextrins, had no deleterious effect on small-bowel mucosal villous architecture or inflammation in coeliac disease patients when compared to the placebo group. Neither were there any significant differences in gastrointestinal symptoms, serology or malabsorption parameters after 24 weeks. Wheat-based starch hydrolysates, glucose syrups and maltodextrins did not have harmful effect on coeliac disease patients. Coeliac...Continue Reading

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Citations

Dec 31, 2009·Current Opinion in Gastroenterology·Alberto Rubio-Tapia, Joseph A Murray
Dec 20, 2011·BMC Gastroenterology·Anitta VilppulaPekka Collin
Aug 30, 2011·Primary Care·Zafreen Siddiqui, Amimi S Osayande
Apr 30, 2015·United European Gastroenterology Journal·Carolina CiacciGillian L Swift
Jun 8, 2012·Seminars in Immunopathology·Christopher S McAllister, Martin F Kagnoff
Jul 1, 2014·Journal of Pediatric Gastroenterology and Nutrition·Markku Mäki
Feb 9, 2017·Journal of the American College of Nutrition·J Rainer Poley
Jan 19, 2020·Journal of the Academy of Nutrition and Dietetics·Feon W Cheng, Deepa Handu

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