[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-studies-list:{\"conditionNormalized\":\"gastrointestinal-irritation\",\"overallStatus\":[\"RECRUITING\",\"AVAILABLE\",\"NOT_YET_RECRUITING\"],\"orderBy\":\"LastUpdateSubmitDate:desc\",\"size\":25,\"offset\":0}":3,"health-study-condition:gastrointestinal-irritation":29},{"pageToken":4,"total":5,"offset":6,"count":5,"results":7},null,1,0,[8],{"id":9,"slug":10,"hasResults":11,"nctId":12,"briefTitle":13,"officialTitle":14,"acronym":15,"eligibilityCriteria":16,"healthyVolunteers":17,"sex":18,"minAge":19,"maxAge":20,"enrollmentInfo":21,"targetDuration":4,"studyType":24,"phases":25,"briefSummary":27,"conditions":28,"keywords":31,"overallStatus":33,"whyStopped":4,"lastUpdateSubmitDate":34,"lastUpdatePostDateStruct":35,"startDateStruct":38,"completionDateStruct":40,"leadSponsor":42,"locationsCount":5},"100658830","effects-of-wheat-flour-milling-method-on-glycemic-response-and-gastrointestinal-symptoms-100658830",false,"NCT07858110","Effects of Wheat Flour Milling Method on Glycemic Response and Gastrointestinal Symptoms","Effects of Wheat Flour Milling Method on Postprandial Glycemic Response and Gastrointestinal Symptoms: A Randomized Crossover Trial (STONEMILL)","STONEMILL","Inclusion Criteria:\n\n* BMI 18.5-25 kg\u002Fm2\n* Healthy, defined by reference to the exclusion criteria below\n* Habitual consumption of bread on most days, at more than one meal per day\n* Willing and able to consume the study breads, to follow the standardized meal pattern for 14 days, and to wear a CGM sensor continuously for 14 days\n\nExclusion Criteria:\n\n* Smoking\u002Ftobacco use\n* Any disease or condition or use of drugs or other compounds or treatments that could have a clinically significant impact on energy metabolism and\u002For gastrointestinal health (Roma IV to rule out IBS)\n* Diagnosed diabetes mellitus of any type (no screening measure of glycemic status will be obtained because sample collection is minimized within the project resources)\n* Diagnosed celiac disease, or self-reported gluten or wheat sensitivity leading to habitual avoidance of wheat products\n* Pregnancy or lactation\n* Systemic antibiotic use within 4 weeks before the calibration visit\n* Night-shift or rotating-shift work during the study period\n* Skin condition at the sensor site precluding CGM wear\n* No allergies to wheat\u002Fgrains",true,"ALL","20 Years","40 Years",{"count":22,"type":23},26,"ESTIMATED","INTERVENTIONAL",[26],"NA","The goal of this clinical trial is to learn if the way wheat flour is ground - by stone milling (an older method) or roller milling (used for most flour today) - changes blood sugar levels after eating bread, in healthy adults aged 20 to 40 who eat bread regularly. The main questions it aims to answer are:\n\nDoes bread made from stone-milled flour cause a smaller rise in blood sugar after breakfast than bread made from roller-milled flour? Does the milling method change stomach symptoms such as bloating?\n\nResearchers will compare bread made from stone-milled wheat flour to bread made from roller-milled wheat flour, made from the same wheat and prepared the same way, to see if milling method changes blood sugar and stomach symptoms.\n\nParticipants will:\n\nEat the study bread at breakfast and lunch for 3 days, then switch to the other bread for 3 days, in a random order Eat a standard bread for a few days before each 3-day period Wear a small sensor that tracks blood sugar day and night for 14 days Keep a daily food diary, including photos of meals Answer online questionnaires about stomach symptoms",[29,30],"Gastrointestinal Irritation","Nutrition, Healthy",[32],"Bread consumption, glucose regulation, glycemic index, gastrointestinal symptoms, bloating","RECRUITING","2026-09-29",{"date":36,"type":37},"2026-10-05","ACTUAL",{"date":39,"type":23},"2026-10-14",{"date":41,"type":23},"2027-02-28",{"name":43,"class":44},"University of Bergen","OTHER"]