P490 - NO DIFFERENCE IN INFLAMMATORY AND INTESTINAL BARRIER MARKERS COMPARING THE CONSUMPTION OF DIFFERENT TYPES OF WHEAT BREADS IN PATIENTS WITH SUSPECTED WHEAT SENSITIVITY

P490

NO DIFFERENCE IN INFLAMMATORY AND INTESTINAL BARRIER MARKERS COMPARING THE CONSUMPTION OF DIFFERENT TYPES OF WHEAT BREADS IN PATIENTS WITH SUSPECTED WHEAT SENSITIVITY

P. P. Petersen^1,*, L. Filipe Rosa¹, S. C. Bischoff¹ on behalf of INDICATE-FH consortium

¹University of Hohenheim, Stuttgart, Germany

Rationale: Due to the heterogeneous symptoms and the underlying mechanisms that are not yet clearly understood, the non-celiac wheat sensitivity (NCWS) remains a diagnostic challenge. In Addition, the specific triggers of symptoms are still uncertain. Recent studies indicate a potential role of bread manufacturing processes in the onset of symptoms, while the impact on the intestinal barrier itself remains unclear.

Methods: In a six-week randomized, blinded study, participants with suspected NCWS were given different wheat breads for each 7 days, being a short fermented yeast bread (Y+S), a yeast bread with long fermentation (Y+L), a sourdough bread (So) and gluten-free bread as a wash-out between wheat bread types. Inflammatory and intestinal barrier markers, as well as fecal short chain fatty acids (SCFAs) have been assessed.

Results: Gas chromatographic analysis of fecal samples did not show detectable variations in SCFA concentrations, comparing the consumption of different wheat bread types in NCWS patients. Furthermore, intake of various bread types did not lead to differences in fecal concentrations of calprotectin or eosinophil-derived neurotoxin. Interestingly, the amount of fecal zonulin after So bread intake tended to be at a higher level compared to baseline concentrations (p<0.1), while no differences were detectable in comparison to other wheat bread types.

Conclusion: Our data revealed that consumption of different wheat breads did not lead to changes in inflammatory markers in patients with NCWS. As the intestinal barrier seems to be affected by So bread consumption, further studies on the underlying mechanisms are needed.

ClinicalTrial.gov ID: NCT06152445

Disclosure of Interest: None declared