Shake or cookie? study tests which gluten form triggers stronger immune reaction
NCT ID NCT07039773
First seen Apr 24, 2026 · Last updated May 11, 2026 · Updated 5 times
Summary
This study looks at how people with celiac disease react to gluten in liquid form (a shake) versus solid form (a cookie). Thirty adults on a gluten-free diet will take part, giving blood samples to measure immune markers like IL-2. The goal is to see if one form triggers a stronger immune response, which could help improve future gluten challenge tests.
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Summaries may miss details or leave out important information. Before applying or accepting participation, make sure you have read and understood the full study. Curemydisease.com takes no responsibility whatsoever for anything missed, misunderstood, or acted upon as a result of our summary — we know it does not capture everything.
This is a summary of the original study . Summaries may miss details or leave out important information. Before applying or accepting participation, make sure you have read and understood the full study. Curemydisease.com takes no responsibility whatsoever for anything missed, misunderstood, or acted upon as a result of our summary — we know it does not capture everything.
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Contacts and locations
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Locations
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Lovisenberg Diakonale Hospital
RECRUITINGOslo, Oslo, 0456, Norway
Contact Phone: •••-•••-•••• Email: •••••@•••••
Contact
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Oslo University Hospital
RECRUITINGOslo, Oslo, 0372, Norway
Contact
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Contact
Contact Phone: •••-•••-•••• Email: •••••@•••••
Conditions
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