Shake or cookie? study tests which gluten form triggers stronger immune response in celiac patients
NCT ID NCT07039773
First seen Jun 25, 2026 · Last updated Jun 27, 2026 · Updated 1 time
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 try both, in random order, with blood samples taken to measure immune markers and symptoms. The goal is to see if liquid gluten causes a stronger immune response, which could help improve future testing methods.
What this could mean
Our plain-language read of the trial. This is informational only — not medical advice or a prediction.
- Active substance
- Vital wheat gluten (gluten-containing shake and cookie)
- What this could lead to
- If successful, this could help researchers better understand how the form of gluten affects immune reactions in celiac disease, potentially improving future diagnostic tests.
- What could go wrong
- This is a small, early-stage study with only 30 participants, so results may not apply to everyone. It is designed to measure immune markers, not to test a treatment, so there is no direct benefit for participants.
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Conditions
The condition(s) this trial relates to.
As listed by the trial registrant
The condition terms exactly as the trial's registrant entered them.
Contacts and locations
Locations
-
Lovisenberg Diakonale Hospital
RECRUITINGOslo, Oslo, 0456, Norway
-
Oslo University Hospital
RECRUITINGOslo, Oslo, 0372, Norway
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