Shake or cookie? study tests which form of gluten triggers stronger immune response
NCT ID NCT07039773
First seen Apr 24, 2026 · Last updated May 23, 2026 · Updated 7 times
Summary
This study looks at how people with celiac disease react to gluten in liquid form (a shake) versus solid form (a cookie). Researchers want to see if one causes a stronger immune response. Thirty adults who follow a strict gluten-free diet will take part, giving blood samples and reporting symptoms after each gluten challenge.
Disclaimer
Read more
Show less
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.
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.
Get updates
Get notified about this study
Sign up to get updates when this study changes or when new studies for CELIAC DISEASE are added.
Genom att skicka in godkänner du våra Användarvillkor
Contacts and locations
Show contact details
Enter your email to view the contact information for this study.
Genom att skicka in godkänner du våra Användarvillkor
Locations
-
Lovisenberg Diakonale Hospital
RECRUITINGOslo, Oslo, 0456, Norway
Contact Phone: •••-•••-•••• Email: •••••@•••••
Contact
-
Oslo University Hospital
RECRUITINGOslo, Oslo, 0372, Norway
Contact
Contact
Contact
Contact Phone: •••-•••-•••• Email: •••••@•••••
Conditions
Explore the condition pages connected to this study.