The aim of the project is to investigate the effect of cereal fiber on gut symptoms, gut microbiota, and metabolic regulation in people with coeliac disease or gut symptoms.
A gluten-free diet excludes cereals such as wheat, rye, and barley, that are high in fiber. People with gut symptoms often restrains from fiber to avoid stomachache.
Both groups may have lower intake of wholegrain and fiber than recommended and might therefore be more susceptible to cardio-metabolic diseases such as type 2 diabetes (T2D) and cardiovascular disease (CVD).
The project includes two human dietary intervention studies:
- The effect of gluten-free diet on gut microbiota and metabolic regulation in people with coeliac disease (GRAIN)
- Health effects and consumer's perception of different types of bread (HELFAB)
- Mesterbakeren, a Norwegian bakery chain
- Det glutenfrie verksted, a Norwegian company selling gluten free products
- The Norwegian Coeliac Society
- The University of Oslo, Norway