Plain-English translation of NCT05894746 on ClinicalTrials.gov ↗ · Source last updated · Translation generated · How we translate trials
This study doesn't follow the usual testing phases — it may be an observational study or a different type of research.
Researchers are studying whether reducing certain amino acids found in wheat gluten can help improve blood sugar control. The study will compare three approaches: following a gluten-free diet, following a gluten-free diet with regular gluten pasta meals three times a week, and following a gluten-free diet while also taking probiotics daily. The goal is to understand how diet and gut health affect inflammation and blood sugar in healthy volunteers and people with diabetes.
Scientists have noticed that many common diseases — including type 2 diabetes and heart disease — have an inflammatory component. Research on celiac disease (a condition where people react to gluten) has given them clues that certain amino acids in wheat may play a role in inflammation. This trial wants to see if reducing these amino acids through diet can help prevent or improve blood sugar problems.
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You will be assigned to one of three groups: a gluten-free diet group, a gluten-free diet group that eats regular pasta three times weekly, or a gluten-free diet group that also takes probiotics twice daily. Three days each week, you'll eat a specific meal (either gluten-free or regular pasta) and then collect samples at home two to six hours afterward to bring back to the clinic. The study will help researchers understand how these dietary changes affect your blood sugar and inflammation markers.
AI-generated summary from trial data · Jun 3, 2026 · Not medical advice
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