Well on Wheat (WOW) Study

Description

The WOW study is a collaborative study with Professor Fred Brouns and Dr Daisy Jonkers at the University of Maastricht (NL). The study is part of the wider WOW Project which has 7 research partners and 18 funding partners (e.g. Mondelez, Fazer, DSM). The study compares the effects of different breads on gastrointestinal symptoms and well-being in people with non-coeliac gluten sensitivity.