# Wheat Flour Treatment With Microbial Transglutaminase and Lysine Ethyl Ester: New Frontiers in Celiac Disease Treatment.

> **NCT02472119** · PHASE2 · UNKNOWN · sponsor: **University of Roma La Sapienza** · enrollment: 20 (estimated)

## Conditions studied

- Celiac Disease

## Interventions

- **DIETARY_SUPPLEMENT:** rusks made of wheat flour enzymatically treated
- **DIETARY_SUPPLEMENT:** rusks made of wheat flour not enzimatically modified
- **DIETARY_SUPPLEMENT:** Gluten-free diet

## Key facts

- **NCT ID:** NCT02472119
- **Lead sponsor:** University of Roma La Sapienza
- **Sponsor class:** OTHER
- **Phase:** PHASE2
- **Study type:** INTERVENTIONAL
- **Status:** UNKNOWN
- **Start date:** 2015-06
- **Primary completion:** 2015-08
- **Final completion:** 2015-08
- **Target enrollment:** 20 (ESTIMATED)
- **Last updated:** 2015-06-15


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT02472119

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT02472119, "Wheat Flour Treatment With Microbial Transglutaminase and Lysine Ethyl Ester: New Frontiers in Celiac Disease Treatment.". Retrieved via AI Analytics 2026-09-03 from https://api.ai-analytics.org/clinical/NCT02472119. Licensed CC0.

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