The gluten-free and gluten-containing breads were oat-flour-based breads; the only difference was that the gluten-containing bread contained approximately 3.4 grams of added gluten per slice of bread. The participants consumed 2 slices of bread at each meal and were allowed to add cheese, ham, or jam as desired.

The participants reported the severity of their symptoms on a scale of 1 to 100 every hour for 8 hours, starting immediately before the first meal.

45:{"name":"Molly Gregas","image":"https://examine.nyc3.cdn.digitaloceanspaces.com/site/about/mgregas.jpeg","degree_short":"PhD","degree":"PhD in biomedical engineering with a minor in biophysics","about":"Molly’s wide-ranging interests in science and communication stem from growing up in a family of writers, teachers, and athletes, which led to participation in team sports, music, and dance and an interest in math and science. She earned her PhD in biomedical engineering with a secondary concentration in biophysics from Duke University while also auditing classes in the dance department and spent several years in research before immersing herself in a variety of science-related communication, publishing, and outreach initiatives.\r\n\r\nWorking as a STEM editor for academic authors and publishers allowed her to merge her various skill sets and contribute to improving research communication. She enjoys the gratifying process of making highly technical information accessible and readable for a broader audience. Outside of work, she stubbornly insists on her pursuit of a quiet renaissance life in a time of loud specialization."} 44:["$45"] 47:{"name":"Morgan Pfiffner","image":"https://examine.nyc3.cdn.digitaloceanspaces.com/platform/2023/06/5f86ff37579fe5acdbee54baaa0856bb559674f7.jpeg","degree_short":"MS","degree":"MS in Nutrition","about":"An interest in understanding the relationship between diet and disease led Morgan to obtain a bachelor’s degree in chemistry and a master’s degree in nutrition. He is propelled by a passion for the scienc

Is there a psychological component to nonceliac gluten sensitivity? Original paper