NCT03443180

Gluten and Amylase Trypsin Inhibitors (ATI) Free Diet

Gluten and Amylase Trypsin Inhibitors (ATI) as Nutritional Contributors to Type 1 Diabetes Susceptibility

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 32 (actual)
• Sponsor: Medical College of Wisconsin · Academic / Other
• Sex: All
• Age: 2 Years – 23 Years
• Healthy volunteers: Accepted

Summary

Siblings of those with type 1 diabetes are at an increased risk of developing the disease themselves. Through prior research, the investigators have found that siblings as well as those with type 1 diabetes have a general level of inflammation in the body. The investigators are examining the role that diet plays in this level of inflammation by asking siblings of children with type 1 diabetes to go on a gluten and Amylase Trypsin Inhibitors (ATI)-free diet for 4 weeks. Blood and stool samples will be measured before the diet, after the diet is completed and again 4 weeks after participants resume their normal diet.

Conditions

• Type1diabetes

Interventions

Type	Name	Description
OTHER	Gluten and Amylase Trypsin Inhibitors (ATI)-free diet	Participants will be asked to avoid foods containing gluten and ATI (a similar protein found in grains) for 4 weeks.

Timeline

• Start date: 2018-01-01
• Primary completion: 2020-03-09
• Completion: 2020-03-09
• First posted: 2018-02-23
• Last updated: 2025-04-29

Locations

1 site across 1 country: United States