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We have carried out a double-blind, randomised, cross-over trial with two groups of adults; subjects, self-reporting benefits of adopting a gluten-free or low-gluten diet (GS,<jats:italic>n<\/jats:italic>16) and a control non-GS group (<jats:italic>n<\/jats:italic>12). For the trial, volunteers consumed four wheat breads: normal bread, bread treated with 0\u00b78 or 1 % ANPEP and low-protein bread made from biscuit flour. Compared with controls, GS subjects had a favourable cardiovascular lipid profile \u2013 lower LDL (4\u00b70 (<jats:sc>sem<\/jats:sc>0\u00b73)<jats:italic>v<\/jats:italic>. 2\u00b78 (<jats:sc>sem<\/jats:sc>0\u00b72) mmol\/l;<jats:italic>P<\/jats:italic>=0\u00b7008) and LDL:HDL ratio (3\u00b72 (<jats:sc>sem<\/jats:sc>0\u00b74)<jats:italic>v<\/jats:italic>. 1\u00b78 (<jats:sc>sem<\/jats:sc>0\u00b72);<jats:italic>P<\/jats:italic>=0\u00b7005) and modified haematological profile. The majority of the GS subjects followed a low-gluten lifestyle, which helps to reduce the gastrointestinal (GI) symptoms severity. The low-gluten lifestyle does not have any effect on the quality of life, fatigue or mental state of this population. Consumption of normal wheat bread increased GI symptoms in GS subjects compared with their habitual diet. ANPEP lowered the immunogenic gluten in the treated bread by approximately 40 %. However, when compared with the control bread for inducing GI symptoms, no treatment effects were apparent. ANPEP can be applied in the production of bread with taste, texture and appearance comparable with standard bread.<\/jats:p>","DOI":"10.1017\/s0007114517003749","type":"journal-article","created":{"date-parts":[[2018,3,6]],"date-time":"2018-03-06T10:15:36Z","timestamp":1520331336000},"page":"496-506","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":11,"title":["A randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet"],"prefix":"10.1017","volume":"119","author":[{"given":"Dinka","family":"Rees","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Grietje","family":"Holtrop","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gemma","family":"Chope","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kim M.","family":"Moar","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Morven","family":"Cruickshank","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nigel","family":"Hoggard","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2018,3,6]]},"reference":[{"key":"S0007114517003749_ref31","doi-asserted-by":"crossref","first-page":"4435","DOI":"10.1242\/jcs.113.24.4435","article-title":"Human zonulin, a potential modulator of intestinal tight junctions","volume":"113","author":"Wang","year":"2000","journal-title":"J Cell Sci"},{"key":"S0007114517003749_ref10","doi-asserted-by":"publisher","DOI":"10.1016\/0950-3528(95)90027-6"},{"key":"S0007114517003749_ref5","doi-asserted-by":"publisher","DOI":"10.1038\/ajg.2012.236"},{"key":"S0007114517003749_ref48","unstructured":"Skodje GI , Sarna VK , Minelle IH , et al. 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