Non-celiac gluten sensitivity

Authors:  Umberto Volta; Maria Teresa Bardella; Riccardo Troncone; Gino Roberto Corazza. BMC medicine. 2014

Non-celiac gluten sensitivity (NCGS) is still an undefined syndrome with several unsettled issues despite the increasing awareness of its existence.

In recent years, a growing number of subjects worldwide have reported that ingestion of wheat and, to a lesser extent, of other cereals such as barley, rye, and spelt cause them intestinal and extraintestinal symptoms without the diagnostic features of celiac disease (CD) or wheat allergy (WA). This self-reported wheat sensitivity has fueled the debate on the possible existence of a new syndrome, which has been recently named as non-celiac gluten sensitivity (NCGS) to differentiate it from Celiac Disease.

FODMAP

Source: Peter R Gibson and Susan J Shepherd. Journal of Gastroenterology and Hepatology. 2009.

Functional gastrointestinal symptoms are common and their management is often a difficult clinical problem. The link between food intake and symptom induction is recognized.

The low FODMAP diet provides an effective approach to the management of patients with functional gut symptoms. The evidence base is now sufficiently strong to recommend its widespread application.The restriction of their intake globally (as opposed to individually) reduces functional gut symptoms, an effect that is durable and can be reversed by their reintroduction into the diet.