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Non-celiac Gluten Sensitivity (NCGS).

Pravin M Rathi1, Vinay G Zanwar2

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|October 13, 2016
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Summary
This summary is machine-generated.

Non-celiac gluten sensitivity (NCGS) involves gluten ingestion triggering gut and non-gut symptoms. While controversial, research explores gluten, wheat amylase-trypsin inhibitors, and FODMAPs in NCGS pathogenesis.

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Area of Science:

  • Gastroenterology
  • Immunology
  • Dietary Science

Background:

  • Non-celiac gluten sensitivity (NCGS) is a condition causing intestinal and extra-intestinal symptoms after gluten ingestion.
  • Increasing patient numbers present with symptoms but lack celiac disease or wheat allergy.
  • NCGS remains controversial with poorly understood pathogenesis and a lack of diagnostic biomarkers.

Purpose of the Study:

  • To review the clinical manifestations and evidence supporting Non-celiac gluten sensitivity.
  • To discuss the ongoing controversies and recent advancements in understanding NCGS.
  • To explore future research directions for Non-celiac gluten sensitivity.

Main Methods:

  • Literature review of studies on Non-celiac gluten sensitivity.
  • Analysis of clinical presentations and diagnostic challenges.
  • Examination of potential etiological factors including gluten, ATI, and FODMAPs.

Main Results:

  • NCGS is characterized by symptom onset post-gluten ingestion in individuals without celiac disease or wheat allergy.
  • Evidence suggests gluten and wheat amylase-trypsin inhibitors (ATI) may contribute to NCGS symptoms.
  • Low-fermentable, poorly-absorbed, short-chain carbohydrates (FODMAPs) are also implicated, particularly in IBS-like symptoms.

Conclusions:

  • Non-celiac gluten sensitivity is an emerging condition with significant clinical implications.
  • Further research is needed to elucidate the precise mechanisms and establish reliable biomarkers for NCGS.
  • Understanding the multifactorial nature of NCGS, including FODMAPs, is crucial for effective management.