Non-celiac gluten sensitivity is an emerging spectrum of gluten intolerance

Research output: Other contribution


People following gluten free diets have become increasingly prevalent. Many people indicate that they feel better on a gluten free diet and that their symptoms return after eating gluten. This is occurring in the absence of celiac disease or a wheat allergy. This new clinical entity is called non-celiac gluten sensitivity (NCGS). Volta and colleagues (2014) cite several reasons for an increase in this condition: 1) farming practices have led to an increase in specific wheat variants that contain high amounts of gluten peptides that maybe toxic to susceptible individuals; 2) dough fermentation has significantly been shortened compared to the sourdough method used by traditional cultures. Shorter fermentation times results in higher levels of toxic gluten fractions; 3) high intake of gluten containing foods in general may play a role in triggering symptoms; and 4) media hype claims that gluten free diets are healthier, leading many people to believe that gluten is toxic.1 Due to lack of serological and histological tests, the existence of NCGS has been considered controversial. The purpose of this review is to present recent evidence that indicates NCGS is an emerging spectrum of gluten intolerance.

Original languageUndefined/Unknown
StatePublished - Apr 19 2017

Publication series

NameSymposium on Arts and Research

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