Non-celiac gluten sensitivity's existence questioned

Non-celiac gluten sensitivity's existence questioned
There is no evidence that gluten is a trigger in patients with non-celiac gluten sensitivity placed on a low fermentable, oligo-, di-, monosaccharides, and polyols diet, according to a study published in the August issue of Gastroenterology.

(HealthDay)—There is no evidence that gluten is a trigger in patients with non-celiac gluten sensitivity (NCGS) placed on a low fermentable, oligo-, di-, monosaccharides, and polyols (FODMAP) diet, according to a study published in the August issue of Gastroenterology.

Jessica R. Biesiekierski, Ph.D., from Monash University in Box Hill, Australia, and colleagues randomly assigned 37 subjects (aged 24 to 61 years; six men) with NCGS and irritable bowel syndrome (based on Rome III criteria), but not celiac disease, to a two-week diet of reduced FODMAPs followed by placement on either a high-gluten (16 g gluten/d), low-gluten (2 g gluten/d and 14 g whey protein/d), or control (16 g whey protein/d) diet for one week, followed by a washout period of at least two weeks. Serum and fecal markers of /injury and immune activation were assessed, as were indices of fatigue. Subsequently, 22 participants crossed over to groups given gluten (16 g/d), whey (16 g/d), or control (no additional protein) diets for three days.

The researchers found that consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or . Only 8 percent of participants had gluten-specific effects. No changes in any biomarkers were diet-specific. Participants' symptoms increased by similar levels among groups during the three-day rechallenge, but gluten-specific gastrointestinal effects were not reproduced. The researchers observed an order effect.

"In a placebo-controlled, cross-over rechallenge study, we found no evidence of specific or dose-dependent effects of gluten in patients with NCGS placed [on] diets low in FODMAPs," the authors write.

One author has published a book on a diet for .

More information: Abstract
Full Text
Editorial

add to favorites email to friend print save as pdf

Related Stories

Some 'low-gluten' beer contains high levels of gluten

Dec 21, 2011

Beer tested in a new study, including some brands labeled "low-gluten," contains levels of hordein, the form of gluten present in barley, that could cause symptoms in patients with celiac disease (CD), the ...

Recommended for you

Two US states order tough Ebola quarantine rules

4 hours ago

New York and New Jersey on Friday ordered a mandatory quarantine for medics who treated victims of Ebola in West Africa, after the deadly virus spread to America's largest city.

NY and NJ say they will require Ebola quarantines

22 hours ago

The governors of New Jersey and New York on Friday ordered a mandatory, 21-day quarantine for all doctors and other arriving travelers who have had contact with Ebola victims in West Africa.

User comments

Adjust slider to filter visible comments by rank

Display comments: newest first

Dross
not rated yet Aug 26, 2013
So what does this mean?
People without Celiac don't exhibit celiac issues?

What I take away is the study shows something else is at work here causing issues, but it's not gluten, but it was present with gluten or whey.
habitatfit
not rated yet Sep 03, 2013
I am very thankfull to you for this. I was searching this for a long time. It is very helfull and interesting material for me.
Habitatfit!