Non-Celiac Gluten Sensitivity

Molina–Infante, Javier; Santolaria, Santos; Bañares, Fernando Fernández

doi:10.3926/oms.261

Cited by 1 publication

(1 citation statement)

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“…Recent studies proposed that besides gluten, other components of wheat, such as poorly fermentable, poorly absorbed, short-chain carbohydrates, and wheat amylase-trypsin inhibitors may contribute to the development of NCGS [136,137,[141][142][143]. NCGS symptoms occur in a few hours or days after gluten ingestion, that resolve on a GFD and relapse after a gluten challenge [144,145]. A significant proportion of NCGS patients are self-diagnosed and start a GFD without medial consultation [146,147].…”

Section: Non-celiac Gluten Sensitivity (Ncgs)mentioning

confidence: 99%

An updated overview of spectrum of gluten-related disorders: clinical and diagnostic aspects

et al. 2020

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The incidence of gluten-related disorders (GRDs) continues to increase and its global prevalence is estimated at approximately 5% of the population. Celiac disease (CD), dermatitis herpetiformis (DH), gluten ataxia (GA), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS) are the five major GRDs that present with a wide range of clinical manifestations. The diagnosis of GRDs can be challenging because the typical and atypical clinical manifestations of the GRDs overlap. In this review, the current definitions of gluten-related disorders, focusing on their clinical features, diagnostic and therapeutic approaches are presented. We concluded that GRDs are usually diagnosed using a combination of clinical features, serological tests, and histopathological findings. Treatment usually involves dietary modification.

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