Editorial
Nonceliac Gluten Sensitivity: What Is the Culprit?
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Cited by (17)
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Components of wheat and their modifications for modulating starch digestion: Evidence from in vitro and in vivo studies
2023, Journal of Cereal Science -
LC–MS/MS method validation for the quantitation of 1-kestose in wheat flour
2021, Journal of Food Composition and AnalysisCitation Excerpt :They occur mainly in grains, fruits and vegetables, and are used as storage carbohydrates to be reintroduced into the metabolism when required (Van den Ende et al., 2002). In the Western diet, wheat and wheat products are by far the most important source of fructans, representing approximately 70 % of the daily fructan intake (Moshfegh et al., 1999; Verbeke, 2018). Fructans are considered as dietary fibers (McCleary, 2010) and functional food ingredients with potential health promoting properties due to their prebiotic effects.
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Molecular triggers of non-celiac wheat sensitivity
2021, Biotechnological Strategies for the Treatment of Gluten Intolerance -
Pathomechanism of gluten-related disorders
2021, Gluten-Related Disorders: Diagnostic Approaches, Treatment Pathways, and Future Perspectives -
Non-celiac gluten sensitivity and chronic refractory low back pain with spondyloarthritis features
2020, Medical HypothesesCitation Excerpt :The description of the response of uveitis to GFD in non-celiac patients seems new and relevant. Nowadays, there is an ongoing debate about whether gluten, other wheat proteins or amylase trypsin inhibitors are liable for the symptoms, so the very term “NCGS” is currently controversial ([28–31]). Details of this ongoing debate are out of the scope of this article.
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Nonceliac Wheat Sensitivity: An Immune-Mediated Condition with Systemic Manifestations
2019, Gastroenterology Clinics of North AmericaCitation Excerpt :The exact triggers among the various components of wheat and related cereals for the associated symptoms remains unclear, but gluten, ATIs, and fructan, and other components, may play a role.60–62 FODMAPs have been reported to contribute to certain intestinal symptoms in some patients with NCWS, but other components of wheat and related cereals, such as specific proteins, are believed to trigger substantial immune activation and/or intestinal barrier dysfunction that would explain gastrointestinal and extraintestinal manifestations (Fig. 3).58 The identification and confirmation of established biomarkers is eagerly awaited because their availability will allow for the diagnosis of this condition without the need for time-consuming food challenge, which is not well-accepted by patients.
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Conflicts of interest The author discloses no conflicts.