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Non-Celiac Gluten/Wheat Sensitivity-State of the Art: A Five-Year Narrative Review.
Nutrients
January 2025
Department of Translational Medicine, University of Ferrara, 44121 Ferrara, Italy.
Non-celiac gluten/wheat sensitivity (NCGWS) is a syndrome for which pathogenesis and management remain debated. It is described as a condition characterized by gastrointestinal and extra-intestinal symptoms rapidly occurring after gluten ingestion in subjects who have had celiac disease or wheat allergy excluded. To date, the diagnosis of NCGWS is challenging as no universally recognized biomarkers have been yet identified, nor has a predisposing genetic profile been described.
View Article and Find Full Text PDFIntestinal permeability, food antigens and the microbiome: a multifaceted perspective.
Front Allergy
January 2025
Department of Medicine and Surgery, Pediatric Unit, University of Perugia, Perugia, Italy.
The gut barrier encompasses several interactive, physical, and functional components, such as the gut microbiota, the mucus layer, the epithelial layer and the gut mucosal immunity. All these contribute to homeostasis in a well-regulated manner. Nevertheless, this frail balance might be disrupted for instance by westernized dietary habits, infections, pollution or exposure to antibiotics, thus diminishing protective immunity and leading to the onset of chronic diseases.
View Article and Find Full Text PDFCeliac disease, non-celiac wheat sensitivity, wheat allergy - clinical and diagnostic aspects.
Semin Immunol
January 2025
Celiac Disease Research Centre, Faculty of Medicine and Health Technology, Tampere University, Tampere, Finland; Tampere Centre for Child, Adolescent and Maternal Health Research, Tampere University and Tampere University Hospital, Tampere, Finland; The Wellbeing Services County of Pirkanmaa, Finland; The University Consortium of Seinäjoki, Seinäjoki, Finland. Electronic address:
In recent years, wheat- and gluten-free diets have increased in demand due to reported increases in various conditions reported to be driven by ingredients of these food products. Celiac disease, wheat allergy and non-celiac wheat sensitivity constitute the three main categories of wheat-related disorders. Celiac disease is a well-characterized immune-mediated disease caused by immune reaction against specific gliadin epitopes, the main protein in wheat.
View Article and Find Full Text PDFFood protein-induced enterocolitis syndrome after involuntary gluten transgression in celiac children: A new increasingly common complication?
Nutrition
November 2024
UGC Pediatrics, Hospital de la Axarquía, Vélez-Málaga, Málaga, Spain.
Among the possible adverse reactions to gluten, celiac disease, non-celiac gluten sensitivity, and IgE-mediated wheat allergy have been classically described. A non-IgE-mediated reaction similar to food protein-induced enterocolitis syndrome (FPIES) after inadvertent gluten ingestion in a celiac patient was recently reported. We present three children affected by celiac disease with exquisite control, including appropriate adherence to an exclusion diet, who suffered a severe adverse food reaction after unappreciated outdoor ingestion of gluten, meeting the criteria for a definitive diagnosis of FPIES.
View Article and Find Full Text PDFOptimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design.
Food Sci Nutr
December 2024
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
Article Synopsis
- Prolamins found in wheat, barley, and rye are linked to health issues like celiac disease and wheat allergies, pushing the need for gluten-free alternatives like rice flour, though its products are not as high-tech.
- Adding low-fat desiccated coconut flour and xanthan gum to rice flour significantly improves the quality and properties of gluten-free cakes, impacting viscosity, moisture, and texture.
- The study successfully optimized a gluten-free cake recipe, achieving improved sensory qualities (taste, texture, etc.) through careful ratios of rice flour, coconut flour, and xanthan gum, validated by strong statistical models.
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