Recognizing the Reality of Non-Celiac Gluten Sensitivity

Zelman, K., MPH, RD. (2015, September/October). From Myth to Mystery: Gluten Sensitivity. Food & Nutrition, 17-20.

Many of us have wondered and questioned the recent gluten craze, which has become one of the hottest diet trends in the US. There has been an ongoing debate as to whether gluten sensitivity is a real problem or if it is a ploy to boost the sales of expensive gluten free products.  According to an article from the September- October issue of Food & Nutrition, the answer to these questions may not be so simple. Emerging research has shown that gluten can induce symptoms in non-celiac patients.
Non-Celiac Gluten Sensitivity (NCGS) is the diagnosis used for individuals who present with a gluten intolerance that does not meet all criteria of Celiac Disease. While symptoms of NCGS do not cause inflammation or damage to the intestinal cells, which is characteristic of Celiac Disease, this condition can cause a high level of discomfort to its sufferers.  Other research, conducted in Australia in 2013, has suggested that Gluten alone may not be responsible for these symptoms and that FODMAPs may be the true culprit. In this study, eight percent of participants improved on a gluten-free diet, while 100% of participants improved on a low fermentable oligosaccharides, disaccharides, monosaccharaides, and polyols diet (FODMAP).

 It has been difficult for Dietitians not to be skeptical about NCGS, considering that the number of people going gluten free greatly outnumbers the number of people who truly experience physiological problems.  With recent research findings, Dietitians should see this “Gluten Craze” as an opportunity to take a leadership role. Dietitians can play an essential role in the treatment of NCGS.

JW

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