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Non-celiac gluten sensitivity (NCGS), or gluten intolerance, [1] is a syndrome in which people develop a variety of intestinal and/or extraintestinal symptoms that improve when gluten is removed from the diet, [32] after coeliac disease and wheat allergy are excluded. [33]
The subject of "food intolerance", including gluten sensitivity and elimination diets, was discussed in 1976. [51] Patients with symptoms including abdominal pain and diarrhea, which improved on gluten withdrawal, and who did not have celiac disease were initially described in 1976 and 1978 with the first series in 1980.
The alternative diagnosis of non-coeliac gluten sensitivity may be made where there is only symptomatic evidence of gluten sensitivity. [106] Gastrointestinal and extraintestinal symptoms of people with non-coeliac gluten sensitivity can be similar to those of coeliac disease, [ 16 ] and improve when gluten is removed from the diet, [ 107 ...
Unsurprisingly, hard red winter wheat has a higher gluten content than soft winter wheat, making it likely harder to digest for all us gluten-sensitives out there. Donato Fasano - Getty Images ...
Gluten can trigger adverse, inflammatory, immunological, and autoimmune reactions in some people. The spectrum of gluten related disorders includes celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological ...
A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. [1]
Samuel Jones Gee in 1881. Samuel Jones Gee (13 September 1839 – 3 August 1911) was an English physician and paediatrician. [1] In 1888, Gee published the first complete modern description of the clinical picture of coeliac disease, and theorised on the importance of diet in its control.
One study found an association between people eating higher levels of refined grains, ... If you don’t have celiac disease or a gluten intolerance, there’s no need to hate on whole-wheat flour ...