Non-celiac gluten sensitivity real?

Gluten sensitivity appears to be a real medical problem, and not a figment of the popular imagination conjured up by the gluten-free craze, a new study contends.
Some people suffer changes within their bodies after eating gluten that are separate and distinct from those that accompany either celiac disease or wheat allergy, researchers report.
"We don't know what is triggering this response, but this study is the first to show that there are clear biological changes in these individuals," said senior researcher Armin Alaedini. He is an assistant professor of medicine at Columbia University in New York City.
"Based on our findings, we hope there would be greater recognition of this condition. This is a real condition. There are individuals who may not have celiac disease or wheat allergy, but still have a sensitivity to wheat," Alaedini said.
People with non-celiac wheat sensitivity appear to suffer from a weakened intestinal barrier, which leads to an immune response after they eat foods that contain the gluten protein -- typically wheat, rye or barley.
Their symptoms involve bloating, abdominal pain and diarrhea, but also include fatigue, headache, anxiety, and problems with memory and thinking skills, the study showed.
These patients don't have celiac disease, a genetic disorder in which immune cells attack the lining of the small intestine following exposure to gluten. They also don't have a wheat allergy, which usually prompts allergic reactions such as hives, itchy eyes or difficulty breathing, but does no long-term damage to the small intestine.
Until now, doctors haven't known what to do to help these people, and had no understanding of what ailed them, Alaedini said.
"Basically, this group has been left out and almost sort of relegated to figuring things out on their own," Alaedini said. "Some people have even been accused of imagining this condition."
Between 0.5 percent and 6 percent of the general population are estimated to have non-celiac wheat sensitivity, Alaedini said, although he cautioned that a lack of good diagnostic tools have hampered efforts to come up with a solid and accurate estimate.

    HealthDay

Non-celiac gluten sensitivity real?

Gluten sensitivity appears to be a real medical problem, and not a figment of the popular imagination conjured up by the gluten-free craze, a new study contends. Some people suffer changes within their bodies after eating gluten that are separate and distinct from those that accompany either celiac disease or wheat allergy, researchers report. We dont know what is triggering this response, but this study is the first to show that there are clear biological changes in these individuals, said senior researcher Armin Alaedini. He is an assistant professor of medicine at Columbia University in New York City. Based on our findings, we hope there would be greater recognition of this condition. This is a real condition. There are individuals who may not have celiac disease or wheat allergy, but still have a sensitivity to wheat, Alaedini said. People with non-celiac wheat sensitivity appear to suffer from a weakened intestinal barrier, which leads to an immune response after they eat foods that contain the gluten protein -- typically wheat, rye or barley. Their symptoms involve bloating, abdominal pain and diarrhea, but also include fatigue, headache, anxiety, and problems with memory and thinking skills, the study showed. These patients dont have celiac disease, a genetic disorder in which immune cells attack the lining of the small intestine following exposure to gluten. They also dont have a wheat allergy, which usually prompts allergic reactions such as hives, itchy eyes or difficulty breathing, but does no long-term damage to the small intestine. Until now, doctors havent known what to do to help these people, and had no understanding of what ailed them, Alaedini said. Basically, this group has been left out and almost sort of relegated to figuring things out on their own, Alaedini said. Some people have even been accused of imagining this condition. Between 0.5 percent and 6 percent of the general population are estimated to have non-celiac wheat sensitivity, Alaedini said, although he cautioned that a lack of good diagnostic tools have hampered efforts to come up with a solid and accurate estimate. HealthDay