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Fatigue
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
Some people have an immune reaction to eating gluten, a condition that is called celiac disease. If you have celiac disease, you will need to completely remove all gluten products from your diet. Fortunately, celiac disease is not very common, affecting only about 1% of the people in the United States. However, if you have tested negative for celiac disease but still have lots of digestive issues, it is possible you have what is called gluten intolerance, also known as non-celiac gluten sensitivity. A larger percentage of people, 6% or more, have gluten intolerance, and another 1% have a non-celiac wheat sensitivity. If you have gluten intolerance, removing gluten from your diet resolves symptoms, even though you have tested negative for celiac disease.
The Heartbreak of Wheat-Related Disorders
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
A second contributor in missing a WRD is the emphasis of considering celiac disease as its primary manifestation. This concept is a historical misconception. After referral from a primary physician with a concern of a WRD to secondary gastrointestinal care, 7% of these patients are identified as being positive for celiac disease with 93% identified as non-celiac gluten sensitivity.51 Thus, the frequency of a WRD without CD is much more common, often less obvious to the clinician, and more challenging to identify.
Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
These days, some folks who tested negative for celiac are still convinced that they have a “non-celiac gluten sensitivity” or NCGS. The (non-celiac) mechanisms by which wheat proteins might trigger GI symptoms are unclear, and there are no biomarkers to help with diagnosis.7 The evidence for the existence of this phenomenon is quite inconclusive, and there is no scientific consensus as of yet that it even exists.8
Gluten-free diet attenuates the impact of exogenous vitamin D on thyroid autoimmunity in young women with autoimmune thyroiditis: a pilot study
Published in Scandinavian Journal of Clinical and Laboratory Investigation, 2022
Robert Krysiak, Karolina Kowalcze, Bogusław Okopień
The study population consisted of two groups of patients. Group A included 31 women who, because of non-celiac gluten sensitivity, were on a gluten-free diet for at least 12 months preceding the study. Non-celiac gluten sensitivity was defined as self-reported gluten intolerance, a rapid resolution of symptoms on a gluten-free diet and exclusion of celiac disease and IgE-mediated wheat allergy. Celiac disease was considered adequately excluded if tissue transglutaminase antibodies and endomysial antibodies were negative (based upon IgA testing or IgG testing in individuals with IgA deficiency), and there was no villous atrophy on biopsy. IgE-mediated wheat allergy was ruled out based on the lack of an immediate reaction after wheat ingestion combined with a negative skin prick test and levels of specific IgE below the threshold value. The gluten-free diet was defined as the consumption of gluten-free natural and processed products containing no more than 20 mg of gluten per 1 kg of product. In turn, group B included 31 women without gluten-related disorders. They were unaffected sisters of women with non-celiac gluten sensitivity and did not follow dietary interventions. To limit the impact of seasonal variations in the outcome variables and seasonal confounds, participants were recruited between December and January, and between July and August. The flow of patients through the study is shown in Figure 1.
The large majority of coeliacs have a high degree of perceived dietary competence
Published in Scandinavian Journal of Gastroenterology, 2019
Thomas O. Kipp, Steffen Husby, Halfdan Skjerning
Coeliac disease (CD) is a chronic, immune-mediated disease, induced by the ingestion of gluten. The adverse reaction to gluten in CD patients leads to inflammatory changes in the duodenal mucosa [1]. When the diagnosis has been confirmed, the only available treatment is a life-long gluten-free diet (GFD) [2,3]. The gender ratio of CD is 1.7:1 between females and males [4]. The symptoms of CD are heterogeneous; a wide range of symptoms may lead to suspicion of CD. Prevalent symptoms of CD are abdominal pain, diarrhea, and anemia following the ingestion of gluten. [5]. Non-coeliac gluten sensitivity has lately received intense attention. Additionally, a GFD has become popular among individuals without CD as a presumed healthy diet [6,7]. People without CD need not strictly follow a GFD, which may confuse newly diagnosed individuals with CD.
Genetic predictors of celiac disease, lactose intolerance, and vitamin D function and presence of peptide morphins in urine of children with neurodevelopmental disorders
Published in Nutritional Neuroscience, 2019
Katarina Bojović, Biljana Stanković, Nikola Kotur, Dijana Krstić-Milošević, Vladimir Gašić, Sonja Pavlović, Branka Zukić, Đurđica Ignjatović
Since 40.7% (33/81) of NDD patients in our study have reported elevated levels of IgG for gluten and 84% (68/81) for milk, it is possible that gluten or some milk component can trigger intestinal inflammation that could lead to increased peptide permeability. Reported GI symptoms in these patients, therefore, may fall within the spectrum of ‘non-celiac gluten sensitivity’ or some other food sensitivity. Most of the patients that have elevated levels of some morphine molecule had also elevation in IgG for some food component (90.5%). Stimulated humoral immune response on some food component might be needful, although insufficient prerequisite for elevation of morphins in urine samples since four of the patients with elevated levels of IgG did not have elevation in any of the analyzed peptides (data not shown). On the other hand, for two patients, elevated levels of peptide morphine molecules were not associated with elevated levels of IgG indicating that some other mechanism, like intestinal inflammation induced by dysbiosis, could be involved in disruption of intestinal barrier. Although we did not have information about food intolerance for children in the control group, we could note that 97.5% of NDD patients had stimulated humoral immune response on some food component. PDD-NOS patients had higher frequency of milk intolerance compared to other NDD groups.