Glutenérzékenységre

Glutenérzékenységre, often referred to as non-celiac gluten sensitivity (NCGS), is a condition characterized by a range of symptoms that occur after consuming gluten, a protein found in wheat, barley, and rye. Unlike celiac disease, NCGS does not involve an autoimmune reaction or damage to the small intestine, nor does it trigger the same IgA antibody response. The exact mechanisms underlying NCGS are not yet fully understood, but research suggests potential roles for wheat germ agglutinin, FODMAPs, or other components of wheat.

Symptoms of glutenérzékenységre can vary widely among individuals and often overlap with those of other gastrointestinal disorders, making diagnosis challenging. Common manifestations include abdominal pain, bloating, diarrhea, constipation, nausea, headaches, fatigue, skin rashes, joint pain, and brain fog. The onset of symptoms typically occurs hours or days after gluten ingestion.

Diagnosis of NCGS is primarily a diagnosis of exclusion. This means that celiac disease and wheat allergy must first be ruled out through appropriate medical testing. Once these conditions are excluded, a gluten-free diet is often implemented. If symptoms improve significantly on a gluten-free diet and then reappear upon reintroduction of gluten, NCGS is strongly suspected. There are no specific biomarkers for NCGS, and currently, no definitive diagnostic test exists. Management focuses on adherence to a gluten-free diet, which can alleviate symptoms for most individuals.