NichtZöliakieG

NichtZöliakieG, also known as non-celiac gluten sensitivity (NCGS), is a condition characterized by gastrointestinal and extra-intestinal symptoms that occur after the ingestion of gluten-containing foods. Unlike celiac disease, NCGS does not involve the autoimmune destruction of the small intestine or the presence of specific antibodies. Diagnosis of NCGS is typically made by excluding celiac disease and wheat allergy, and observing symptom improvement on a gluten-free diet and recurrence upon gluten reintroduction.

The exact mechanisms underlying NCGS are not fully understood. Research suggests that it may involve a combination of factors, including an innate immune response to components of wheat, such as FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) or amylase trypsin inhibitors, rather than solely to gluten. Symptoms can vary widely among individuals and may include abdominal pain, bloating, diarrhea, constipation, fatigue, headache, and skin rashes.

Management of NCGS primarily involves a gluten-free diet. However, it is important to note that some individuals may also react to other components of wheat, making a complete elimination of wheat-containing products more beneficial than just gluten removal. Consulting with a healthcare professional or a registered dietitian is recommended for proper diagnosis and personalized dietary guidance to ensure nutritional adequacy and symptom management. The long-term health implications of NCGS are still an area of ongoing research.