Nonceliac Gluten Sensitivity: What Is the Culprit?

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Presentation transcript:

Nonceliac Gluten Sensitivity: What Is the Culprit? Kristin Verbeke Gastroenterology Volume 154, Issue 3, Pages 471-473 (February 2018) DOI: 10.1053/j.gastro.2018.01.013 Copyright © 2018 AGA Institute Terms and Conditions

Figure 1 Several components of cereals have been proposed to induce symptoms in nonceliac gluten sensitivity (NCGS). Fructans do not elicit an immune response and, therefore, can only explain intestinal symptoms. Both gluten and α-amylase-trypsin inhibitors (ATIs) activate the innate and adaptive immune system, which explains both intestinal and extraintestinal symptoms. *Assuming a daily intake of wheat flower of 150 to 250 g, a total protein content of 12%, of which gluten makes up 80%. Gastroenterology 2018 154, 471-473DOI: (10.1053/j.gastro.2018.01.013) Copyright © 2018 AGA Institute Terms and Conditions