Updated: Sep 14, 2021
Non-coeliac gluten/wheat sensitivity (NCG/WS) is an increasingly common condition due to environmental factors including diet and toxic exposures which alter the gut microbiome.
Whilst the mechanism of action is not entirely clear, the condition is characterised by a reduction of butyrate producing bacteria (such as Bifidobacteria). Butyrate is an anti-inflammatory compound created by specific microbes in the gut which can reduce systemic inflammation, alter the immune response and support the integrity of the gut lining! In line with this, we commonly see signs of increased intestinal permeability in NCGS. This can result in increased translocation of compounds from the gut into circulation such as the inflammatory molecule lipopolysaccharide.
Recent research also suggests that α-amylase trypsin inhibitors (ATI's) found in wheat can induce an inflammatory immune response in the gut which may be responsible for NCG/WS symptoms. Fructans, wheat germ agglutinin (WGA) and glyphosate are other compounds found in wheat which may be responsible for symptoms.
Potential signs/symptoms of NCG/WS include:
🟣 Issues concentrating or "brain fog"
🟣 Mood disorders
🟣 Allergies and atopic conditions including eczema and psoriasis
🟣 Gastrointestinal complaints e.g. bloating, pain, diarrhoea, constipation
(Leccioli et al., 2017)
Leccioli, V., Oliveri, M., Romeo, M., Berretta, M., & Rossi, P. (2017). A new proposal for the pathogenic mechanism of non-coeliac/non-allergic gluten/wheat sensitivity: Piecing together the puzzle of recent scientific evidence. In Nutrients (Vol. 9, Issue 11). MDPI AG. https://doi.org/10.3390/nu9111203
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