The literature suggests that FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) and not gluten per se are the triggers of gastrointestinal symptoms in patients that fit most of the proposed non-coeliac gluten sensitivity (NCGS) definitions. Interestingly, wheat, rye, and barley are food sources of FODMAPs and should be avoided in FODMAP sensitive individuals. Diagnosis of “NCGS” should only occur after coeliac disease, wheat allergies, and other inflammatory disorders have been ruled out, including sensitivity to non-gluten food constituents from wheat that can trigger gastrointestinal symptoms.


 

“Assessing of Celiac Disease and Nonceliac Gluten Sensitivity”
Ontiveras et al
Gastroenterology Research and Practice Volume 2015, Article ID 723954, 13 pages