Gluten/wheat sensitivity

Pathogenesis of gluten/wheat sensitivity
The exact pathogenetic causes of gluten/wheat sensitivity (non-coeliac wheat sensitivity, NCWS, NCGS) have not yet been fully researched. However, it is certain that it is neither an autoimmune reaction like coeliac disease nor a classic allergic reaction.
Immunological mechanisms in gluten/wheat sensitivity
Although the exact pathogenesis of gluten/wheat sensitivity has not yet been fully clarified, current data point to a central role for the innate immune system. Intestinal biopsies from affected individuals have revealed increased expression of toll-like receptor 2 (TLR2, which plays a role in the recognition of gluten components and the triggering of inflammatory immune responses) and reduced expression of the Treg marker FOXP3 (a transcription factor that is crucial for the development and function of regulatory T cells and plays a central role in maintaining immune tolerance) have been found.
Gluten sensitivity: evidence of intestinal inflammation
Inflammatory changes in the small and large intestine have been observed in affected individuals. Although no villous changes such as those seen in coeliac disease occur, many affected individuals show a slightly increased number of intraepithelial lymphocytes (IELs). An increased number of mast cells in the duodenum has also been found, which correlates with more severe symptoms such as abdominal pain and bloating.
Gluten sensitivity: disruption of the intestinal barrier and microbiota
Studies show elevated serum levels of soluble CD14, LPS-binding protein and antibodies against microbial products (e.g. LPS, flagellin). These markers correlate with elevated FABP2, an indication of intestinal damage. Evidence of intestinal dysbiosis has also been found in affected individuals.
Gluten sensitivity: potential causatory factors gluten, ATIs and FODMAPs
The role of gluten as the sole trigger is controversial. A recent systematic review showed that only 8 out of 16 double-blind, placebo-controlled studies found a significantly stronger symptom response to gluten compared to the control.
As a result, the importance of other wheat components is increasingly coming into focus. Wheat contains high amounts of fructans, which are FODMAPs. A low-FODMAP diet has proven helpful, especially for irritable bowel syndrome patients whose symptoms overlap with NCWS. Studies show that a combination of a gluten-free and low-FODMAP diet can further alleviate symptoms.
Amylase-trypsin inhibitors (ATIs) are natural defence substances found in cereal grains and make up about 2-4% of wheat proteins. They are resistant to digestive enzymes, pass through the intestinal mucosa and can activate the innate immune system and trigger the release of pro-inflammatory cytokines such as IL-8, IL-15 and TNF-α. Although preclinical studies show a pro-inflammatory effect, there are currently no controlled human studies that directly link ATIs to gluten/wheat sensitivity.
The role of the nocebo effect and expectations
Recent studies provide strong evidence that expectations have a significant influence on symptom perception in gluten/wheat sensitivity. Participants who believed they were consuming gluten reported significantly stronger symptoms, regardless of whether they actually received gluten or not. Conversely, individuals who consumed gluten without expecting to do so reported significantly milder symptoms.
Current state of research
The current study situation does not provide sufficient evidence to identify specific wheat components such as gluten, FODMAPs or ATIs as the sole triggers of gluten/wheat sensitivity. The results are inconsistent and limited by methodological weaknesses. In addition, the nocebo effect appears to play a central role in symptom perception. Future studies should use standardised protocols, well-defined patient cohorts and appropriate control groups to better understand the pathogenesis. The search for valid biomarkers remains crucial to overcome diagnostic uncertainty and develop targeted therapeutic approaches.
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