Gluten/wheat sensitivity
Nutritional therapy for non-celiac disease Gluten / wheat sensitivity
According to the guidelines, the only therapy available for gluten / wheat sensitivity is nutritional therapy. After an initial gluten-free diet, a gluten-reduced diet is usually sufficient - which is also free or reduced in terms of Amylase trypsin inhibitors ( ATIs) . This dietary therapy should be tailored to the individual trigger factors and the respective symptoms.
Gluten / wheat sensitivity therapy means relative gluten avoidance
In the case of non-celiac gluten sensitivity or wheat sensitivity (NCGS/NCWS), the only therapeutic option is to avoid gluten. However, patients do not always have to follow a strict gluten-free diet , as is the case with coeliac disease. It is important, however, that those affected only start a gluten-free diet once coeliac disease and wheat allergy have been ruled out as part of the gluten / wheat sensitivity diagnosis.
What role do amylase trypsin inhibitors play in NCGS / NCWS?
It is not yet clear whether gluten actually causes the symptoms of gluten / wheat sensitivity. Other components of gluten-containing grains are also being discussed as triggers, in particular amylase trypsin inhibitors (ATIs), which are mainly found in wheat - in this context, the term ATI sensitivity is also used.
As gluten-free foods are usually also wheat-free and do not contain ATIs, a gluten-free or low-gluten diet is generally the most suitable dietary therapy for patients with gluten/wheat sensitivity.
What kind of gluten / wheat sensitivity diet do the guidelinesrecommend?
In the case of gluten / wheat sensitivity, customised and symptom-orientated dietary therapy is recommended that. The respective trigger factors should be avoided or reduced. After 6 to 8 weeks of strictly avoiding gluten, it is usually possible to switch to a gluten-reduced diet: small amounts of gluten are often tolerated - although the threshold values vary from person to person
How to successfully implement the gluten / wheat sensitivity diet
The diet for gluten sensitivity or wheat sensitivity is made easier by the wide range of gluten-free products that are now available. Products suitable for a gluten-free diet are easily recognisable by the symbol of the "crossed-out ear of wheat", which guarantees gluten-free status in many countries, or the claim "gluten-free". However, there are major differences in the quality of gluten-free products, so it is worth finding out more about this. Advice from a trained nutritionist can be particularly helpful when starting out and implementing nutritional therapy.