New Insights and Evidence on “Food Intolerances”: Non-Celiac Gluten Sensitivity and Nickel Allergic Contact Mucositis

Abstract

The clinical examination of patients often includes the observation of the existence of a close relationship between the ingestion of certain foods and the appearance of various symptoms. Until now, the occurrence of these events has been loosely defined as food intolerance. Instead, these conditions should be more properly defined as adverse food reactions (AFRs), which can consist of the presentation of a wide variety of symptoms which are commonly identified as irritable bowel syndrome (IBS). In addition, systemic manifestations such as neurological, dermatological, joint, and respiratory disorders may also occur in affected patients. Although the etiology and pathogenesis of some of them are already known, others, such as non-celiac gluten sensitivity and adverse reactions to nickel-containing foods, are not yet fully defined. The study aimed to evaluate the relationship between the ingestion of some foods and the appearance of some symptoms and clinical improvements and detectable immunohistochemical alterations after a specific exclusion diet. One hundred and six consecutive patients suffering from meteorism, dyspepsia, and nausea following the ingestion of foods containing gluten or nickel were subjected to the GSRS questionnaire which was modified according to the “Salerno experts’ criteria”. All patients underwent detection of IgA antibodies to tissue transglutaminase, oral mucosal patch tests with gluten and nickel (OMPT), and EGDS, including biopsies. Our data show that GSRS and OMPT, the use of APERIO CS2 software, and the endothelial marker CD34 could be suggested as useful tools in the diagnostic procedure of these new pathologies. Larger, multi-center clinical trials could be helpful in defining these emerging clinical problems.

Development of a Whole-Cell System Based on the Use of Genetically Modified Protoplasts to Detect Nickel Ions in Food Matrices

“…Considering that nickel ions appear to be the most efficient in terms of eliciting fluorescence signals and that they are naturally present in many food matrices, the ability of the whole-cell system to detect Ni ions in food was tested. For this, the pPr HSP17.6aGFP -engineered protoplasts were tested against various food matrices, known to be “high-nickel foods” (canned peeled tomatoes, cocoa powder, ground tea leaves, oat flour) or “low-nickel foods”, namely bread wheat flour type 00, which is the most refined bread wheat flour [ 15 , 16 , 17 ]. All the food matrices were tested after adding exogenous nickel ions.…”

“…Such an advancement would play an important role in improving future food analysis. The food matrices utilized in this work were chosen mostly on the basis of their already known nickel content, according to their classification or as “high-Ni foods” or as “low-Ni foods” [ 15 , 17 , 23 , 24 , 25 ].…”

Development of a Whole-Cell System Based on Genetically Modified Protoplasts to Detect Nickel Ions in Food Matrices

“…Considering that systemic nickel allergy syndrome affects a large part of population, the creation of a more sensitive and effective tool for the rapid and in situ detection of high concentration of Ni ions in food could play an important role for future improvements in food analysis. Food matrices utilized in this work were chosen mostly on the basis of their already known nickel content, according to their classification or as "high Ni foods" or as "low Ni foods" [15,17,[23][24][25].…”

“…Considering that nickel ions appear the most efficient in eliciting fluorescence signal and that they are naturally present in many food matrices, the ability of the whole-cell system to detect Ni ions in food was tested. For this, the pPrHSP17.6aGFP engineered protoplasts were challenged against various food matrices, known to be "high nickel foods" (canned peeled tomatoes, cocoa powder, grounded tea leaves, oat flour) or "low nickel foods", namely bread wheat flour type 00, the most refined bread wheat flour [15][16][17]. All the food matrices were tested after adding exogenous nickel ions.…”