Self-reported Wheat Sensitivity in Irritable Bowel Syndrome and Healthy Subjects: Prevalence of Celiac Markers and Response to Wheat-free Diet

Dhoble, Pavan; Abraham, Philip; Desai, Devendra; Joshi, Anand; Gupta, Tarun; Doctor, Shachish; Deshpande, Anand; Basavanna, Rajeshwari

doi:10.5056/jnm20086

Cited by 6 publications

(6 citation statements)

References 30 publications

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“…These data were extracted from the annex to a pro forma designed for a prospective observational survey to determine the prevalence of self‐reported wheat sensitivity in a normal population and a cohort of patients with IBS. 18 A total of 400 healthy subjects obtained by convenience sampling and 204 consecutive consenting patients with IBS participated in the survey.…”

Section: Methodsmentioning

confidence: 99%

“…There are data available on lactose intolerance from the Indian subcontinent 17 . We have recently reported our data on self‐reported wheat sensitivity among healthy Indian subjects and patients with IBS 18 . In rural northern India, vegetarianism has been reported as a risk factor for IBS symptoms, possibly related to the high content of FODMAPs, including milk products, in the vegetarian diet 19 …”

Section: Introductionmentioning

confidence: 98%

“…17 We have recently reported our data on self-reported wheat sensitivity among healthy Indian subjects and patients with IBS. 18 In rural northern India, vegetarianism has been reported as a risk factor for IBS symptoms, possibly related to the high content of FODMAPs, including milk products, in the vegetarian diet. 19 Having said that, some key features about the diversity of Indian cuisine need mention.…”

Section: Introductionmentioning

confidence: 99%

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Self‐reported food intolerances in an Indian population: Need for individualization rather than a universal low‐FODMAP diet

Abraham,

Dhoble,

Desai

et al. 2023

JGH Open

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Background and AimLow‐fermentable oligo‐, di‐, and monosaccharides and polyol (FODMAP) diets have been recommended for individuals with food intolerance and irritable bowel syndrome (IBS). Individual food intolerances may, however, not correspond to the FODMAP content alone.MethodsWe conducted a survey on self‐reported intolerance to articles of food commonly identified as high FODMAP in 400 healthy Indian subjects (median age 40 years; 69% men) and 204 consecutive consenting patients with IBS (median age 36 years; 58% men).ResultsOne‐hundred seventy‐nine (44.8%) healthy subjects and 147 (72.1%) patients with IBS reported some food intolerance (P < 0.00001); the latter reported intolerance to all items (except nuts) more frequently than healthy subjects. The prevalence, however, varied from 2.5 to 32%. Milk intolerance was reported equally commonly by healthy subjects and patients (23% vs 29.9%). Twenty‐three (11.3%) patients and no healthy subjects reported wheat sensitivity. The IBS diarrhea subgroup reported intolerance to milk, pulses, capsicum, cauliflower, leafy vegetables, and dry fruits more frequently than the constipation subgroup.ConclusionFrom among a list of high‐FODMAP items, individuals' intolerance varied widely, suggesting that individuals should be the final judge in deciding their elimination diets rather than devise them based on the FODMAP content alone. As in the West, food intolerance was reported more commonly by patients with IBS, especially those with diarrhea, than by healthy individuals. Also noteworthy is the low prevalence of milk intolerance in a subcontinent labeled as high in lactose intolerance. Unlike in the West, wheat intolerance was not reported by any healthy individual.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Self‐reported food intolerances in an Indian population: Need for individualization rather than a universal low‐FODMAP diet

Abraham,

Dhoble,

Desai

et al. 2023

JGH Open

Self Cite

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“…Among outpatients referred for digestive endoscopy in Italy, 20% reported self-diagnosed NCWS, more frequently female individuals and younger patients [ 4 ]. An Indian study showed that 11.3% of 204 patients with irritable bowel syndrome (IBS) and none of 400 healthy controls self-reported wheat sensitivity, and all IBS patients reported clinical improvement after 6 weeks of GFD [ 5 ]. Likewise, self-reported NCWS was found in 33.6% of Korean patients with IBS, most frequently complying of bloating, abdominal discomfort, and belching [ 6 ].…”

Section: Epidemiology Of Self-reported Nonceliac Wheat Sensitivitymentioning

confidence: 99%

Nonceliac gluten sensitivity

Catassi

Naspi

2023

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of reviewTo describe recent advances on nonceliac gluten sensitivity (NCGS), a recently described disorder characterized by variable symptoms and frequent irritable bowel syndrome (IBS)-like manifestations.Recent findingsThe recent description of disease-triggering wheat components other than gluten, such as fructans and amylase-trypsin inhibitors (ATIs), definitely suggests that nonceliac wheat sensitivity (NCWS) is a better ‘umbrella‘ terminology than NCGS. Self-reported NCWS is very common worldwide, particularly in patients seen at the gastroenterology clinic, but many of these diagnoses are not confirmed by standard clinical criteria. A biomarker of NCWS is still lacking, however, subtle histological features at the small intestinal biopsy may facilitate diagnosis. Treatment of NCWS is based on the gluten-free diet (GFD). The GFD has proven to be an effective treatment of a significant proportion of NCWS-related IBS patients. Dietary therapies for IBS, including the GFD, should be offered by dietitians who first assess dietary triggers and then tailor the intervention according to patient choice. Pioneer studies are under way to test the therapeutic efficacy of supplemental gluten-digesting enzyme preparations in patients with NCWS.SummaryRecent studies highlight interesting pathophysiological and clinical features of NCWS. Many questions remain, however, unanswered, such as the epidemiology, a biomarker(s), and the natural history of this clinical entity.

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“…Gluten-free diets, once a medical necessity for individuals with celiac disease, have become increasingly popular among the general population, leading to a surge in the demand for gluten-free foods, particularly bread [1][2][3][4][5]. However, a common critique of commercial gluten-free breads is their compromised nutritional quality when compared to their gluten-containing counterparts [6].…”

Section: Introductionmentioning

confidence: 99%

Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads

Lisovska,

Tyupova,

Olędzki

et al. 2023

Applied Sciences

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Currently, the market for gluten-free products is experiencing a significant growth due to, mainly, the increase in the number of gluten-intolerant patients diagnosed and to the merging of a new niche market for consumers who optionally avoid gluten. Native flours are perceived as viable alternatives for industrially used starch and hydrocolloids blends, which lack in the vitamins and minerals that are in abundance in non-refined raw materials. This study delves into the potential of microwave technology in enhancing the functional and nutritional attributes of gluten-free breads. The research was conducted by employing 900 W microwave power for 8 min for buckwheat and teff flours modification with an initial moisture content of 30%. The modified flours were blended with rice flour and baked to verify the potential of microwave high moisture treatment for adjusting the texture and nutritional quality of the bread. The results revealed that microwave treatment of flours helped in retaining a higher level of essential nutrients and bioactive compounds in gluten-free breads.

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Self-reported Wheat Sensitivity in Irritable Bowel Syndrome and Healthy Subjects: Prevalence of Celiac Markers and Response to Wheat-free Diet

Cited by 6 publications

References 30 publications

Self‐reported food intolerances in an Indian population: Need for individualization rather than a universal low‐FODMAP diet

Self‐reported food intolerances in an Indian population: Need for individualization rather than a universal low‐FODMAP diet

Nonceliac gluten sensitivity

Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads

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