Noncoeliac gluten sensitivity

Abstract The gluten-free diet is the treatment of coeliac disease but is also widely consumed worldwide outside patient treatment. It seems clear that the vast majority of individuals avoiding gluten do not have undetected coeliac disease. Gluten containing food contains both gluten as well as other potential culprits for effects, most notably fermentable oligo-, di-, monosaccharides and polyols. Randomized, controlled and double-blinded studies generally to do not support “pure” gluten as the culprit. Other lines of evidence, most notably serological markers, still suggest gluten sensitivity as a possible factor. The research field is hampered by the lack of uniform challenge trial protocols and lack of “objective gold standard” for diagnosis.