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Inflammation Research
Published in: Inflammation Research 4/2018

01-04-2018 | Review

Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?

Authors: Wolfgang J. Schnedl, Sonja Lackner, Dietmar Enko, Michael Schenk, Harald Mangge, Sandra J. Holasek

Published in: Inflammation Research | Issue 4/2018

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Abstract

Introduction

Food intolerance/malabsorption is caused by food ingredients, carbohydrates (mainly lactose and fructose), proteins (gluten), and biogenic amines (histamine) which cause nonspecific gastrointestinal and extra-intestinal symptoms. Here we focus on possible etiologic factors of intolerance/malabsorption especially in people with non-celiac gluten sensitivity (NCGS) or the so-called people without celiac disease avoiding gluten (PWCDAG) and histamine intolerance.

Methods

Recognizing the recently described symptoms of NCGS (PWCDAG) we review correlations and parallels to histamine intolerance (HIT).

Results

We show that intestinal and extra-intestinal NCGS (PWCDAG) symptoms are very similar to those which can be found in histamine intolerance.

Conclusions

After a detailed diagnostic workup for all possible etiologic factors in every patient, a targeted dietary intervention for single or possibly combined intolerance/malabsorption might be more effective than a short-term diet low in fermentable oligo-, di- and monosaccharides and polyols (FODMAP) or the untargeted uncritical use of gluten-free diets.
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Metadata
Title
Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?
Authors
Wolfgang J. Schnedl
Sonja Lackner
Dietmar Enko
Michael Schenk
Harald Mangge
Sandra J. Holasek
Publication date
01-04-2018
Publisher
Springer International Publishing
Published in
Inflammation Research / Issue 4/2018
Print ISSN: 1023-3830
Electronic ISSN: 1420-908X
DOI
https://doi.org/10.1007/s00011-017-1117-4

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