Reference Number: 487
Year: 2013
Link: Link to original paper
Health: Inflammation
Nutrition: Gluten | Whole grain
Intolerance & Sensitivity: FODMAPS | Non coeliac gluten sensitivity | Wheat sensitivity
Inclusions: Wheat (whole)
Summary
Abstract
Background & aims: Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease but their symptoms improve when they are placed on gluten-free diets. We investigated the specific effects of gluten after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates (fermentable, oligo-, di-, monosaccharides, and polyols [FODMAPs]) in subjects believed to have NCGS.
Methods: We performed a double-blind cross-over trial of 37 subjects (aged 24-61 y, 6 men) with NCGS and irritable bowel syndrome (based on Rome III criteria), but not celiac disease. Participants were randomly assigned to groups given a 2-week diet of reduced FODMAPs, and were then placed on high-gluten (16 g gluten/d), low-gluten (2 g gluten/d and 14 g whey protein/d), or control (16 g whey protein/d) diets for 1 week, followed by a washout period of at least 2 weeks. We assessed serum and fecal markers of intestinal inflammation/injury and immune activation, and indices of fatigue. Twenty-two participants then crossed over to groups given gluten (16 g/d), whey (16 g/d), or control (no additional protein) diets for 3 days. Symptoms were evaluated by visual analogue scales.
Results: In all participants, gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein. Gluten-specific effects were observed in only 8% of participants. There were no diet-specific changes in any biomarker. During the 3-day rechallenge, participants’ symptoms increased by similar levels among groups. Gluten-specific gastrointestinal effects were not reproduced. An order effect was observed.
Conclusions: In a placebo-controlled, cross-over rechallenge study, we found no evidence of specific or dose-dependent effects of gluten in patients with NCGS placed diets low in FODMAPs.
Significance of this study to the baker:
Is it really gluten that causes the problem in individuals with gut symptoms, or is it the gut struggling to digest certain foods such as foods high in FODMAPS? This study finds that gluten is not necessarily the cause or irritant in individuals suffering from IBS. In any case, we do know that the fermentation of the grain during the process of making sourdough helps break down the gluten before we consume the bread, reducing its inflammatory potential. This is the reason why fermentation is one of our 7 Core Principles at the Sourdough School.
Read more about the link between sourdough bread and IBS:
Can you really eat bread if you have IBS?
