New research links wheat to non-celiac gluten sensitivity
New research has been presented at the United European Gastroenterology (UEG) Week 2016 in Vienna. The research revealed that a group of proteins found in wheat may be responsible for activating inflammation in chronic health conditions including MS, asthma and rheumatoid arthritis. The scientists have also acknowledged that these proteins may also contribute to the development of non-celiac gluten sensitivity.
The amalayse-trypsin inhibitors (ATIs) have also shown to trigger an immune response in the gut that can be spread to other tissues in the body. ATIs make up only 4% of wheat proteins yet the scientists found the immune response they induce in some people can significantly affect the lymph nodes, kidneys, spleen and brain causing inflammation.
Individuals who suffer from non-celiac gluten sensitivity (NCGS) can be left feeling frustrated from a lack of understanding from their healthcare providers who often don't recognise NCGS as a condition.