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A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial

Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease, but their symptoms improve after a gluten-free diet (GFD). However, to date, it is uncertain if gluten or other components of wheat are responsible for these symptoms. The aim of this study was to compare the effects of a...

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Autores principales: Ianiro, Gianluca, Rizzatti, Gianenrico, Napoli, Marco, Matteo, Maria Valeria, Rinninella, Emanuele, Mora, Vincenzina, Fanali, Caterina, Leonetti, Alessia, Benedettelli, Stefano, Mele, Maria Cristina, Cammarota, Giovanni, Gasbarrini, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521061/
https://www.ncbi.nlm.nih.gov/pubmed/30934747
http://dx.doi.org/10.3390/nu11040712
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author Ianiro, Gianluca
Rizzatti, Gianenrico
Napoli, Marco
Matteo, Maria Valeria
Rinninella, Emanuele
Mora, Vincenzina
Fanali, Caterina
Leonetti, Alessia
Benedettelli, Stefano
Mele, Maria Cristina
Cammarota, Giovanni
Gasbarrini, Antonio
author_facet Ianiro, Gianluca
Rizzatti, Gianenrico
Napoli, Marco
Matteo, Maria Valeria
Rinninella, Emanuele
Mora, Vincenzina
Fanali, Caterina
Leonetti, Alessia
Benedettelli, Stefano
Mele, Maria Cristina
Cammarota, Giovanni
Gasbarrini, Antonio
author_sort Ianiro, Gianluca
collection PubMed
description Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease, but their symptoms improve after a gluten-free diet (GFD). However, to date, it is uncertain if gluten or other components of wheat are responsible for these symptoms. The aim of this study was to compare the effects of an organic durum wheat variety with those of standard commercial wheat in patients with known NCGS. We performed a double-blind randomized cross-over trial of 42 patients (mean age 45 years, 8 men) with NCGS diagnosed according to the Salerno criteria and adherence to GFD for at least 12 weeks from screening. Enrolled subjects were randomly assigned to one the following groups of treatment: (A) a two-week diet with Senatore Cappelli wheat variety pasta; (B) a two-week diet with standard commercial pasta. Then, after a two-week washout period on gluten-free diet, each patient crossed over to the other treatment group. Symptoms were assessed through a modified version of the Gastrointestinal Symptom Rating Scale (GSRS), tailored on NCGS. Between April 2018 and July 2018, 42 patients with NCGS were enrolled in the study (70.6% females), and 34 patients completed the study. Patients reported lower overall symptoms scores after eating Senatore Cappelli pasta than standard pasta (p = 0.03) and also significantly lower scores in several specific gastrointestinal and extra-intestinal symptoms after eating Senatore Cappelli pasta than standard pasta, specifically, bloating (p = 0.04), abdominal distention (p = 0.004), eructation (p = 0.01), flatus (p = 0.02), feeling of incomplete evacuation (p = 0.001), dermatitis (p = 0.01), and limb numbness (p = 0.03). In our study, patients with NCGS experienced lower gastrointestinal and extra-intestinal symptom scores after eating the Senatore Cappelli wheat variety than a standard commercial wheat. Should our preliminary results be confirmed by further studies, new dietary alternatives may be available to patients with NCGS, with consequent health, economic, and social benefits.
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spelling pubmed-65210612019-05-31 A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial Ianiro, Gianluca Rizzatti, Gianenrico Napoli, Marco Matteo, Maria Valeria Rinninella, Emanuele Mora, Vincenzina Fanali, Caterina Leonetti, Alessia Benedettelli, Stefano Mele, Maria Cristina Cammarota, Giovanni Gasbarrini, Antonio Nutrients Article Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease, but their symptoms improve after a gluten-free diet (GFD). However, to date, it is uncertain if gluten or other components of wheat are responsible for these symptoms. The aim of this study was to compare the effects of an organic durum wheat variety with those of standard commercial wheat in patients with known NCGS. We performed a double-blind randomized cross-over trial of 42 patients (mean age 45 years, 8 men) with NCGS diagnosed according to the Salerno criteria and adherence to GFD for at least 12 weeks from screening. Enrolled subjects were randomly assigned to one the following groups of treatment: (A) a two-week diet with Senatore Cappelli wheat variety pasta; (B) a two-week diet with standard commercial pasta. Then, after a two-week washout period on gluten-free diet, each patient crossed over to the other treatment group. Symptoms were assessed through a modified version of the Gastrointestinal Symptom Rating Scale (GSRS), tailored on NCGS. Between April 2018 and July 2018, 42 patients with NCGS were enrolled in the study (70.6% females), and 34 patients completed the study. Patients reported lower overall symptoms scores after eating Senatore Cappelli pasta than standard pasta (p = 0.03) and also significantly lower scores in several specific gastrointestinal and extra-intestinal symptoms after eating Senatore Cappelli pasta than standard pasta, specifically, bloating (p = 0.04), abdominal distention (p = 0.004), eructation (p = 0.01), flatus (p = 0.02), feeling of incomplete evacuation (p = 0.001), dermatitis (p = 0.01), and limb numbness (p = 0.03). In our study, patients with NCGS experienced lower gastrointestinal and extra-intestinal symptom scores after eating the Senatore Cappelli wheat variety than a standard commercial wheat. Should our preliminary results be confirmed by further studies, new dietary alternatives may be available to patients with NCGS, with consequent health, economic, and social benefits. MDPI 2019-03-27 /pmc/articles/PMC6521061/ /pubmed/30934747 http://dx.doi.org/10.3390/nu11040712 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Ianiro, Gianluca
Rizzatti, Gianenrico
Napoli, Marco
Matteo, Maria Valeria
Rinninella, Emanuele
Mora, Vincenzina
Fanali, Caterina
Leonetti, Alessia
Benedettelli, Stefano
Mele, Maria Cristina
Cammarota, Giovanni
Gasbarrini, Antonio
A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial
title A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial
title_full A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial
title_fullStr A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial
title_full_unstemmed A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial
title_short A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial
title_sort durum wheat variety-based product is effective in reducing symptoms in patients with non-celiac gluten sensitivity: a double-blind randomized cross-over trial
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6521061/
https://www.ncbi.nlm.nih.gov/pubmed/30934747
http://dx.doi.org/10.3390/nu11040712
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