Cargando…

No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity

Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we perf...

Descripción completa

Detalles Bibliográficos
Autores principales: Zimmermann, Julia, Longin, Friedrich H., Schweinlin, Anna, Basrai, Maryam, Bischoff, Stephan C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319925/
https://www.ncbi.nlm.nih.gov/pubmed/35889757
http://dx.doi.org/10.3390/nu14142800
_version_ 1784755668770619392
author Zimmermann, Julia
Longin, Friedrich H.
Schweinlin, Anna
Basrai, Maryam
Bischoff, Stephan C.
author_facet Zimmermann, Julia
Longin, Friedrich H.
Schweinlin, Anna
Basrai, Maryam
Bischoff, Stephan C.
author_sort Zimmermann, Julia
collection PubMed
description Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we performed blinded wheat and spelt bread challenge in this patient group. Twenty-four adults with a history of NCWS but suspected spelt tolerance were challenged in a single-blinded crossover design over six weeks with six different study breads each at 300 g per day for 4 days followed by a washout phase of 3 days. Study breads comprised spelt and wheat breads made either after a traditional (T) or a current (C) recipe, resulting in four bread types plus a gluten-free bread with 1.5% added oligosaccharides (+FODMAP) and a gluten-free bread with 5% added wheat gluten (+Gluten). The main outcome parameter was the Irritable Bowel Syndrome—Severity Scoring System, which was higher than self-estimated by the participants after spelt bread consumption (p = 0.002 for T; p = 0.028 for C) and lower for wheat bread (p = 0.052 for T; p = 0.007 for C), resulting in no difference between wheat and spelt bread tolerance. The +FODMAP bread was better tolerated than both T breads (p = 0.003 for spelt; p = 0.068 for wheat) and equally well tolerated as both C breads and +Gluten breads after normalization to the washout scores. Neither signs of inflammation nor markers for intestinal barrier integrity were influenced. Our data do not confirm, on an objective basis, the differences in expected symptoms resulting from wheat and spelt products, suggesting a strong nocebo effect for wheat and a placebo effect for spelt.
format Online
Article
Text
id pubmed-9319925
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-93199252022-07-27 No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity Zimmermann, Julia Longin, Friedrich H. Schweinlin, Anna Basrai, Maryam Bischoff, Stephan C. Nutrients Article Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we performed blinded wheat and spelt bread challenge in this patient group. Twenty-four adults with a history of NCWS but suspected spelt tolerance were challenged in a single-blinded crossover design over six weeks with six different study breads each at 300 g per day for 4 days followed by a washout phase of 3 days. Study breads comprised spelt and wheat breads made either after a traditional (T) or a current (C) recipe, resulting in four bread types plus a gluten-free bread with 1.5% added oligosaccharides (+FODMAP) and a gluten-free bread with 5% added wheat gluten (+Gluten). The main outcome parameter was the Irritable Bowel Syndrome—Severity Scoring System, which was higher than self-estimated by the participants after spelt bread consumption (p = 0.002 for T; p = 0.028 for C) and lower for wheat bread (p = 0.052 for T; p = 0.007 for C), resulting in no difference between wheat and spelt bread tolerance. The +FODMAP bread was better tolerated than both T breads (p = 0.003 for spelt; p = 0.068 for wheat) and equally well tolerated as both C breads and +Gluten breads after normalization to the washout scores. Neither signs of inflammation nor markers for intestinal barrier integrity were influenced. Our data do not confirm, on an objective basis, the differences in expected symptoms resulting from wheat and spelt products, suggesting a strong nocebo effect for wheat and a placebo effect for spelt. MDPI 2022-07-07 /pmc/articles/PMC9319925/ /pubmed/35889757 http://dx.doi.org/10.3390/nu14142800 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zimmermann, Julia
Longin, Friedrich H.
Schweinlin, Anna
Basrai, Maryam
Bischoff, Stephan C.
No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
title No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
title_full No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
title_fullStr No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
title_full_unstemmed No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
title_short No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity
title_sort no difference in tolerance between wheat and spelt bread in patients with suspected non-celiac wheat sensitivity
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319925/
https://www.ncbi.nlm.nih.gov/pubmed/35889757
http://dx.doi.org/10.3390/nu14142800
work_keys_str_mv AT zimmermannjulia nodifferenceintolerancebetweenwheatandspeltbreadinpatientswithsuspectednonceliacwheatsensitivity
AT longinfriedrichh nodifferenceintolerancebetweenwheatandspeltbreadinpatientswithsuspectednonceliacwheatsensitivity
AT schweinlinanna nodifferenceintolerancebetweenwheatandspeltbreadinpatientswithsuspectednonceliacwheatsensitivity
AT basraimaryam nodifferenceintolerancebetweenwheatandspeltbreadinpatientswithsuspectednonceliacwheatsensitivity
AT bischoffstephanc nodifferenceintolerancebetweenwheatandspeltbreadinpatientswithsuspectednonceliacwheatsensitivity