Artikkel som nevner den fremadstormende forskningen som gjøre på ikke-cøliakisk glutensensitivitet.

http://www.bmj.com/content/345/bmj.e7907

However, the number of patients consuming a gluten-free diet seems greatly out of proportion to the projected number of patients with coeliac disease. Marketers have estimated that 15-25% of North American consumers want gluten-free foods,4 5

A third of patients (n=276) showed clinical and statistically significant sensitivity to wheat and not placebo, with worsening abdominal pain, bloating, and stool consistency. The evidence therefore suggests that, even in the absence of coeliac disease, gluten based products can induce abdominal symptoms which may present as irritable bowel syndrome.

For patients who report wheat intolerance or gluten sensitivity, exclude coeliac disease (with endomysial and/or tissue transglutaminase antibodies and duodenal biopsies on a gluten containing diet) and wheat allergy (IgE serum assay or skin prick test to wheat). Those patients with negative results should be diagnosed with non-coeliac gluten sensitivity. These patients benefit symptomatically from a gluten-free diet. They should be told that non-coeliac gluten sensitivity is a newly recognised clinical entity for which we do not yet fully understand the natural course or pathophysiology.