Wolfgang J Schnedl1,2, Sonja Lackner3, Dietmar Enko4, Michael Schenk5, Harald Mangge6, Sandra J Holasek3. 1. Institute of Pathophysiology, Centre for Molecular Medicine, Medical University of Graz, Heinrichstrasse 31a, 8010, Graz, Austria. w.schnedl@dr-schnedl.at. 2. Department of Internal Medicine, Practice for General Internal Medicine, Dr. Theodor Körnerstrasse 19b, 8600, Bruck/Mur, Austria. w.schnedl@dr-schnedl.at. 3. Institute of Pathophysiology, Centre for Molecular Medicine, Medical University of Graz, Heinrichstrasse 31a, 8010, Graz, Austria. 4. Institute of Laboratory Medicine, General Hospital Steyr, Sierninger Straße 170, 4400, Steyr, Austria. 5. Das Kinderwunsch Institut Schenk GmbH, Am Sendergrund 11, 8143, Dobl, Austria. 6. Clinical Institute of Medical and Chemical Laboratory Diagnosis, Medical University of Graz, Auenbruggerplatz 30, 8036, Graz, Austria.
Abstract
INTRODUCTION: Food intolerance/malabsorption is caused by food ingredients, carbohydrates (mainly lactose and fructose), proteins (gluten), and biogenic amines (histamine) which cause nonspecific gastrointestinal and extra-intestinal symptoms. Here we focus on possible etiologic factors of intolerance/malabsorption especially in people with non-celiac gluten sensitivity (NCGS) or the so-called people without celiac disease avoiding gluten (PWCDAG) and histamine intolerance. METHODS: Recognizing the recently described symptoms of NCGS (PWCDAG) we review correlations and parallels to histamine intolerance (HIT). RESULTS: We show that intestinal and extra-intestinal NCGS (PWCDAG) symptoms are very similar to those which can be found in histamine intolerance. CONCLUSIONS: After a detailed diagnostic workup for all possible etiologic factors in every patient, a targeted dietary intervention for single or possibly combined intolerance/malabsorption might be more effective than a short-term diet low in fermentable oligo-, di- and monosaccharides and polyols (FODMAP) or the untargeted uncritical use of gluten-free diets.
INTRODUCTION: Food intolerance/malabsorption is caused by food ingredients, carbohydrates (mainly lactose and fructose), proteins (gluten), and biogenic amines (histamine) which cause nonspecific gastrointestinal and extra-intestinal symptoms. Here we focus on possible etiologic factors of intolerance/malabsorption especially in people with non-celiac gluten sensitivity (NCGS) or the so-called people without celiac disease avoiding gluten (PWCDAG) and histamine intolerance. METHODS: Recognizing the recently described symptoms of NCGS (PWCDAG) we review correlations and parallels to histamine intolerance (HIT). RESULTS: We show that intestinal and extra-intestinal NCGS (PWCDAG) symptoms are very similar to those which can be found in histamine intolerance. CONCLUSIONS: After a detailed diagnostic workup for all possible etiologic factors in every patient, a targeted dietary intervention for single or possibly combined intolerance/malabsorption might be more effective than a short-term diet low in fermentable oligo-, di- and monosaccharides and polyols (FODMAP) or the untargeted uncritical use of gluten-free diets.
Authors: Tom van Gils; Petula Nijeboer; Catharina E IJssennagger; David S Sanders; Chris J J Mulder; Gerd Bouma Journal: Nutrients Date: 2016-11-08 Impact factor: 5.717
Authors: Anna Dölp; Katja Schneider-Momm; Philip Heiser; Christina Clement; Reinhold Rauh; Hans-Willi Clement; Eberhard Schulz; Christian Fleischhaker Journal: Front Psychiatry Date: 2020-08-20 Impact factor: 4.157
Authors: Oriol Comas-Basté; Sònia Sánchez-Pérez; Maria Teresa Veciana-Nogués; Mariluz Latorre-Moratalla; María Del Carmen Vidal-Carou Journal: Biomolecules Date: 2020-08-14