From 2003 onwards, scientific proof of the necessity for a special diet for the diagnosis in question has been required (1, 2). In recent years, the significance of gluten in the case of non-coeliac gluten sensitivity has been the subject of evidence-based scepticism. It is open to question whether it is gluten or other food components that give rise to this condition (3–5).
An Australian study shows no clear association between the intake of gluten and the participants' gastrointestinal problems
Several reputable clinical studies, mostly of adults, indicate that fermentable carbohydrates (FODMAPs) are the cause of irritable bowel symptoms in patients with self-reported non-coeliac gluten sensitivity (6–8). An Australian study shows no clear association between the intake of gluten and the participants' gastrointestinal problems (6). In this randomised, double-blind, placebo-controlled study, symptoms following the intake of a placebo and the intake of gluten were generally the same. Similar findings were reported in a Norwegian study in which the majority of patients with suspected non-coeliac gluten sensitivity were unable to identify in a double-blind, placebo-controlled provocation test when the test involved a gluten challenge, thus indicating that gluten was not the cause of their symptoms (7).
Another randomised crossover study showed that fructans, which are part of the FODMAP group, appear to induce symptoms in individuals with self-reported non-coeliac gluten sensitivity (8). In light of fresh knowledge, patients with self-reported non-coeliac gluten sensitivity should presumably start avoiding FODMAP foodstuffs.