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Non-celiac gluten sensitivity (NCGS) or gluten sensitivity (GS) is a syndrome in which patients develop a variety of intestinal and/or extraintestinal symptoms that improve when gluten is removed from the diet, after coeliac disease and wheat allergy are excluded. It is was originally described in the 1980s〔 and included since 2010 in the spectrum of gluten-related disorders.〔〔 The pathogenesis of NCGS is not yet well understood. There are evidences that beside gliadin (main cytotoxic antigen of gluten), other proteins present in gluten and glutencontaining cereals (wheat, rye, barley, and their derivatives) may have a role in the development of symptoms.〔 FODMAPs that are present in glutencontaining grains have recently been identified as a possible cause of gastrointestinal symptoms in NCGS patients.〔〔〔 (see section "Causes" and section "Research") In a review of May 2015 published in ''Gastroenterology'', Fasano ''et al.'' conclude that although there is an evident "fad component" to the recent rise popularity of the gluten-free diet, there are also growing and unquestionable evidences about the existence of non-celiac gluten sensitivity.〔 It is believed that NCGS is the most common syndrome of gluten intolerance,〔 with a prevalence estimated to be 6–10 times higher than that of celiac disease. As no biomarker for diagnosing this condition is available, its diagnosis is made by exclusion of other gluten-related disorders, namely by excluding celiac disease and related autoimmune disorders and excluding wheat allergy. == Symptoms == Reported symptoms of NCGS are similar to those of coeliac disease, with most patients reporting both gastrointestinal and nongastrointestinal symptoms. In the "classical" presentation of NCGS, gastrointestinal symptoms are similar to those of irritable bowel syndrome, and are also not distinguishable from those of wheat allergy, but there is a different interval between exposure to wheat and onset of symptoms. Wheat allergy has a fast onset (from minutes to hours) after the consumption of food containing wheat and could be anaphylaxis.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Non-celiac gluten sensitivity」の詳細全文を読む スポンサード リンク
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