(non-Celiac, non-Wheat-Allergy Wheat Sensitivity)
Many people suffer neither from Celiac Disease nor from a Wheat Allergy, but are still sensitive to the consumption of wheat and related cereals. Experts estimate that between 0.5 percent and 7 percent of the population suffer from a wheat-related disease. In a study, people were asked for their own assessment, and the value was clearly above that of the experts: 13 percent of the population feel affected by Wheat Intolerance.
To date, the data on Wheat Sensitivity (or non-Celiac, non-Wheat-Allergy Wheat Sensitivity, as it is correctly known) is poor, according to experts in the corresponding medical guideline. The disease lacks internationally accepted definitions. In addition, the causes are unclear. Affected individuals often think that they suffer from Celiac Disease and do not tolerate gluten. This can however be well ruled out by appropriate tests. If, however, Celiac Disease and Gluten Intolerance are not considered appropriate diagnoses - what remains then? Some experts believe that certain substances in the wheat, so-called amylase trypsin inhibitors, are responsible for the discomfort. Others see the sheer quantity of cereals in our diet as the problem.
Scientists and doctors are investigating Wheat Sensitivity, but so far the recommendations for patients with Wheat Sensitivity are usually based on expert opinions rather than on broad data.
These symptoms can occur due to a Wheat Allergy
Those suffering from a Wheat Allergy experience unspecific symptoms, which can resemble those of Celiac Disease. These include:
- Stomach pain
- Difficulty concentrating
- Disrupted sleep
- A sense of despondency
- Muscle aches
- Bone and joint pain
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