Alberto D'Alcamo

TL;DR: The existence of non-celiac wheat sensitivity is demonstrated and the existence of two distinct populations of subjects with WS are suggested: one with characteristics more similar to CD and the other with characteristics pointing to food allergy.

TL;DR: The calculation of the serum s-IgE/t-IGE ratio for predicting the clinical response to ASI offers an advantage over measuring t-IegE and s- IgE levels in monosensitized patients for the following allergens.

TL;DR: Self-reported Non-Celiac Wheat Sensitivity was found to be common in teenagers, with a frequency of 12.2%; the frequency of GFD use was 2.9%, which was much higher than the percentage of known CD in the same population (1.26%).

TL;DR: The current pathogenic, clinical, and diagnostic criteria of this “new” disease, named non-celiac gluten sensitivity (NCGS), are defined to provide a practical view that might be useful to evaluate, diagnose, and manage NCGS patients.

TL;DR: Patients with NCWS and multiple food sensitivity show several clinical, laboratory, and histological characteristics that suggest they might be suffering from non-immunoglobulin E (IgE)-mediated wheat allergy, however, other pathogenic mechanisms need to be considered.