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GI Skodje, VK Sarna, IH Minelle, KL Rolfsen, JG Muir, PR Gibson, MB Veierød, C Henriksen and KEA Lundin
Abstract
Non-celiac gluten sensitivity is characterized by symptom improvement after gluten withdrawal in absence of celiac disease. The mechanisms of non-celiac gluten sensitivity are unclear, and there are no biomarkers for this disorder. Foods with gluten often contain fructans, a type of fermentable oligo-, di-, monosaccharides and polyols. We aimed to investigate the effect of gluten and fructans separately in individuals with self-reported gluten sensitivity.
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Concepts
Fructan, Wheat, Fructose, Medical terms, Wheat allergy, Coeliac disease, Disease, Symptom
MeSH headings
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