Self-Reported Non-Celiac Wheat Sensitivity in High School Students: Demographic and Clinical Characteristics.

Ornella Giambalvo, Antonio Carroccio, Pasquale Mansueto, Antonio Carroccio, Alberto D'Alcamo

Risultato della ricerca: Articlepeer review

20 Citazioni (Scopus)

Abstract

BACKGROUND: Non-Celiac Wheat Sensitivity (NCWS) has recently been included among the gluten-related disorders. As no biomarkers of this disease exist, its frequency has been estimated based on self-reported symptoms, but to date no data are available about self-reported NCWS in teenagers.AIM: To explore the prevalence of self-reported NCWS in a group of high school students and to study their demographic and clinical characteristics.METHODS: The study was performed between April 2015 and January 2016 in two high schools of a coastal town in the south of Sicily (Italy). A total of 555 students (mean age 17 years, 191 male, 364 female) completed a modified validated questionnaire for self-reported NCWS. The subjects who self-reported NCWS were then compared with all the others.RESULTS: Seven individuals (1.26%) had an established diagnosis of CD. The prevalence of self-reported NCWS was 12.2%, and 2.9% were following a gluten-free diet (GFD). Only 15 out of 68 (23%) NCWS self-reporters had consulted a doctor for this problem and only nine (14%) had undergone serological tests for celiac disease. The NCWS self-reporters very often had IBS symptoms (44%).CONCLUSIONS: Self-reported NCWS 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%). A greater awareness of the possible implications on the part of the subjects involved, and a more thorough medical approach to the study of self-reported wheat-induced symptoms are required.
Lingua originaleEnglish
pagine (da-a)1-9
Numero di pagine9
RivistaNutrients
Volume9
Stato di pubblicazionePublished - 2017

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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