Self-reported Non-celiac Wheat Sensitivity (NCWS) in Patients Undergoing Digestive Endoscopy
Self-reported Non-celiac Wheat Sensitivity (NCWS) in Patients Undergoing Digestive Endoscopy
Self-reported food hypersensitivity is common, particularly in women, with a reported
 prevalence of about 20% in the UK community. A wide range of gastrointestinal and systemic
 symptoms may be experienced related to consumption of the intolerant food(s). In addition,
 patients demonstrate considerably more generalized subjective health complaints in comparison
 with healthy controls. In this context, it has been reported that a consistent percentage of
 the general population consider themselves to be suffering from problems caused by wheat
 and/or gluten ingestion, even though they do not have celiac disease or wheat allergy. This
 clinical condition has been named non-celiac gluten sensitivity' (NCGS). In a previous paper
 the investigators suggested the term 'non-celiac wheat sensitivity' (NCWS), since it is not
 known what component of wheat causes the symptoms in NCGS patients, and the investigators
 also showed that these patients had a high frequency of coexistent multiple food
 hypersensitivity. In a previous study, the investigators demonstrated, in a population of
 teenagers, a frequency of self-reported NCWS of about 12%; the frequency of GFD use was 2.9%,
 which was much higher than the percentage of known CD in the same population (1.26%). The
 aims of this study were 1) to determine the prevalence of self-perceived wheat and/or
 gluten-sensitivity in patients undergoing digestive endoscopy, irrespective to the
 motivations of the test, and 2) to evaluate the demographic and clinical differences between
 patients self-reporting wheat and/or gluten sensitivity and patients not reporting food
 hypersensitivity.
Self-reported food hypersensitivity is common, particularly in women, with a reported
 prevalence of about 20% in the UK community. A wide range of gastrointestinal and systemic
 symptoms may be experienced related to consumption of the intolerant food(s). In addition,
 patients demonstrate considerably more generalized subjective health complaints in comparison
 with healthy controls. In this context, it has been reported that a consistent percentage of
 the general population consider themselves to be suffering from problems caused by wheat
 and/or gluten ingestion, even though they do not have celiac disease or wheat allergy. This
 clinical condition has been named non-celiac gluten sensitivity' (NCGS). In a previous paper
 the investigators suggested the term 'non-celiac wheat sensitivity' (NCWS), since it is not
 known what component of wheat causes the symptoms in NCGS patients, and the investigators
 also showed that these patients had a high frequency of coexistent multiple food
 hypersensitivity. The clinical picture of NCWS is characterized by combined gastrointestinal
 (bloating, abdominal pain, diarrhea and/or constipation, nausea, epigastric pain,
 gastroesophageal reflux, aphthous stomatitis) and extra-intestinal and/or systemic
 manifestations (headache, depression, anxiety, 'foggy mind,' tiredness, dermatitis or skin
 rash, fibromyalgia-like joint/muscle pain, leg or arm numbness, and anemia). To our
 knowledge, there are few studies which assessed the prevalence of self-reported wheat and/or
 gluten-related symptoms in the community and analyze diagnostic outcomes in those referred to
 secondary gastrointestinal care. In one of these, performed in UK, the authors shown that
 gluten-related symptoms are self-reported by 13% of the population, with 3.7% consuming a
 gluten-free diet, despite only 0.8% being aware that they have a formal diagnosis of celiac
 disease. In this study individuals self-reporting gluten-related symptoms were predominantly
 female, reported an association with IBS, and experienced both intestinal and extraintestinal
 symptoms on gluten ingestion. Of those patients presenting to the gastroenterology
 department, the majority do not have CD but NCWS. In another study, the investigators
 demonstrated, in a population of teenagers, a frequency of self-reported NCWS of about 12%;
 the frequency of GFD use was 2.9%, which was much higher than the percentage of known CD in
 the same population (1.26%). The aims of this study were 1) to determine the prevalence of
 self-perceived wheat and/or gluten-sensitivity in patients undergoing digestive endoscopy,
 irrespective to the motivations of the test, and 2) to evaluate the demographic and clinical
 differences between patients self-reporting wheat and/or gluten sensitivity and patients not
 reporting food hypersensitivity.
Inclusion Criteria:

 -  All patients undergoing digestive endoscopic investigations, irrespective to the
 motivations of the test.

 Exclusion Criteria:

 -  None