A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial.
Study Goal
The researchers aimed to compare the effects of an organic durum wheat variety (Senatore Cappelli) versus standard commercial wheat on symptoms in patients with non-celiac gluten sensitivity (NCGS).
Results Summary
Patients reported lower overall symptom scores after consuming Senatore Cappelli pasta compared to standard pasta, suggesting a potential difference in symptom triggers between wheat varieties. The study involved a double-blind randomized cross-over design with 34 completers.
Population
42 patients (70.6% female, mean age 45) with NCGS diagnosed per Salerno criteria and adhering to a gluten-free diet for at least 12 weeks prior.
Effective Dosage
Two-week diet periods with each pasta type (Senatore Cappelli and standard commercial).
Duration
Two weeks per treatment arm, with a two-week washout period in between.
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
gluten-free diet (GFD) | decrease | symptoms | Patients with non-celiac gluten sensitivity (NCGS) | - | symptoms improve after | #1 |
diet with Senatore Cappelli wheat variety pasta | decrease | overall symptoms scores | patients with NCGS | - | reported lower overall symptoms scores after eating | #2 |
Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease, but their symptoms improve after a gluten-free diet (GFD). However, to date, it is uncertain if gluten or other components of wheat are responsible for these symptoms. The aim of this study was to compare the effects of an organic durum wheat variety with those of standard commercial wheat in patients with known NCGS. We performed a double-blind randomized cross-over trial of 42 patients (mean age 45 years, 8 men) with NCGS diagnosed according to the Salerno criteria and adherence to GFD for at least 12 weeks from screening. Enrolled subjects were randomly assigned to one the following groups of treatment: (A) a two-week diet with Senatore Cappelli wheat variety pasta; (B) a two-week diet with standard commercial pasta. Then, after a two-week washout period on gluten-free diet, each patient crossed over to the other treatment group. Symptoms were assessed through a modified version of the Gastrointestinal Symptom Rating Scale (GSRS), tailored on NCGS. Between April 2018 and July 2018, 42 patients with NCGS were enrolled in the study (70.6% females), and 34 patients completed the study. Patients reported lower overall symptoms scores after eating Senatore Cappelli pasta than standard pasta (