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Effects of a Low Nickel, Lactose and Gluten Free Diet on Irritable Bowel Syndrome

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".

Deadline for manuscript submissions: 25 January 2025 | Viewed by 1215

Special Issue Editor


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Guest Editor
Department of Translational and Precision Medicine, Sapienza University of Rome, 00185 Rome, Italy
Interests: celiac disease; non-celiac gluten sensitivity; nickel ACM; IBS; nutrition

Special Issue Information

Dear Colleagues,

Irritable bowel syndrome (IBS) is known to be a common condition in which affected people report recurrent attacks of abdominal pain and bloating with changes in the shape or frequency of stools. It is equally common observation that there is a close relationship between the ingestion of certain foods and the appearance of these symptoms. In fact, up to 80% of IBS patients identify food as a possible trigger for their symptoms.

Immune-mediated reactions (food allergies), adverse reactions to foods containing gluten (celiac disease, CD; non-celiac gluten sensitivity, NCGS), adverse reactions to foods containing nickel (nickel allergic contact mucositis, Ni-ACM), enzyme deficiencies (intolerance to lactose), and disorders linked to the ingestion of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPS) can be, collectively, identified as adverse food reactions (AFRs).

Although the etiology and pathogenesis of numerous AFRs are already known, those of other AFRs, such as NCGS and Ni-ACM, are not yet fully defined. In the absence of serological biomarkers, diagnosis is currently based only on resolution of symptoms after gluten or nickel withdrawal. Recent studies have suggested using a patch test of the oral mucosa to gluten and nickel as a tool capable of highlighting specific reactivity to foods containing nickel and gluten. The incomplete knowledge of the etiopathogenesis of these clinical conditions as well as the absence of a gold standard for their diagnosis make the picture difficult to understand.

In this Special Issue, we would like to invite you to delve deeper into these increasingly emerging clinical issues. The objective is to better define the different clinical pictures and to research the probably different causes of IBS to establish more appropriate and specific therapeutic strategies.

Dr. Antonio Picarelli
Guest Editor

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Keywords

  • irritable bowel syndrome
  • celiac disease
  • non-celiac gluten sensitivity
  • adverse reactions to foods containing nickel
  • intolerance to lactose
  • FODMAPS

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Published Papers (1 paper)

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Review

13 pages, 3486 KiB  
Review
Gluten-Free Diet for Fashion or Necessity? Review with New Speculations on Irritable Bowel Syndrome-like Disorders
by Raffaele Borghini, Alessia Spagnuolo, Giuseppe Donato and Giovanni Borghini
Nutrients 2024, 16(23), 4236; https://doi.org/10.3390/nu16234236 - 8 Dec 2024
Viewed by 948
Abstract
Nowadays, the gluten-free diet (GFD) has become much more than the dietary treatment for celiac disease. Due to its presumed beneficial effects even in non-celiac subjects, it has become a new fashion statement and it is promoted by some healthcare professionals, social media [...] Read more.
Nowadays, the gluten-free diet (GFD) has become much more than the dietary treatment for celiac disease. Due to its presumed beneficial effects even in non-celiac subjects, it has become a new fashion statement and it is promoted by some healthcare professionals, social media and marketing strategists. On the other hand, regardless of a proper medical indication, a GFD may present side effects, such as poor palatability, high costs and socio-psychological adversities. Moreover, it can be an obstacle to correct clinical practice and may induce nutritional deficiency due to a low-quality diet. In addition, a GFD can trigger or exacerbate many irritable bowel syndrome (IBS)-like disorders in predisposed subjects: reactivity to dietary nickel, the increased consumption of FODMAP-rich foods and histamine intolerance seem to frequently play a relevant role. The possible intersections between high-risk foods in these categories of patients, as well as the possible overlaps among IBS-like disorders during GFD, are described. In conclusion, it is advisable to undergo a careful clinical evaluation by a gastroenterologist and a nutritionist (in some cases, also a psychotherapist) before starting and during a GFD, because both benefits and risks are possible. It is also important to take into account IBS-like disorders that can be exacerbated by a GFD and that are still underestimated today. Full article
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