Symptomatic efficacy of buckwheat products in Non-Celiac Gluten Sensitivity (NCGS)
Monica Dinu；Donatella Macchia；Giuditta Pagliai；Anna Maria Gori；Francesca Cesari；Rossella Marcucci；Francesco Sofi；Alessandro Casini
NCGS ； buckwheat ； diet ； symptoms severity ； inflammatory profile
Asia Pacific Journal of Clinical Nutrition
|Volume or Term/Year and Month of Publication||
26卷4期（2017 / 06 / 01）
630 - 636
Background and Objectives: Buckwheat (Fagopyrum esculentum) is a gluten-free grain with acclaimed beneficial effects on human health. Our aim was to assess the effect of buckwheat products on intestinal/extra-intestinal symptoms and biochemical parameters in patients with Non-Celiac Gluten Sensitivity (NCGS). Methods and Study Design: A randomized, crossover trial with two intervention phases was conducted on 19 NCGS patients over a 12 week-period. The participants were assigned to consume products made from buckwheat or to maintain their normal gluten-free diet for 6 weeks in a random order. Symptoms due to NCGS were evaluated using two questionnaires. Results: During the intervention period with buckwheat products, patients experienced a significant decrease in the severity of abdominal pain and bloating (p=0.03). In contrast, the control group showed a significant worsening trend for the majority of NCGS symptoms such as nausea, headache, joint/muscle pain, and attention disorders. The replacement diet with buckwheat products also resulted in a significant increase of serum magnesium (+4.7%) and a significant reduction in the circulating levels of some pro-inflammatory cytokines such as interferon gamma (-33.3%) and monocyte chemotactic protein-1 (-46.5%). Conclusion: The study supports the positive effects of buckwheat for NCGS patients, showing that this alternative cereal can contribute to the reduction of both negative gastro-intestinal and related symptoms, and nutritional deficiencies, and lead to an improvement in inflammatory profile.