Cereal products, especially wheat, have been one of the main carbohydrate sources in our Western diet for many years. However, the number of people who develop intolerances to wheat or related cereals such as barley, rye or spelt is growing. In addition to the cultivation of modern cereal varieties, a change in the preparation of food is also being discussed as a cause. The increasingly detailed description of symptoms in scientific journals leads to an early detection of gluten- or wheat-related diseases. Three forms of cereal intolerances can be distinguished: an immunologically mediated celiac disease, a wheat allergy (IgE and non-IgE mediated) and a relatively newly defined form of non-celiac/non-wheat allergy gluten sensitivity (NCGS), for which no suitable diagnostic and therapeutic criteria yet exist. The investigation of these intolerances, in particular the, as well as the determination of suitable diagnostic and therapeutic options are goals of our scientific work. In addition to the influence of different diets (low FODMAP diet or gluten-free diet), the influence of intestinal bacteria (microbiome) is also investigated.
Medicine 1