{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,2]],"date-time":"2026-08-02T15:16:45Z","timestamp":1785683805613,"version":"3.56.0"},"reference-count":87,"publisher":"Elsevier BV","issue":"4","license":[{"start":{"date-parts":[[2024,4,1]],"date-time":"2024-04-01T00:00:00Z","timestamp":1711929600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,4,1]],"date-time":"2024-04-01T00:00:00Z","timestamp":1711929600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,2,18]],"date-time":"2024-02-18T00:00:00Z","timestamp":1708214400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100020068","name":"TKI","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100020068","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["The American Journal of Clinical Nutrition"],"published-print":{"date-parts":[[2024,4]]},"DOI":"10.1016\/j.ajcnut.2024.02.008","type":"journal-article","created":{"date-parts":[[2024,2,18]],"date-time":"2024-02-18T01:00:21Z","timestamp":1708218021000},"page":"896-907","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":6,"title":["Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?"],"prefix":"10.1016","volume":"119","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5427-8038","authenticated-orcid":false,"given":"Marlijne CG","family":"de Graaf","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Emma","family":"Timmers","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Bonekamp","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gonny","family":"van Rooy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ben JM","family":"Witteman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter R","family":"Shewry","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alison","family":"Lovegrove","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antoine HP","family":"America","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luud JWJ","family":"Gilissen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniel","family":"Keszthelyi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fred JPH","family":"Brouns","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daisy M.A.E.","family":"Jonkers","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib1","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1002\/fes3.64","article-title":"The contribution of wheat to human diet and health","volume":"4","author":"Shewry","year":"2015","journal-title":"Food Energy Secur"},{"issue":"1","key":"10.1016\/j.ajcnut.2024.02.008_bib2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s11130-019-0713-6","article-title":"The future of bread in view of its contribution to nutrient intake as a starchy staple food","volume":"74","author":"Weegels","year":"2019","journal-title":"Plant Foods Hum. Nutr."},{"issue":"8","key":"10.1016\/j.ajcnut.2024.02.008_bib3","doi-asserted-by":"crossref","first-page":"914","DOI":"10.1017\/S000711451900031X","article-title":"Whole grain, bran and cereal fibre consumption and CVD: a systematic review","volume":"121","author":"Barrett","year":"2019","journal-title":"Br. J. Nutr."},{"issue":"12","key":"10.1016\/j.ajcnut.2024.02.008_bib4","doi-asserted-by":"crossref","first-page":"3756","DOI":"10.3390\/nu12123756","article-title":"Whole grains, refined grains, and cancer risk: a systematic review of meta-analyses of observational studies","volume":"12","author":"Gaesser","year":"2020","journal-title":"Nutrients"},{"issue":"6","key":"10.1016\/j.ajcnut.2024.02.008_bib5","doi-asserted-by":"crossref","first-page":"668","DOI":"10.1080\/09637486.2020.1715354","article-title":"Whole grain consumption and human health: an umbrella review of observational studies","volume":"71","author":"Tieri","year":"2020","journal-title":"Int. J. Food Sci. Nutr."},{"issue":"4","key":"10.1016\/j.ajcnut.2024.02.008_bib6","doi-asserted-by":"crossref","first-page":"1177","DOI":"10.1093\/advances\/nmaa178","article-title":"Effects of whole grain intake, compared with refined grain, on appetite and energy intake: a systematic review and meta-analysis","volume":"12","author":"Sanders","year":"2021","journal-title":"Adv. Nutr."},{"issue":"1","key":"10.1016\/j.ajcnut.2024.02.008_bib7","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1136\/gutjnl-2011-301346","article-title":"The Oslo definitions for coeliac disease and related terms","volume":"62","author":"Ludvigsson","year":"2013","journal-title":"Gut"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib8","doi-asserted-by":"crossref","first-page":"13","DOI":"10.2147\/JAA.S81550","article-title":"Wheat allergy: diagnosis and management","volume":"9","author":"Cianferoni","year":"2016","journal-title":"J.\u00a0Asthma Allergy."},{"issue":"6","key":"10.1016\/j.ajcnut.2024.02.008_bib9","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1016\/j.cgh.2017.06.037","article-title":"Global prevalence of celiac disease: systematic review and meta-analysis","volume":"16","author":"Singh","year":"2018","journal-title":"Clin. Gastroenterol. Hepatol."},{"issue":"6","key":"10.1016\/j.ajcnut.2024.02.008_bib10","doi-asserted-by":"crossref","first-page":"4966","DOI":"10.3390\/nu7064966","article-title":"Diagnosis of non-celiac gluten sensitivity (NCGS): the Salerno experts\u2019 criteria","volume":"7","author":"Catassi","year":"2015","journal-title":"Nutrients"},{"issue":"5","key":"10.1016\/j.ajcnut.2024.02.008_bib11","doi-asserted-by":"crossref","first-page":"1437","DOI":"10.1111\/1541-4337.12475","article-title":"Adverse reactions to wheat or wheat components","volume":"18","author":"Brouns","year":"2019","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib12","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1097\/MCO.0000000000000925","article-title":"Nonceliac gluten sensitivity","volume":"26","author":"Catassi","year":"2023","journal-title":"Curr. Opin. Clin. Nutr. Metab Care."},{"issue":"7","key":"10.1016\/j.ajcnut.2024.02.008_bib13","doi-asserted-by":"crossref","first-page":"771","DOI":"10.3390\/nu9070771","article-title":"Self-reported non-celiac wheat sensitivity in high school students: demographic and clinical characteristics","volume":"9","author":"Carroccio","year":"2017","journal-title":"Nutrients"},{"issue":"7","key":"10.1016\/j.ajcnut.2024.02.008_bib14","doi-asserted-by":"crossref","first-page":"1036","DOI":"10.1038\/s41395-018-0095-7","article-title":"Wheat intolerance and chronic gastrointestinal symptoms in an Australian population-based study: association between wheat sensitivity, celiac disease and functional gastrointestinal disorders","volume":"113","author":"Potter","year":"2018","journal-title":"Am. J. Gastroenterol."},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib15","doi-asserted-by":"crossref","first-page":"126","DOI":"10.5694\/mja2.50458","article-title":"Incidence and prevalence of self-reported non-coeliac wheat sensitivity and gluten avoidance in Australia","volume":"212","author":"Potter","year":"2020","journal-title":"Med. J. Aust."},{"issue":"23","key":"10.1016\/j.ajcnut.2024.02.008_bib16","doi-asserted-by":"crossref","first-page":"7089","DOI":"10.3748\/wjg.v21.i23.7089","article-title":"Food allergy in irritable bowel syndrome: the case of non-celiac wheat sensitivity","volume":"21","author":"Mansueto","year":"2015","journal-title":"World J. Gastroenterol."},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib17","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/j.bpg.2015.04.002","article-title":"Non-celiac wheat sensitivity: differential diagnosis, triggers and implications","volume":"29","author":"Schuppan","year":"2015","journal-title":"Best. Pract. Res. Clin. Gastroenterol."},{"issue":"1","key":"10.1016\/j.ajcnut.2024.02.008_bib18","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1136\/gutjnl-2015-309757","article-title":"Sensitivity to wheat, gluten and FODMAPs in IBS: facts or fiction?","volume":"65","author":"De Giorgio","year":"2016","journal-title":"Gut"},{"issue":"11","key":"10.1016\/j.ajcnut.2024.02.008_bib19","doi-asserted-by":"crossref","first-page":"714","DOI":"10.3390\/nu8110714","article-title":"Prevalence and characterization of self-reported gluten sensitivity in The Netherlands","volume":"8","author":"van Gils","year":"2016","journal-title":"Nutrients"},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib20","doi-asserted-by":"crossref","first-page":"508","DOI":"10.1038\/ajg.2010.487","article-title":"Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial","volume":"106","author":"Biesiekierski","year":"2011","journal-title":"Am. J. Gastroenterol."},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib21","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1053\/j.gastro.2013.04.051","article-title":"No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates","volume":"145","author":"Biesiekierski","year":"2013","journal-title":"Gastroenterology"},{"issue":"10","key":"10.1016\/j.ajcnut.2024.02.008_bib22","doi-asserted-by":"crossref","first-page":"1104","DOI":"10.1111\/apt.12730","article-title":"Randomised clinical trial: gluten may cause depression in subjects with non-coeliac gluten sensitivity \u2013 an exploratory clinical study","volume":"39","author":"Peters","year":"2014","journal-title":"Aliment. Pharmacol. Ther."},{"issue":"9","key":"10.1016\/j.ajcnut.2024.02.008_bib23","doi-asserted-by":"crossref","first-page":"1604","DOI":"10.1016\/j.cgh.2015.01.029","article-title":"Small amounts of gluten in subjects with suspected nonceliac gluten sensitivity: a randomized, double-blind, placebo-controlled, cross-over trial","volume":"13","author":"Di Sabatino","year":"2015","journal-title":"Clin. Gastroenterol. Hepatol."},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib24","doi-asserted-by":"crossref","first-page":"84","DOI":"10.3390\/nu8020084","article-title":"Evidence for the presence of non-celiac gluten sensitivity in patients with functional gastrointestinal symptoms: results from a multicenter randomized double-blind placebo-controlled gluten challenge","volume":"8","author":"Elli","year":"2016","journal-title":"Nutrients"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib25","doi-asserted-by":"crossref","DOI":"10.1111\/nmo.13332","article-title":"The effect of a controlled gluten challenge in a group of patients with suspected non-coeliac gluten sensitivity: a randomized, double-blind placebo-controlled challenge","author":"Dale","year":"2018","journal-title":"Neurogastroenterol. Motil."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib26","doi-asserted-by":"crossref","DOI":"10.1016\/j.nut.2020.110944","article-title":"Symptoms of gluten ingestion in patients with non-celiac gluten sensitivity: a randomized clinical trial","volume":"81","author":"Moleski","year":"2021","journal-title":"Nutrition"},{"issue":"9","key":"10.1016\/j.ajcnut.2024.02.008_bib27","doi-asserted-by":"crossref","first-page":"1318","DOI":"10.1111\/apt.17239","article-title":"Randomised controlled trial: effects of gluten-free diet on symptoms and the gut microenvironment in irritable bowel syndrome","volume":"56","author":"Algera","year":"2022","journal-title":"Aliment. Pharmacol. Ther."},{"issue":"9","key":"10.1016\/j.ajcnut.2024.02.008_bib28","doi-asserted-by":"crossref","first-page":"1116","DOI":"10.1111\/apt.16914","article-title":"The effect of gluten in adolescents and young adults with gastrointestinal symptoms: a blinded randomised cross-over trial","volume":"55","author":"Crawley","year":"2022","journal-title":"Aliment. Pharmacol. Ther."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib29","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2021.667370","article-title":"Wheat ATIs: characteristics and role in human disease","volume":"8","author":"Geisslitz","year":"2021","journal-title":"Front Nutr"},{"issue":"13","key":"10.1016\/j.ajcnut.2024.02.008_bib30","doi-asserted-by":"crossref","first-page":"2395","DOI":"10.1084\/jem.20102660","article-title":"Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4","volume":"209","author":"Junker","year":"2012","journal-title":"J.\u00a0Exp. Med."},{"issue":"1","key":"10.1016\/j.ajcnut.2024.02.008_bib31","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-017-13709-1","article-title":"Interfering with the high-affinity interaction between wheat amylase trypsin inhibitor CM3 and toll-like receptor 4: in silico and biosensor-based studies","volume":"7","author":"Cuccioloni","year":"2017","journal-title":"Sci. Rep."},{"issue":"8","key":"10.1016\/j.ajcnut.2024.02.008_bib32","doi-asserted-by":"crossref","first-page":"2266","DOI":"10.1053\/j.gastro.2019.02.028","article-title":"Lactobacilli degrade wheat amylase trypsin inhibitors to reduce intestinal dysfunction induced by immunogenic wheat proteins","volume":"156","author":"Caminero","year":"2019","journal-title":"Gastroenterology"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib33","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1053\/j.gastro.2020.03.064","article-title":"Wheat consumption aggravates colitis in mice via amylase trypsin inhibitor-mediated dysbiosis","volume":"159","author":"Pickert","year":"2020","journal-title":"Gastroenterology"},{"issue":"7","key":"10.1016\/j.ajcnut.2024.02.008_bib34","doi-asserted-by":"crossref","first-page":"943","DOI":"10.3390\/foods9070943","article-title":"Sourdough fermentation degrades wheat alpha-amylase\/trypsin inhibitor (ATI) and reduces pro-inflammatory activity","volume":"9","author":"Huang","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib35","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110386","article-title":"Triticum monococcum amylase trypsin inhibitors possess a reduced potential to elicit innate immune response in celiac patients compared to Triticum aestivum","volume":"145","author":"Iacomino","year":"2021","journal-title":"Food Res. Int."},{"issue":"5","key":"10.1016\/j.ajcnut.2024.02.008_bib36","doi-asserted-by":"crossref","first-page":"657","DOI":"10.1038\/ajg.2012.49","article-title":"Food choice as a key management strategy for functional gastrointestinal symptoms","volume":"107","author":"Gibson","year":"2012","journal-title":"Am. J. Gastroenterol."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib37","first-page":"131","article-title":"Efficacy of the low FODMAP diet for treating irritable bowel syndrome: the evidence to date","volume":"9","author":"Nanayakkara","year":"2016","journal-title":"Clin. Exp. Gastroenterol."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib38","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.jff.2016.05.019","article-title":"Wheat and the irritable bowel syndrome \u2013 FODMAP levels of modern and ancient species and their retention during bread making","volume":"25","author":"Ziegler","year":"2016","journal-title":"J.\u00a0Funct. Foods."},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib39","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1007\/s00217-020-03633-6","article-title":"Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents","volume":"247","author":"Schmidt","year":"2021","journal-title":"Eur. Food Res. Technol."},{"issue":"14","key":"10.1016\/j.ajcnut.2024.02.008_bib40","doi-asserted-by":"crossref","first-page":"2800","DOI":"10.3390\/nu14142800","article-title":"No difference in tolerance between wheat and spelt bread in patients with suspected non-celiac wheat sensitivity","volume":"14","author":"Zimmermann","year":"2022","journal-title":"Nutrients"},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib41","doi-asserted-by":"crossref","first-page":"426","DOI":"10.1093\/jhered\/esr152","article-title":"The origin of spelt and free-threshing hexaploid wheat","volume":"103","author":"Dvorak","year":"2012","journal-title":"J.\u00a0Hered."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib42","series-title":"Biotechnological Strategies for the Treatment of Gluten Intolerance","first-page":"97","article-title":"Chapter 6 - Gluten quantity and quality in wheat and in wheat-derived products","author":"Gilissen","year":"2021"},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib43","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1111\/nbu.12551","article-title":"Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?","volume":"47","author":"Brouns","year":"2022","journal-title":"Nutr. Bull."},{"issue":"9","key":"10.1016\/j.ajcnut.2024.02.008_bib44","doi-asserted-by":"crossref","first-page":"409","DOI":"10.3390\/foods8090409","article-title":"Comparative study on gluten protein composition of ancient (Einkorn, Emmer and Spelt) and modern wheat species (Durum and Common Wheat)","volume":"8","author":"Geisslitz","year":"2019","journal-title":"Foods"},{"issue":"6","key":"10.1016\/j.ajcnut.2024.02.008_bib45","doi-asserted-by":"crossref","first-page":"1043","DOI":"10.1016\/j.clnu.2013.02.003","article-title":"Evaluation of the safety of ancient strains of wheat in coeliac disease reveals heterogeneous small intestinal T cell responses suggestive of coeliac toxicity","volume":"32","author":"\u0160uligoj","year":"2013","journal-title":"Clin. Nutr."},{"issue":"9","key":"10.1016\/j.ajcnut.2024.02.008_bib46","doi-asserted-by":"crossref","first-page":"1173","DOI":"10.3390\/foods9091173","article-title":"Ancestral wheat types release fewer celiac disease related T cell epitopes than common wheat upon ex vivo human gastrointestinal digestion","volume":"9","author":"Asledottir","year":"2020","journal-title":"Foods"},{"issue":"11","key":"10.1016\/j.ajcnut.2024.02.008_bib47","doi-asserted-by":"crossref","first-page":"1992","DOI":"10.1017\/S000711451400018X","article-title":"Effect of Triticum turgidum subsp. turanicum wheat on irritable bowel syndrome: a double-blinded randomised dietary intervention trial","volume":"111","author":"Sofi","year":"2014","journal-title":"Br. J. Nutr."},{"issue":"7","key":"10.1016\/j.ajcnut.2024.02.008_bib48","doi-asserted-by":"crossref","first-page":"96","DOI":"10.3390\/foods7070096","article-title":"Use of sourdough in low FODMAP baking","volume":"7","author":"Loponen","year":"2018","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.ajcnut.2024.02.008_bib49","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.advnut.2022.10.003","article-title":"Nutritional benefits of sourdoughs: a systematic review","volume":"14","author":"Ribet","year":"2023","journal-title":"Adv. Nutr."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib50","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2023.1230043","article-title":"Does sourdough bread provide clinically relevant health benefits?","volume":"10","author":"D\u2019Amico","year":"2023","journal-title":"Front. Nutr."},{"issue":"11","key":"10.1016\/j.ajcnut.2024.02.008_bib51","doi-asserted-by":"crossref","DOI":"10.3390\/nu9111215","article-title":"Pilot study: comparison of sourdough wheat bread and yeast-fermented wheat bread in individuals with wheat sensitivity and irritable bowel syndrome","volume":"9","author":"Laatikainen","year":"2017","journal-title":"Nutrients"},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib52","first-page":"e088","article-title":"Validation of digital visual analog scale pain scoring with a traditional paper-based visual analog scale in adults","volume":"2","author":"Delgado","year":"2018","journal-title":"J.\u00a0Am. Acad. Orthop. Surg. Glob. Res. Rev."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib53","series-title":"Bowel disorders","author":"Mearin","year":"2016"},{"issue":"6","key":"10.1016\/j.ajcnut.2024.02.008_bib54","doi-asserted-by":"crossref","first-page":"1380","DOI":"10.1053\/j.gastro.2016.02.011","article-title":"Gastroduodenal disorders","volume":"150","author":"Stanghellini","year":"2016","journal-title":"Gastroenterology"},{"issue":"10","key":"10.1016\/j.ajcnut.2024.02.008_bib55","doi-asserted-by":"crossref","first-page":"1092","DOI":"10.1001\/archinte.166.10.1092","article-title":"A\u00a0brief measure for assessing generalized anxiety disorder: the GAD-7","volume":"166","author":"Spitzer","year":"2006","journal-title":"Arch. Intern. Med."},{"issue":"5","key":"10.1016\/j.ajcnut.2024.02.008_bib56","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1016\/j.genhosppsych.2007.06.005","article-title":"Validity of the Hospital Anxiety and Depression Scale and Patient Health Questionnaire-9 to screen for depression in patients with coronary artery disease","volume":"29","author":"Stafford","year":"2007","journal-title":"Gen. Hosp. Psychiatry."},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib57","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1097\/00006842-200203000-00008","article-title":"The PHQ-15: validity of a new measure for evaluating the severity of somatic symptoms","volume":"64","author":"Kroenke","year":"2002","journal-title":"Psychosom. Med."},{"issue":"6722","key":"10.1016\/j.ajcnut.2024.02.008_bib58","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1136\/bmj.300.6722.439","article-title":"Detection of pseudodiarrhoea by simple clinical assessment of intestinal transit rate","volume":"300","author":"O\u2019Donnell","year":"1990","journal-title":"BMJ"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib59","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131710","article-title":"Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt\u00a0and using yeast and sourdough processes","volume":"374","author":"Shewry","year":"2022","journal-title":"Food Chem"},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib60","doi-asserted-by":"crossref","first-page":"P110","DOI":"10.1016\/S2468-1253(23)00317-5","article-title":"The effect of expectancy versus actual gluten intake on gastrointestinal and extra-intestinal symptoms in non-coeliac gluten sensitivity: a randomised, double-blind, placebo-controlled, international, multicentre study","volume":"9","author":"de Graaf","year":"2024","journal-title":"Lancet Gastroenterol. Hepatol."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib61","article-title":"Centraal Bureau voor de Statistiek","year":"2023","journal-title":"Opleidingsniveau"},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib62","doi-asserted-by":"crossref","first-page":"319","DOI":"10.14309\/ajg.0000000000001565","article-title":"Plasma IL-2 and symptoms response after acute gluten exposure in subjects with celiac disease or nonceliac gluten sensitivity","volume":"117","author":"Cartee","year":"2022","journal-title":"Am. J. Gastroenterol."},{"issue":"10","key":"10.1016\/j.ajcnut.2024.02.008_bib63","doi-asserted-by":"crossref","first-page":"849","DOI":"10.1097\/MCG.0000000000000515","article-title":"Intestinal, systemic, and oral gluten-related alterations in patients with nonceliac gluten sensitivity","volume":"50","author":"Picarelli","year":"2016","journal-title":"J.\u00a0Clin. Gastroenterol."},{"issue":"4","key":"10.1016\/j.ajcnut.2024.02.008_bib64","doi-asserted-by":"crossref","first-page":"1260","DOI":"10.3390\/nu13041260","article-title":"Non-celiac gluten\/wheat sensitivity: clinical characteristics and microbiota and mycobiota composition by response to the gluten challenge test","volume":"13","author":"Ponzo","year":"2021","journal-title":"Nutrients"},{"issue":"1","key":"10.1016\/j.ajcnut.2024.02.008_bib65","doi-asserted-by":"crossref","first-page":"136","DOI":"10.3390\/nu11010136","article-title":"Exposure to different amounts of dietary gluten in patients with non-celiac gluten sensitivity (NCGS): an exploratory study","volume":"11","author":"Roncoroni","year":"2019","journal-title":"Nutrients"},{"issue":"8","key":"10.1016\/j.ajcnut.2024.02.008_bib66","doi-asserted-by":"crossref","first-page":"968","DOI":"10.1111\/apt.13372","article-title":"Randomised clinical study: gluten challenge induces symptom recurrence in only a minority of patients who meet clinical criteria for non-coeliac gluten sensitivity","volume":"42","author":"Zanini","year":"2015","journal-title":"Aliment. Pharmacol. Ther."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib67","doi-asserted-by":"crossref","DOI":"10.1002\/mnfr.201901275","article-title":"Effect of gluten ingestion and FODMAP restriction on intestinal epithelial integrity in patients with irritable bowel syndrome and self-reported non-coeliac gluten sensitivity","author":"Ajamian","year":"2021","journal-title":"Mol. Nutr. Food Res."},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib68","doi-asserted-by":"crossref","first-page":"705","DOI":"10.3390\/nu12030705","article-title":"Evaluation of non-celiac gluten sensitivity in patients with previous diagnosis of irritable bowel syndrome: a randomized double-blind placebo-controlled crossover trial","volume":"12","author":"Barone","year":"2020","journal-title":"Nutrients"},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib69","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1016\/j.clnu.2018.03.017","article-title":"Influence of low FODMAP and gluten-free diets on disease activity and intestinal microbiota in patients with non-celiac gluten sensitivity","volume":"38","author":"Dieterich","year":"2019","journal-title":"Clin. Nutr."},{"issue":"5","key":"10.1016\/j.ajcnut.2024.02.008_bib70","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1111\/apt.13726","article-title":"Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome","volume":"44","author":"Laatikainen","year":"2016","journal-title":"Aliment. Pharmacol. Ther."},{"issue":"2","key":"10.1016\/j.ajcnut.2024.02.008_bib71","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1093\/ajcn\/nqab337","article-title":"Fermentable oligo-, di-, monosaccharides, and polyols (FODMAPs), but not gluten, elicit modest symptoms of irritable bowel syndrome: a double-blind, placebo-controlled, randomized three-way crossover trial","volume":"115","author":"Nordin","year":"2022","journal-title":"Am. J. Clin. Nutr."},{"issue":"8","key":"10.1016\/j.ajcnut.2024.02.008_bib72","doi-asserted-by":"crossref","first-page":"1544","DOI":"10.3390\/nu14081544","article-title":"A\u00a0comparison of the low-FODMAPs diet and a tritordeum-based diet on the gastrointestinal symptom profile of patients suffering from irritable bowel syndrome-diarrhea variant (IBS-D): a randomized controlled trial","volume":"14","author":"Russo","year":"2022","journal-title":"Nutrients"},{"issue":"3","key":"10.1016\/j.ajcnut.2024.02.008_bib73","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1053\/j.gastro.2017.10.040","article-title":"Fructan, rather than gluten, induces symptoms in patients with self-reported non-celiac gluten sensitivity","volume":"154","author":"Skodje","year":"2018","journal-title":"Gastroenterology"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib74","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1016\/j.clnesp.2019.02.012","article-title":"Dietary and symptom assessment in adults with self-reported non-coeliac gluten sensitivity","volume":"31","author":"Skodje","year":"2019","journal-title":"Clin. Nutr. ESPEN."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib75","doi-asserted-by":"crossref","DOI":"10.3389\/fnut.2022.797192","article-title":"Managing symptom profile of IBS-D patients with tritordeum-based foods: results from a pilot study","volume":"9","author":"Russo","year":"2022","journal-title":"Front. Nutr."},{"issue":"6","key":"10.1016\/j.ajcnut.2024.02.008_bib76","doi-asserted-by":"crossref","first-page":"1971","DOI":"10.3390\/nu13061971","article-title":"Frequency and clinical aspects of neurological and psychiatric symptoms in patients with non-celiac wheat sensitivity","volume":"13","author":"Carroccio","year":"2021","journal-title":"Nutrients"},{"issue":"4","key":"10.1016\/j.ajcnut.2024.02.008_bib77","first-page":"630","article-title":"Symptomatic efficacy of buckwheat products in Non-Celiac Gluten Sensitivity (NCGS), Asia Pac","volume":"26","author":"Dinu","year":"2017","journal-title":"J.\u00a0Clin. Nutr."},{"issue":"8","key":"10.1016\/j.ajcnut.2024.02.008_bib78","doi-asserted-by":"crossref","first-page":"3508","DOI":"10.1002\/jsfa.10982","article-title":"Tritordeum breads are well tolerated with preference over gluten-free breads in non-celiac wheat-sensitive patients and its consumption induce changes in gut bacteria","volume":"101","author":"S\u00e1nchez-Le\u00f3n","year":"2021","journal-title":"J.\u00a0Sci. Food Agric."},{"key":"10.1016\/j.ajcnut.2024.02.008_bib79","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1186\/s40795-019-0278-7","article-title":"Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation","volume":"5","author":"Laatikainen","year":"2019","journal-title":"BMC Nutr"},{"issue":"12","key":"10.1016\/j.ajcnut.2024.02.008_bib80","doi-asserted-by":"crossref","first-page":"1873","DOI":"10.3390\/nu10121873","article-title":"New protocol for production of reduced-gluten wheat bread and pasta and clinical effect in patients with irritable bowel syndrome: a randomised, double-blind, cross-over study","volume":"10","author":"Calasso","year":"2018","journal-title":"Nutrients"},{"issue":"12","key":"10.1016\/j.ajcnut.2024.02.008_bib81","doi-asserted-by":"crossref","first-page":"1964","DOI":"10.3390\/nu10121964","article-title":"The dietary intervention of transgenic low-gliadin wheat bread in patients with non-celiac gluten sensitivity (NCGS) showed no differences with gluten free diet (GFD) but provides better gut microbiota profile","volume":"10","author":"Haro","year":"2018","journal-title":"Nutrients"},{"issue":"5","key":"10.1016\/j.ajcnut.2024.02.008_bib82","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1017\/S0007114517003749","article-title":"A\u00a0randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet","volume":"119","author":"Rees","year":"2018","journal-title":"Br. J. Nutr."},{"issue":"46","key":"10.1016\/j.ajcnut.2024.02.008_bib83","doi-asserted-by":"crossref","first-page":"12395","DOI":"10.1021\/acs.jafc.8b04411","article-title":"Targeted LC-MS\/MS reveals similar contents of alpha-amylase\/trypsin-inhibitors as putative triggers of nonceliac gluten sensitivity in all wheat species except einkorn","volume":"66","author":"Geisslitz","year":"2018","journal-title":"J.\u00a0Agric. Food Chem."},{"issue":"4","key":"10.1016\/j.ajcnut.2024.02.008_bib84","doi-asserted-by":"crossref","first-page":"843","DOI":"10.3390\/foods12040843","article-title":"Comparative compositions of grain of bread wheat, emmer and spelt grown with different levels of nitrogen fertilisation","volume":"12","author":"Lovegrove","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib85","series-title":"The diet of the Dutch \u2013 results of the Dutch National Food Consumption Survey 2019-2021 on food consumption and evaluation with dietary guidelines","author":"van Rossum","year":"2023"},{"key":"10.1016\/j.ajcnut.2024.02.008_bib86","series-title":"Richtlijnen Schijf van Vijf. Den Haag","author":"Brink","year":"2020"},{"issue":"9135","key":"10.1016\/j.ajcnut.2024.02.008_bib87","doi-asserted-by":"crossref","first-page":"1187","DOI":"10.1016\/S0140-6736(98)02146-1","article-title":"Abnormal colonic fermentation in irritable bowel syndrome","volume":"352","author":"King","year":"1998","journal-title":"Lancet"}],"container-title":["The American Journal of Clinical Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0002916524001254?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0002916524001254?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,10,14]],"date-time":"2024-10-14T08:19:17Z","timestamp":1728893957000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0002916524001254"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,4]]},"references-count":87,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2024,4]]}},"alternative-id":["S0002916524001254"],"URL":"https:\/\/doi.org\/10.1016\/j.ajcnut.2024.02.008","relation":{},"ISSN":["0002-9165"],"issn-type":[{"value":"0002-9165","type":"print"}],"subject":[],"published":{"date-parts":[[2024,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?","name":"articletitle","label":"Article Title"},{"value":"The American Journal of Clinical Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ajcnut.2024.02.008","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Inc. on behalf of American Society for Nutrition.","name":"copyright","label":"Copyright"}]}}