Zuzana Havlíčeková, Renata Szépeová
Gluten content in the diet may trigger multiple diseases in genetically predisposed individuals, especially celiac disease and food allergies. In some cases, despite of clear association between consumption of gluten and symptomatology there is no evidence of allergic or autoimmune phenomena. This disorder is known as nonceliac gluten sensitivity (NCGS), mediated by mechanisms of non-specific immunity. The disease is accompanied with miscellaneous gastro-intestinal and/or extra-intestinal symptomatology. However, there is still open question if symptomatology development is associated with gluten alone and/or other components of cereals, mostly fermentable oligo-, di-, monosaccha-rides and polyols (FODMAPs). Theauthors analyze the current views on nonceliac gluten sensitivity – etiopathogenesis, clinical features and management.