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. Author manuscript; available in PMC: 2020 Mar 1.
Published in final edited form as: Gastroenterol Clin North Am. 2018 Dec 13;48(1):165–182. doi: 10.1016/j.gtc.2018.09.012

Figure 3:

Figure 3:

Different components of wheat, such as gluten, fructans (as part of fermentable oligo-, di-, and mono-saccharides, and polyols, FODMAPs), amylase-trypsin inhibitors (ATIs), and other molecules may act as triggers of non-celiac wheat sensitivity (NCWS), including immune system modulation, intestinal barrier disruption, and symptom generation.