Some people with symptoms of celiac disease who test negative for the autoimmune condition have been told they have nonceliac gluten sensitivity, a less severe form of the disease. Now gastroenterology researchers are looking at whether these patients actually have illnesses triggered by other proteins or carbohydrates in wheat and other grains. “I’m starting to feel more uncomfortable calling it nonceliac gluten sensitivity. I think it might be better to call it nonceliac wheat sensitivity,” said gastroenterologist Joseph Murray of Mayo Clinic in Rochester, Minn.
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