Consumers avoid wheat products because of real or perceived non-celiac wheat intolerance, which is also termed “gluten sensitivity”. Measures to restore wheat consumption are hampered by the lack of knowledge of etiological agents of non-celiac gluten intolerance. Fermentable oligosaccharides, disaccharides, monosaccharide and polyols (FODMAPs) were demonstrated to contribute to adverse reactions to wheat consumption in sensitive individuals; immune reactive proteins in wheat including amylase-trypsin inhibitors (ATI) and wheat germ agglutinins (WGA) were additionally suggested to contribute to intolerance of wheat in sensitive individuals.

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