Dieterich W, et al. - Experts undertook a comparison of the effect of a low FODMAP (fermentable oligo-, di-, monosaccharides and polyols) vs a gluten-free diet (GFD) on clinical symptoms, psychological well-being, intestinal inflammation and integrity, and stool microbiota. the enrollment consisted of patients with non-celiac gluten sensitivity (NCGS) and healthy controls consumed a gluten-containing standard diet before starting a 2-week low FODMAP diet; after a 5 day transition period, subjects ingested a GFD for another 2 weeks. The low FODMAP diet and especially the GFD caused a notable improvement of clinical and psychological symptoms in NCGS. A multifactorial etiology of NCGS was suggested, as a result of functional effect caused by FODMAPs, combined with a mild gluten-triggered immune reaction, and a microbiota dysbalance.