ATIs, not gluten, may be behind non-coeliac sensitivity

Gluten may not be the only protein in wheat that can cause gut inflammation and discomfort, say German researchers.

According to the research presented at United European Gastroenterology Week 2016, amylase-trypsin inhibitors (ATIs) can also contribute to non-coeliac sensitivity - in which people test negative for coeliac disease but still suffer gastrointestinal pain, fatigue and other unpleasant symptoms after eating wheat products.