This study investigates the response to different wheat genotypes in individuals with non-celiac wheat sensitivity (NCWS). NCWS is a condition where symptoms are triggered by wheat ingestion, but it is not due to celiac disease or wheat allergy. The study aims to determine if ancient wheat varieties are better tolerated than modern ones and to identify specific wheat components that may cause symptoms. Researchers will use wheat genotypes with varying characteristics, such as gluten strength and the presence of certain proteins, to assess their impact on NCWS.

Participants will undergo two main procedures: testing of wheat kernel proteins to evaluate inflammatory responses in blood and tissue cells, and clinical testing of two selected wheat genotypes. These genotypes, chosen based on prior laboratory studies, will be tested to see their effects on triggering NCWS symptoms. The study will involve detailed analysis of wheat proteins and their influence on health.

• Who can participate: Adults aged 18 and older who meet specific criteria, including negative tests for celiac disease and wheat allergy, and resolution of symptoms on an elimination diet, can participate. They must also have experienced symptom reappearance during a controlled wheat challenge.
• Study details: Participants will consume wheat genotypes to observe any symptom changes. The study involves controlled testing to see how different types of wheat affect NCWS. A placebo, an inactive substance that looks like the investigational medicine/vaccine but does not contain any medicine, may be used as a comparison.