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The appropriate dietary management for a patient diagnosed with gluten sensitivity involves the avoidance of gluten-containing foods. Gluten sensitivity, also known as non-celiac gluten sensitivity, occurs when individuals experience adverse symptoms after consuming gluten, which is a protein found in wheat, barley, and rye.

Eliminating foods that contain gluten helps to alleviate symptoms such as abdominal pain, bloating, fatigue, and other gastrointestinal issues that these patients may experience. This dietary approach is crucial since even small amounts of gluten can trigger symptoms in sensitive individuals.

In contrast, increasing whole grain consumption, avoiding dairy products, or limiting refined sugars does not specifically address gluten sensitivity and may not provide the necessary symptom relief for these patients. Therefore, the focus on completely avoiding gluten-containing foods is paramount to managing the condition effectively.