Gluten intolerance, also known as gluten sensitivity or non-celiac gluten sensitivity, is a common condition where the body’s immune system has an adverse reaction to gluten, a protein found in wheat, rye, and barley. Gluten can also be found in numerous meals and beverages, such as pasta, cereal, and beer, as well as in supplements, vitamins, and medications. This condition can cause a range of symptoms, such as diarrhea, abdominal pain, and fatigue.

Gluten intolerance can be challenging to diagnose because the symptoms are similar to those of other digestive disorders. Celiac disease and gluten intolerance share many symptoms, but they are not the same disorder. The digestive system can become damaged as a result of the autoimmune disorder of celiac disease. Although a gluten intolerance can impair digestion, it won’t harm your stomach, intestine, or other internal systems permanently.

There is no cure for gluten intolerance, but it can be managed with the right treatment. Following a gluten-free diet usually helps people with gluten intolerance feel better.

What are the symptoms of gluten intolerance?

If you have a gluten intolerance, eating foods containing gluten may cause various symptoms. The symptoms of gluten intolerance can vary from person to person and may include:

1. Fatigue

2. Headaches

3. Digestive issues (such as bloating, gas, diarrhea, and constipation)

4. Skin rash (itchy, red, and blistering bumps)

5. Brain fog and concentration issues

6. Joint pain and stiffness

7. Mood disorders (such as anxiety and depression)

8. Nutritional deficiencies (such as calcium deficiency and vitamin D deficiency)

Many of these signs resemble celiac disease symptoms. The main distinction between symptoms of gluten intolerance and celiac disease is that the latter can permanently harm your small intestine and result in anemia and stunted development.

What are the causes of gluten intolerance?

The exact cause of gluten intolerance is unknown. However, research suggests that some factors may play a role. Some of the potential causes of gluten intolerance include:

1. Genetics: A person’s genetic makeup may play a role in their susceptibility to gluten intolerance.

2. Gut dysbiosis: An imbalance of bacteria in the gut may contribute to the development of gluten intolerance.

3. Leaky gut syndrome: This condition occurs when the lining of the small intestine becomes damaged, allowing harmful substances to enter the bloodstream, which can lead to gluten intolerance.

4. Autoimmune disorders: Some autoimmune disorders, such as type 1 diabetes and rheumatoid arthritis, are associated with gluten intolerance.

How is gluten intolerance diagnosed?

Diagnosing gluten intolerance can be challenging because the symptoms are similar to those of other digestive disorders. During your consultation, the doctor will review your medical history and ask about your symptoms. They may perform several tests that can help confirm a gluten intolerance diagnosis, such as blood or stool tests. The doctor may also suggest trying an “elimination diet”, which involves removing gluten from the diet for several weeks and then reintroducing it to see if symptoms reoccur.

How is gluten intolerance treated?

The gluten-free diet

The most effective treatment for gluten intolerance is a gluten-free diet, which involves avoiding foods that contain gluten.

Foods that contain gluten and need to be avoided if you are gluten intolerant include:

1. Wheat-based products: bread, pasta, cereal, and crackers.

2. Barley-based products: malt, beer, and some types of vinegar.

3. Rye-based products: bread, cereal, and crackers.

4. Other products: Some processed foods, sauces, and soups may contain gluten.

Foods that can be eaten if you are gluten intolerant include:

There are many gluten-free substitutes available that can make following a gluten-free diet easier. People with gluten intolerance can still enjoy a healthy and varied diet by choosing gluten-free alternatives. Some gluten-free options include:

1. Fruits and vegetables: All fresh and frozen fruits and vegetables are gluten-free.

2. Meat and fish: All fresh meat and fish are gluten-free.

3. Grains and flours: Gluten-free grains and flours include rice, corn, quinoa, and almond flour.

4. Dairy products: Most dairy products are gluten-free, including milk, cheese, and yogurt.

5. Gluten-free products: There are many gluten-free products available, including bread, pasta, and crackers.

In some cases, people with gluten intolerance may also need to avoid foods cross-contaminated with gluten, such as foods cooked in the same oil or on the same surfaces as gluten-containing foods.

A gluten-free diet is not always easy to follow, but it is essential for managing symptoms and living a healthy and fulfilling life. People with gluten intolerance should work with a dietitian to develop a balanced and nutritious gluten-free diet. The dietitian can also help you read food labels and identify hidden sources of gluten.

Medications

While a gluten-free diet is the most effective treatment for gluten intolerance, some medications can help manage symptoms. For example, over-the-counter antidiarrheal medications can help relieve diarrhea, and anti-inflammatory medications can reduce inflammation in the intestines.

It is important to talk to your doctor before taking any medications, as some medications can exacerbate symptoms or interact with other medications.