You’ve no doubt seen more and more gluten-free products on grocery shelves lately. That’s due in part to a rising awareness of gluten-related health conditions. If you experience unpleasant symptoms after eating foods containing wheat, barley or rye, you might wonder, “Is gluten the culprit?”
Gluten, a protein found in wheat and other grains, causes a variety of digestive issues in an estimated 18 million Americans. The two most common conditions, gluten intolerance and celiac disease, have several distinct differences despite often being used interchangeably.
What is Gluten Intolerance?
Gluten intolerance, also known as gluten sensitivity, non-celiac gluten sensitivity or non-celiac wheat sensitivity, affects up to 6% of U.S. population. Unlike celiac disease, gluten intolerance is not genetic. It is a condition that causes your body to react poorly to gluten.
Although the exact cause isn’t fully understood, research suggests that people with gluten sensitivities can’t absorb certain carbohydrates correctly. When eaten, it can trigger digestive system issues.
Symptoms of Gluten Intolerance
The severity of symptoms can vary significantly from person to person. They typically occur shortly after eating foods containing gluten. While the effects don’t cause permanent damage, the discomfort may last anywhere from a few hours to a few days.
The most common symptoms include:
- Abdominal pain
- Bloating and gas
- Diarrhea
- Difficulty with bowel movements
- Heartburn
- Joint stiffness and pain
How to Diagnose Gluten Intolerance
There is no one test to diagnose gluten intolerance. Instead, your doctor will likely run a series of “rule-out” tests. These may include:
- Blood tests to rule out celiac disease.
- Skin tests, where your skin is scratched with a tiny needle containing wheat, to rule out a wheat allergy.
If the first two tests appear negative, your doctor may suggest an elimination diet. You will stop eating foods containing gluten for at least 30 days. Then, you’ll slowly reintroduce these foods and monitor your side effects.
How to Treat Gluten Intolerance
There’s no cure for gluten intolerance. With sensitivities ranging from mild discomfort to severe pain, treating your gluten tolerance may come down to simply removing gluten from your diet entirely.
What is Celiac Disease?
Although many of its symptoms target the gut, celiac disease is an autoimmune disorder that affects roughly 1% of the U.S. population. For people with this genetic disease, eating even a small amount of gluten activates an immune response.
Our immune system produces antibodies, or protective proteins, that bind to harmful substances and remove them from our body. For those with celiac disease, those antibodies recognize gluten as a foreign substance. This triggers an autoimmune reaction that causes the body to attack the small intestine, causing permanent damage.
What are the Symptoms of Celiac Disease?
Celiac disease can negatively impact your overall health, not just your GI tract. Untreated, its effects can interfere with your body’s ability to absorb important nutrients.
In addition to the symptoms of gluten intolerance listed above, you may also experience side effects, including:
- Anemia (low levels of healthy red blood cells)
- Anxiety and depression
- Cavities
- Dermatitis herpetiformis (Itchy, blistered skin rash)
- Fatigue
- Headaches
- Joint pain
- Low levels of vitamin D and vitamin B12
- Weakness or numbness in your arms and/or legs
- Weight loss
How to Diagnose Celiac Disease
Since celiac disease is genetic, doctors can easily test for it. First, they will draw a small sample of blood to see if your body is producing high levels of protective antibodies.
If your lab work is positive, your doctor may also order an endoscopy, or a test that uses a tiny camera to travel down your esophagus and into your intestinal tract. Your doctor will take a tiny bit of tissue from your intestine for further analysis.
How to Treat Celiac Disease
While there is no cure for celiac disease, you can significantly reduce your risk of developing symptoms by cutting out foods and supplements containing gluten from your diet. Remember to keep an eye on nutrition labels and stick to products clearly marked “gluten-free.”
Going Gluten-Free: A Word to the Wise
Grains that contain gluten often provide rich sources of vitamins and iron — essential components to our well-being. Gluten-free alternatives may not include these key nutrients.
You can maintain a balanced diet by adding the following vitamins and minerals to your daily regiment:
- Calcium
- Iron
- Magnesium
- Vitamin B12
- Vitamin D
- Zinc
Also, gluten-free products frequently contain higher amounts of refined carbohydrates, sugars and starches, which can disrupt our gut microbiome. To promote healthy digestion, try to include high-fiber foods, such as nuts, seeds and vegetables, into your diet.
Support You Can Count On
If you suspect gluten is affecting your health, contact one of our professionals for help. We’ll partner with you to navigate the challenges of gluten-related conditions so you can get back to living a happier, healthier life.
AdventHealth is here to answer your questions and provide exceptional whole-person care. Start your healing journey by scheduling an appointment with us today.
