Definition:

• Gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), is a condition where individuals experience adverse reactions to gluten, a protein found in wheat, barley, rye, and other grains.

Gluten:

• Gluten is a protein found in many common foods and drinks, including pasta, cereal, and beer. It can also be present in non-food items such as vitamins, cosmetics, and certain medications.

Difference from Celiac disease:

• While both Celiac disease and gluten intolerance cause similar symptoms, they are different conditions. Celiac disease involves an autoimmune response to gluten, where the body attacks the gluten as if it were a harmful substance, causing inflammation and damage to the digestive tract. Celiac disease is associated with an abnormal gene and high levels of certain antibodies. Gluten intolerance, on the other hand, does not involve an abnormal gene or antibodies.

Difference from Gluten Allergy:

• Gluten intolerance is not the same as a gluten allergy. A food allergy, such as a Wheat Allergy, triggers an immune response that can cause symptoms like itching, vomiting, or shortness of breath. Gluten intolerance does not involve an allergic reaction.

Prevalence:

• Gluten intolerance affects about 6% of the U.S. population, making it more common than celiac disease, which affects about 1% of the population. It is more common in women and can develop at any age.

Symptoms:

• Symptoms can occur hours or days after consuming gluten and may include:
  • Abdominal pain
  • Anemia
  • Anxiety
  • Bloating or gas
  • Brain fog or trouble concentrating
  • Depression
  • Diarrhea or constipation
  • Fatigue
  • Headache
  • Joint pain
  • Nausea and vomiting
  • Skin rash
  • Many individuals with gluten intolerance also suffer from irritable bowel syndrome (IBS).

Causes:

• The exact causes are not well understood. Some research suggests sensitivity to a certain carbohydrate found in many foods, which is not absorbed properly and ferments in the gut, causing illness. Other research indicates that wheat may affect the lining of the digestive tract, allowing bacteria to enter the bloodstream and cause inflammation.

Diagnosis:

• Diagnosis involves a multi-step process:
  • Step 1: Consuming a diet with gluten for about six weeks while undergoing blood tests and skin tests to rule out wheat allergy or celiac disease.
  • Step 2: Excluding gluten from the diet for at least six weeks and keeping a record of symptoms.
  • Step 3: Gradually reintroducing gluten into the diet to see if symptoms return, confirming gluten intolerance.

Treatment:

• There is no cure for gluten intolerance. The primary treatment is following a gluten-free diet.
• Probiotics may be recommended to improve gut health and reduce symptoms like bloating and gas.
• Some research suggests certain enzymes may help digest gluten, but this treatment is still being studied.