Gluten intolerance

gluten intolerance

Gluten intolerance

Gluten is a protein found primarily in wheat, barley and rye. If a person has a gluten intolerance, this protein can cause digestive problems such as gassiness, abdominal pain or diarrhea.

Gluten intolerance is sometimes confused with Celiac disease, or thought of as a food allergy . While avoiding particular foods is a treatment strategy for all three, these are not the same conditions.

Food intolerances such as gluten involve the digestive system. With a food allergy, the immune system overreacts to a particular food causing symptoms that are potentially serious or even live threatening. Celiac disease is an inherited autoimmune disorder that can damage the small intestine.

Symptoms

Gluten intolerance is a fairly common problem. It is characterized by adverse reactions to gluten, a protein found in wheat, barley and rye. Celiac disease is the most severe form of gluten intolerance. It is an autoimmune disease that affects about 1% of the population and may lead to damage in the digestive system. However, 0.5–13% of people may also have non-celiac gluten sensitivity, a milder form of gluten intolerance that can still cause problems.

Both forms of gluten intolerance can cause widespread symptoms, many of which have nothing to do with digestion. Here are main signs and symptoms of gluten intolerance.

1- Bloating

Bloating is when you feel as if your belly is swollen or full of gas after you’ve eaten. This can make you feel miserable. Although bloating is very common and can have many explanations, it may also be a sign of gluten intolerance. In fact, feeling bloated is one of the most common complaints of people who are sensitive or intolerant to gluten. One study showed that 87% of people who had suspected non-celiac gluten sensitivity experienced bloating.

2- Diarrhea, Constipation and Smelly Feces

Gluten sensitivity may damages the gut lining and leads to poor nutrient absorption, resulting in significant digestive discomfort and frequent diarrhea or constipation. However, gluten may also cause digestive symptoms in some people who don’t have celiac disease. More than 50% of gluten-sensitive individuals regularly experience diarrhea, while about 25% experience constipation.

Furthermore, individuals with celiac disease may experience pale and foul-smelling feces due to poor nutrient absorption. Frequent diarrhea can cause some major health concerns, such as loss of electrolytes, dehydration and fatigue.

3- Abdominal Pain

Abdominal pain is very common and can have numerous explanations.However, it is also the single most common symptom of an intolerance to gluten.

Up to 83% of those with gluten intolerance experience abdominal pain and discomfort after eating gluten.

4- Headaches

Many people experience headaches or migraines once in a while. Migraines are a common condition, with 10–12% of the Western population experiencing them regularly. Interestingly, studies have shown that gluten-intolerant individuals may be more prone to migraines than others.

If you have regular headaches or migraines without any apparent cause, you could be sensitive to gluten.

5- Feeling Tired

Feeling tired is very common and usually not linked to any disease. However, if you constantly feel very tired, then you should explore the possibility of an underlying cause.

Gluten-intolerant individuals are very prone to fatigue and tiredness, especially after eating foods that contain gluten. Studies have shown that 60–82% of gluten-intolerant individuals commonly experience tiredness and fatigue. Furthermore, gluten intolerance can also cause iron-deficiency anemia, which in turn will cause more tiredness and lack of energy.

6- Skin Problems

Gluten intolerance can also affect your skin. A blistering skin condition called dermatitis herpetiformis is the skin manifestation of celiac disease. Everyone who has the disease is sensitive to gluten, but less than 10% of patients experience digestive symptoms that indicate celiac disease.

Furthermore, several other skin diseases have shown improvement while on a gluten-free diet. These include:

Psoriasis: An inflammatory disease of the skin characterized by scaling and reddening of the skin.
Alopecia areata: An autoimmune disease that appears as non-scarring hair loss.
Chronic urticaria: A skin condition characterized by recurrent, itchy, pink or red lesions with pale centers.

7- Depression

People with digestive issues seem to be more prone to both anxiety and depression, compared to healthy individuals. This is especially common among people who have celiac disease.

There are a few theories about how gluten intolerance can drive depression. These include:

Abnormal serotonin levels.
Gluten exorphins.
Changes in the gut microbiota.

8- Unexplained Weight Loss

Unexpected weight loss may be a sign of celiac disease, especially if coupled with other digestive symptoms.

9- Iron-Deficiency Anemia

In celiac disease, nutrient absorption in the small intestine is impaired, resulting in a reduced amount of iron being absorbed from food.

Iron deficiency anemia may be among the first symptoms of celiac disease that your doctor notices. Recent studies suggest that iron deficiency may be significant in both children and adults with celiac disease.

10- Anxiety

Individuals with gluten intolerance seem to be more prone to anxiety and panic disorders than healthy individuals.
Additionally, a study showed that up to 40% of individuals with self-reported gluten sensitivity stated that they regularly experienced anxiety.

Diagnosis

Diagnosing gluten intolerance can be challenging, as there are no specific tests available. It often involves a process of exclusion, where other conditions such as celiac disease and wheat allergy are ruled out. If symptoms improve on a gluten-free diet and return when gluten is reintroduced, it suggests gluten intolerance.

causes

The causes of gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), are not fully understood, but several factors may contribute to its development:

Genetics: Like celiac disease, there may be a genetic component to gluten intolerance. Individuals with a family history of gluten-related disorders may be at higher risk of developing gluten intolerance.
Leaky Gut Syndrome: Some researchers theorize that gluten intolerance may be linked to increased intestinal permeability, commonly known as leaky gut syndrome. This condition allows larger molecules, including gluten proteins, to pass through the intestinal barrier and trigger an immune response.
Immune System Response: Although gluten intolerance does not involve an autoimmune response like celiac disease, the immune system may still play a role in triggering symptoms. Certain components of gluten may interact with the immune system, leading to inflammation and gastrointestinal symptoms in susceptible individuals.
Changes in Wheat Processing: Modern wheat varieties and processing methods have changed over time, leading to speculation that these changes may contribute to the rise in gluten-related disorders, including gluten intolerance. Some individuals may have difficulty digesting certain components of modern wheat.
FODMAPs: Fermentable Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) are short-chain carbohydrates found in many foods, including wheat and other grains. Some individuals with gluten intolerance may actually be sensitive to FODMAPs rather than gluten itself. High-FODMAP foods can trigger digestive symptoms in susceptible individuals.
Microbiota Imbalance: Imbalances in the gut microbiota, or dysbiosis, have been implicated in various digestive disorders, including gluten intolerance. Changes in the composition and diversity of gut bacteria may affect how the body processes gluten and other dietary components.
Environmental Factors: Environmental factors such as stress, infections, and antibiotic use may influence the development or exacerbation of gluten intolerance. These factors can impact gut health and immune function, potentially contributing to the onset or severity of symptoms.

It’s important to note that while these factors may contribute to gluten intolerance, more research is needed to fully understand the underlying mechanisms. Additionally, gluten intolerance is a complex condition with individual variations, and what triggers symptoms in one person may not affect another in the same way. If you suspect you have gluten intolerance, it’s essential to consult with a healthcare professional for proper evaluation and diagnosis.

treatments

The primary treatment for gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), involves adopting a strict gluten-free diet. Here are the key components of the treatment plan for gluten intolerance:

Elimination of Gluten: Remove all sources of gluten from your diet, including wheat, barley, rye, and some oats. This involves avoiding foods such as bread, pasta, cereal, baked goods, beer, and many processed foods that contain gluten as an ingredient.
Read Food Labels: Become proficient at reading food labels to identify hidden sources of gluten in packaged foods. Look for ingredients such as wheat flour, barley malt, rye, and maltodextrin, as well as any gluten-containing grains or derivatives.
Choose Gluten-Free Alternatives: Incorporate gluten-free alternatives into your diet, such as gluten-free grains (e.g., rice, quinoa, corn, millet), gluten-free flours (e.g., almond flour, coconut flour, chickpea flour), and gluten-free bread, pasta, and baked goods made from alternative flours.
Cooking and Meal Preparation: Learn to cook and prepare meals using gluten-free ingredients and cooking methods. Experiment with new recipes and cooking techniques to create flavorful and satisfying meals without gluten.
Avoid Cross-Contamination: Take precautions to prevent cross-contamination with gluten when preparing and serving food. Use separate cooking utensils, cutting boards, and kitchen equipment for gluten-free foods, and be cautious when dining out to ensure that gluten-free options are prepared safely.
Nutritional Considerations: Ensure that your gluten-free diet provides adequate nutrition by including a variety of nutrient-rich foods such as fruits, vegetables, lean proteins, dairy or dairy alternatives, and gluten-free grains. Consider consulting with a registered dietitian or nutritionist for personalized dietary guidance.
Monitor Symptoms: Keep track of your symptoms and how they correlate with your diet. If you experience symptoms after consuming certain foods, identify potential triggers and avoid them in the future. Keeping a food diary can be helpful for identifying patterns and making informed dietary choices.
Consider Supplements: Some individuals with gluten intolerance may benefit from certain supplements to address nutritional deficiencies or support digestive health. Consult with a healthcare professional to determine if supplements such as vitamin B12, vitamin D, iron, or probiotics are appropriate for your individual needs.
Seek Support: Connect with support groups, online communities, or healthcare professionals who specialize in gluten intolerance and gluten-free living. Sharing experiences and receiving guidance from others who understand your condition can provide valuable support and encouragement.

By following these strategies and making appropriate dietary modifications, individuals with gluten intolerance can manage their symptoms effectively and enjoy a healthy and fulfilling lifestyle. If you have any concerns about your symptoms or dietary choices, consult with a healthcare professional for personalized advice and support.