What is Gluten Sensitivity?
Gluten is a protein that comes from grains such as wheat, rye, and barley. It acts as a binder, holding food together and imparting a “stretchy” texture. The dough would rip readily if gluten was not present.
Gluten sensitivity also called Gluten Intolerance occurs when you become ill after consuming gluten. You may have bloating, gassiness, or fatigue. Gluten is a protein found in a variety of foods, including wheat. Non-celiac gluten sensitivity is another term for gluten intolerance. It is distinct from gluten sensitivity or celiac disease.
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Gluten Sensitivity Causes
The precise reasons for gluten sensitivity are unknown. According to some studies, people may be more sensitive to carbohydrates contained in many meals rather than gluten. Their bodies do not absorb carbohydrates as well as they should. It remains in their intestines and ferments, producing illness.
According to further research, wheat may have an impact on certain people’s digestive tract lining. This lining, for the most part, keeps bacteria from escaping your intestines. However, the lining may not function properly in those who are intolerant to gluten, letting bacteria enter their blood or liver and cause inflammation.
Symptoms
Here are some of the most prevalent celiac Gluten sensitivity
- Diarrhoea, constipation, or smelly faeces
- Fatigue
- Skin reactions
- Depression and anxiety
- Weight loss
- Iron deficiency anaemia
- Autoimmune disorders
- Joint and muscle pain
- Leg or arm numbness
- Bloating
- Stomach pain
- Skin rash
Risk factors
Gluten Sensitivity is more prevalent in those who have:
- A relative suffering from celiac disease or dermatitis herpetiformis
- Type 1 diabetes
- Turner syndrome or Down syndrome
- Thyroid autoimmune disease
- Microscopic colitis (lymphocytic or collagenous colitis) is a type of inflammatory bowel disease.
- Addison’s syndrome
Diagnosis
There is currently no test for gluten sensitivity. People who experience digestive symptoms indicative of celiac disease should consult a gastroenterologist to establish their risk for celiac disease or gluten sensitivity.
Your healthcare professional will carefully analyse your symptoms and medical background. If they suspect you have gluten sensitivity, the following actions will be taken to confirm the diagnosis:
- Consume a gluten-containing diet for roughly six weeks. Your healthcare professional operates blood testing and skin tests during this period to rule out celiac disease or a wheat allergy. A test for gluten intolerance does not exist.
- If you don’t have celiac disease or a wheat allergy, your doctor may advise you to take gluten out of your diet for at least six weeks. Throughout this period, keep a detailed journal of your symptoms, noting which ones (if any) become better.
- If your symptoms do get better while you follow a gluten-free diet, you slowly start eating gluten again. You most likely have gluten intolerance if your symptoms come back.
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Treatment
Gluten intolerance is incurable. However, the majority of people find symptom relief by avoiding gluten in their diet. To plan your diet, see a dietician and your healthcare professional.
You can also inquire with your medical professional about using probiotics in your diet. Probiotics help in boosting the beneficial microorganisms in your gut. They might lessen constipation, gas, or bloating signs and symptoms.
According to some studies, using certain enzymes could help in the digestion of gluten. However, scientists are still looking at this therapy. Before using any enzymes, see your healthcare provider.
Diet
Foods to eat
- Fruits and vegetables
- Legumes
- Gluten-free grains and grain products
- Animal proteins
- Nuts and seeds
- Certain seasonings and condiments
- Healthy fats and oils
Foods to avoid
- Gluten-containing grains
- Most bread, crackers, and wraps
- Certain condiments
- Most baked goods
- Wheat-based pasta
- Snack foods
- Beverages
- Processed foods and other items
Gluten Sensitivity Prevention
Gluten intolerance can be managed by:
- Eating a low-fat, high-fibre diet.
- Having regular lab tests to look for: Anaemia. High cholesterol levels. Deficiencies in vitamins and minerals.
- Identifying gluten-containing foods, beverages, and substances will help you avoid them.
- Reading the labels on food and drink items carefully.
