Gluten sensitivity

Gluten Sensitivity is a condition that involves an adverse reaction to gluten, a protein found in wheat, barley, and rye. Unlike Celiac Disease, which is an autoimmune disorder, and Wheat Allergy, which is an allergic reaction to wheat, gluten sensitivity (also known as non-celiac gluten sensitivity or NCGS) does not have a clear diagnostic marker and is diagnosed by ruling out other conditions. Symptoms of gluten sensitivity can include gastrointestinal issues, such as bloating and diarrhea, as well as extraintestinal symptoms like headaches, fatigue, and joint pain.

Symptoms and Diagnosis[edit | edit source]

The symptoms of gluten sensitivity can vary widely among individuals. Common gastrointestinal symptoms include bloating, diarrhea, and abdominal pain. Non-gastrointestinal symptoms can include headache, fatigue, brain fog, and joint pain. Because these symptoms overlap with many other conditions, including Irritable Bowel Syndrome (IBS) and celiac disease, diagnosing gluten sensitivity can be challenging.

Diagnosis typically involves first ruling out celiac disease through blood tests and possibly an intestinal biopsy. If celiac disease is ruled out, and symptoms improve on a gluten-free diet, then gluten sensitivity may be diagnosed. However, there is no specific test for gluten sensitivity, making the diagnosis largely one of exclusion.

Treatment[edit | edit source]

The primary treatment for gluten sensitivity is a gluten-free diet. This involves avoiding all foods that contain gluten, including many types of bread, pasta, cereals, and processed foods. Many people with gluten sensitivity see an improvement in their symptoms after removing gluten from their diet. However, because a gluten-free diet can be restrictive and challenging to maintain, it is important for individuals to consult with a healthcare provider or dietitian to ensure they are still receiving all necessary nutrients.

Epidemiology[edit | edit source]

The prevalence of gluten sensitivity is not well-defined, partly due to the lack of a clear diagnostic test. Estimates suggest that it may affect between 0.5% to 13% of the population. It appears to be more common in females and may occur at any age.

Controversies and Research[edit | edit source]

There is ongoing debate and research regarding gluten sensitivity. Some experts question whether gluten is the actual trigger for symptoms in those diagnosed with NCGS, suggesting that other components of wheat or the FODMAPs (fermentable oligo-, di-, mono-saccharides and polyols) may be responsible. Research is ongoing to better understand the condition, its causes, and effective treatments.