Glutinic acid
Gluten Intolerance is a condition that affects the digestive system and is characterized by an adverse reaction to gluten, a protein found in wheat, barley, and rye.
Definition[edit | edit source]
Gluten intolerance, also known as non-celiac gluten sensitivity, is a condition where individuals cannot tolerate gluten and experience symptoms similar to those with Celiac Disease yet lack the same antibodies and intestinal damage as seen in celiac disease.
Symptoms[edit | edit source]
Symptoms of gluten intolerance can vary greatly among individuals. Some may experience mild symptoms, while others may have severe reactions. Common symptoms include bloating, diarrhea, constipation, fatigue, and abdominal pain. Some individuals may also experience neurological symptoms such as headaches, joint pain, and numbness in the extremities.
Causes[edit | edit source]
The exact cause of gluten intolerance is unknown. However, it is believed to be a combination of genetic predisposition and environmental factors. Some research suggests that changes in the gut microbiota, increased intestinal permeability, and immune activation may play a role in the development of the condition.
Diagnosis[edit | edit source]
Diagnosis of gluten intolerance can be challenging as it shares many symptoms with other conditions such as Irritable Bowel Syndrome (IBS), Celiac Disease, and wheat allergy. Currently, there are no specific diagnostic tests for gluten intolerance. Diagnosis is typically made by ruling out other conditions and observing symptom improvement when gluten is removed from the diet.
Treatment[edit | edit source]
The primary treatment for gluten intolerance is a strict Gluten-free diet. This involves avoiding all foods and drinks containing gluten. It is also important to check the labels of processed foods, as gluten can be hidden in unexpected places.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
