Gluten Intolerance

Introduction

Gluten intolerance occurs when a person becomes ill after consuming gluten. You might feel bloated, gassy, or exhausted. The percentage of Americans who are gluten intolerant is around 6%.

One percent of Americans have a wheat allergy, one percent have celiac disease, and six percent or more have gluten intolerance, also referred to as non-celiac gluten sensitivity, according to studies.

Gluten intolerance: what is it?

Gluten can harm the intestines and limit the body’s ability to absorb vital nutrients, so people with celiac disease must avoid it.

All wheat products must be avoided by those who are allergic to them because ingesting them could instantly cause death.

Although gluten sensitivity can be uncomfortable, severe symptoms that necessitate immediate medical attention are unlikely to manifest.

Researchers have discovered proof that environmental factors may contribute to celiac disease.

However, the exact cause of gluten intolerance and its relationship to related illnesses are unknown to experts. Some researchers have proposed that some of these reactions may be caused by other components of wheat rather than gluten.

What is gluten?

Among the grains that contain the protein gluten are wheat, barley, and rye. Pasta, cereal, beer, and many other everyday foods and beverages contain it. Additionally, gluten may be present in vitamins, cosmetics, and even some medications.

Is celiac disease the same as gluten intolerance?

Gluten intolerance and celiac disease are not synonymous. Their digestive systems become inflamed and damaged as a result of this response. An incorrect gene causes celiac disease. Additionally, the blood levels of certain antibodies—substances that fight gluten—are higher in people with celiac disease.

Celiac disease and gluten sensitivity share many symptoms. However, those who are gluten-sensitive do not have an uncommon gene or antibodies in their blood.

Does a gluten allergy include gluten intolerance?

Food intolerances and allergies are two different things. Food allergies, including wheat allergies, occur when your immune system overreacts to a particular food. Itching, dyspnea, and vomiting are all signs of an allergy.

Who can develop a gluten sensitivity?

Although it is more prevalent in women, gluten intolerance can affect anyone.

How common is intolerance to gluten?

An estimated 6% of Americans are gluten intolerant, according to research. Compared to celiac disease, which affects about 1% of people, this is more prevalent.

What leads to intolerance to gluten?

We still don’t fully understand what causes gluten intolerance. Their bodies don’t properly absorb the carbohydrates. It remains in their stomachs, where it ferments and makes them sick.

According to additional research, wheat may have an impact on the lining of some people’s digestive tracts. Your intestines’ lining typically prevents bacteria from escaping. However, in those who are gluten intolerant, the lining might not function properly, letting bacteria into the blood or liver and resulting in inflammation.

Symptoms

Foods made with wheat, barley, or rye will cause symptoms for a person who is gluten intolerant.

The following are possible symptoms:

• tiredness
• bloating
• abdominal pain
• diarrhea
• nausea
• constipation
• a general sense of being sick

The following could also happen:

• anxiety
• headaches
• brain fog
• confusion
• numbness
• Joint Pain
• muscle pain
• a skin rash

If any of the symptoms mentioned earlier apply to you, consult a physician. Many gut-related conditions share similar symptoms, so getting the right diagnosis is crucial.

Anyone who suffers from severe abdominal pain should get medical help right away because it may be a sign of a serious illness.

Gluten intolerance vs. wheat allergy

When someone has a wheat allergy, their body reacts to a wheat protein, which may or may not be gluten.

Wheat allergies can have potentially lethal effects. If someone with this allergy consumes wheat, they should see a doctor right away.

• hives
• swelling
• breathing issues, such as wheezing

Severe cases may result in anaphylaxis. Blood pressure drops as a result of this severe reaction, and the person may pass out and cease breathing.

An intolerance does not immediately threaten someone, but an allergic reaction requires prompt medical attention. That being said, it can be uncomfortable and have an impact on one’s general condition.

Anyone who suspects they may have an allergy or intolerance should consult a physician.

Foods to avoid

Wheat and other cereals can absorb water, cling to one another, and maintain their viscosity and elasticity thanks to proteins called glutens. For instance, they facilitate the rising of bread dough and help give it its texture.

• breads
• cookies and biscuits
• pastas
• semolina-based products
• couscous
• some beers

Gluten can also be found in products that aren’t made from cereal, like:

• seasonings
• sauces
• soups
• canned foods
• spices

Is there anything I can eat?

Among the foods free of gluten are:

• Vegetables and fruits
• simple products made from fish, poultry, and meat.
• Pulses, including lentils and beans
• rice.
• Quinoa
• potatoes
• A few products made from oats

Carefully reading food labels is important for anyone trying to avoid gluten. Making your salad dressings, sauces, and soups could also be a smart idea.

Goods labeled “gluten-free” don’t contain enough gluten to cause celiac disease or gluten intolerance symptoms. Manufacturers have the option to eliminate gluten from wheat flour or use an alternative, like chickpea or oat flour.

Gluten intolerance is on the rise. Celiac disease, NCGS, and wheat allergy are among the conditions that fall under the category of GRDs.

Symptoms of celiac disease

This autoimmune condition, which may harm the digestive system, affects roughly 1% of people.

Symptoms of celiac disease can include mood swings, digestive troubles, and skin problems. It interferes with day-to-day functioning if it is not properly diagnosed and treated.

1. diarrhea, constipation, and smelly feces

Gluten causes inflammation in the small intestine of those who have celiac disease.

Major health issues like electrolyte imbalance, dehydration, and exhaustion can result from frequent diarrhea.

Pale, unpleasant-smelling feces are another symptom of poor nutrient absorption in celiac disease patients.

2. Fatigue

Celiac disease is one of the many autoimmune diseases that frequently cause fatigue in their sufferers.

• chronic pain
• sleep disruptions
• inflammation

Iron deficiency anemia, which influences your capacity to make healthy red blood cells, may also be associated with a higher risk of celiac disease. Weariness and a drop in energy are just two of the major negative effects that may result from this.

3. Skin reactions

Gluten intolerance also affects your skin.

It has been demonstrated that a gluten-free diet helps with several other skin conditions. Among them are:

Psoriasis: Psoriasis: Psoriasis is an inflammatory skin disease that causes skin discoloration and scaling.

Chronic urticaria: The skin disorder known as chronic urticaria is typified by recurrent, pale-centered hives.

4. Depression and anxiety

Compared to people without any underlying conditions, people with digestive problems may be more susceptible to anxiety and depression.

There are some theories regarding the potential effects of gluten intolerance on depression. Among them are:

Mood disorders: Individuals who have celiac disease may be more susceptible to depression or anxiety.
Cerebral hypoperfusion: When the carotid artery is overflowing with blood, this can be fatal.
Gluten exorphins: When specific gluten proteins are digested, these peptides are created. By interfering with the central nervous system, they may increase your vulnerability to depression.
Changes in your gut microbiome: Your risk of depression may increase if your central nervous system is impacted by higher concentrations of harmful bacteria and lower amounts of beneficial bacteria.

5. Unexplained weight loss

Undiscovered celiac disease may cause unexplained weight loss, though there are other possible causes as well.

However, sudden weight changes are more common in children with celiac disease, particularly those younger than three. This is because they are more susceptible to serious gastrointestinal issues like diarrhea, loss of appetite, and underdevelopment.

6. Iron deficiency anemia

It produces symptoms such as:

• low blood volume
• fatigue
• shortness of breath
• dizziness
• headaches
• pale skin
• weakness

A healthcare provider may notice iron deficiency anemia as one of the initial signs of celiac disease.

According to research, children and adults with celiac disease may be affected by iron deficiency.

7. Autoimmune disorders

An autoimmune condition called celiac disease makes your immune system target your digestive system after consuming gluten.

It also makes you less resistant to other autoimmune disorders and thyroid-related autoimmune diseases. The symptoms of these illnesses, such as Hashimoto’s thyroiditis, can affect one’s general quality of life and include anxiety, depression, and exhaustion.

People with celiac disease are more likely to have autoimmune diseases such as type 1 diabetes, autoimmune liver diseases, and inflammatory bowel disease (IBD).

8. Joint and muscle pain

There are many reasons why people get joint and muscle pain.

A genetically determined oversensitivity of the neurological system may be present in people with celiac disease, lowering their tolerance for removing sensory neurons that produce joint and muscle pain.

9. Leg or arm numbness

This disorder is prevalent in people who have both diabetes and a vitamin B12 deficiency. Additionally, chronic alcohol abuse, exposure to toxins, and celiac disease can all contribute to it.

According to some research, people who already have celiac disease may be more susceptible to this condition because they have specific antibodies.

Summary

An autoimmune condition called celiac disease is linked to several symptoms, including fatigue, constipation, diarrhea, chronic pain, anxiety, depression, and unintentional weight loss.

Symptoms of non-celiac gluten sensitivity

1. Bloating

Although there are many possible causes, this uncomfortable condition may be experienced by those who are gluten-sensitive or intolerant.

Additionally, studies indicate that bloating and abdominal pain are signs of non-celiac gluten sensitivity.

However, you might have another underlying condition if you frequently feel bloated.

2. Diarrhea and constipation

Constipation and diarrhea are common, but if they occur frequently, it could be reason for concern.

3. Stomach pain

Despite this, it is the most common indication of gluten intolerance.

After consuming gluten, people with gluten intolerance may feel uncomfortable and have stomach pains.

4. Headaches and migraine

Many people occasionally get headaches or migraine attacks. In the United States, approximately one out of every six adults suffers from migraines.

According to certain research, some individuals may be more susceptible to migraine attacks than others due to gluten intolerance.

If you experience regular headaches or migraines without a clear cause, you might be gluten-sensitive.

5. Fatigue

If you feel extremely exhausted all the time, though, there might be a deeper reason.

It is common for people with gluten intolerance to feel exhausted, especially after consuming gluten-containing foods.

6. Depression and anxiety

Anxiety disorders affected roughly 19% of US adults in the previous 12 months.

Anxiety manifests as agitation, uneasiness, worry, and nervousness. Depression and it frequently exist together.

These results imply that exposure to gluten alone, independent of digestive symptoms, may cause depressive symptoms.

7. Pain

Additionally, numbness in the arms and legs seems to be more prevalent in gluten-sensitive individuals.

8. Brain fog

The feeling of not being able to think is called “brain fog.” It’s frequently defined as:

• tending to forget
• Finding it hard to think
• the sensation of being “cloudy”
• Feeling mentally exhausted

Symptoms of wheat allergy

An immune system reaction to specific proteins, such as gluten and other substances, in wheat is known as a wheat allergy.

About 66% of kids are thought to outgrow their wheat allergies by the time they are 12 years old.

Some of the most typical symptoms are listed below.

1. Skin rash

Similar to other forms of gluten intolerance, some skin conditions may be linked to wheat allergies.

Specifically, hives, an itchy, inflammatory skin rash, are frequently caused by wheat allergies.

Usually, this reaction happens soon after consuming wheat products and gradually goes away.

2. Digestive issues

Research indicates that individuals with wheat allergies frequently experience digestive problems, including:

• nausea
• vomiting
• stomach cramps
• diarrhea

Moreover, food allergies may cause additional digestive symptoms, such as:

• bloating
• pain
• indigestion

3. Nasal congestion

When someone with a wheat allergy experiences nasal symptoms, they may develop baker’s asthma, a form of occupational asthma caused by inhaling bread flour on a regular basis.

4. Anaphylaxis

If treatment is not received, anaphylaxis, a severe allergic reaction, can be fatal.

After being exposed to an allergen, such as wheat, serious symptoms include breathing problems, hives, nausea, vomiting, and swelling.

Even though symptoms typically appear minutes after exposure, they can appear up to an hour later.

When anaphylaxis occurs, the usual course of treatment is to inject epinephrine, a drug, directly into your skin. Even if someone has self-administered epinephrine, everyone who suffers anaphylaxis should seek emergency medical help.

Summary

One kind of food allergy that can result in anaphylaxis, skin rashes, digestive problems, and nasal congestion is wheat allergy.

Diagnosis

People should see a doctor if they think eating gluten is causing any health problems.

Following a physical examination and questioning about symptoms, the doctor will probably run laboratory tests to rule out celiac disease and other gastrointestinal disorders. A plan that enables them to keep an eye on the person’s diet and identify any negative effects may then be suggested.

To date, no specific biomarker of gluten intolerance has been discovered by researchers. The doctor must currently rule out other possibilities before making a gluten intolerance diagnosis.

Tests

Although it can be difficult to distinguish between gluten intolerance and celiac disease, antibody testing can be useful.

To diagnose or rule out celiac disease, a physician might request:

Blood tests: Results may indicate celiac disease if specific antibodies are detected.

A biopsy: To do this, a tissue sample from the intestinal lining must be taken.

After ruling out celiac disease, the doctor might then check for symptoms of IBS gluten, or wheat intolerance.

Can a misdiagnosis of gluten intolerance occur?

Numerous factors can contribute to gluten intolerance symptoms.

Although gluten intolerance and celiac disease are distinct conditions, they are frequently confused. A serious autoimmune condition called celiac disease can harm a person’s digestive tract.

Additionally, gluten intolerance is occasionally confused with a wheat allergy.

In the event that an individual or another person is having trouble breathing or remaining conscious, they should get medical help right away.

Dietary observation

One team of researchers proposed the following regimen, which a person would follow at home while being closely monitored by a doctor:

• One to three symptoms are specified by the person to be watched.
• They follow a gluten-containing diet for a week.
• For the next week, they stay away from gluten altogether.
• For one more week, some gluten is added to cooked foods.
• They keep an eye out for any symptoms and notify their physician of them.

This plan was put forth by researchers who think it might aid in a conclusive diagnosis.

A person should consult a physician before making any dietary adjustments if they have concerns about gluten in their diet. By doing this, the doctor will be able to make an accurate diagnosis.

Experts stress the importance of tests that can detect gluten intolerance and differentiate it from other intestinal disorders, such as celiac disease and IBS. These tests would allow physicians to treat each problem more effectively.

Do I need to reduce or avoid gluten?

The prevalence of gluten intolerance in adults may vary from 0.49 to 14.9%, per a 2023 review.

Nevertheless, after doing this, some people might still have symptoms.

A healthcare provider can help people figure out what kind of diet and gluten restriction might be most effective in easing their symptoms.

How to lessen your consumption of gluten

While individuals with celiac disease must immediately stop eating gluten after a doctor diagnoses the condition, many people with gluten intolerance gradually cut back on their gluten intake instead of eliminating it.

A person might begin by incorporating one gluten-free meal per day, for instance, and then gradually increase the number.

Since the severity of each person’s symptoms varies, it might not be helpful for all people with gluten intolerance to completely eliminate gluten from their diet.

Gluten may be tolerated in small doses by some people without causing any symptoms.

Does being intolerant to gluten mean that you are sensitive to gluten?

No, a food allergy and an intolerance are not the same thing. An intolerant response to a particular food or food group is not the same as an allergy.

When the body’s immune system mistakenly believes that a food protein is dangerous and reacts against it, food allergies result. Symptoms of an allergic reaction can also vary greatly, ranging from a rash to chest pain and trouble breathing.

There are numerous varieties of food intolerance, and the immune system is not involved in any of them. The mentioned symptoms are frequently caused by disruptions to the body’s digestive system. However, each patient experiences a wide variety of symptoms related to food intolerances.

Is a diet free of all gluten necessary to treat gluten intolerance?

Not invariably. After avoiding gluten for some time, even people with a more severe intolerance may be able to occasionally eat small amounts of it without experiencing any symptoms.

Before symptoms start, your doctor or dietitian can help you figure out how much gluten you can eat. They might also advise you to avoid gluten for a while before reintroducing it to see how your body reacts.

Management and Treatment

How does one treat gluten intolerance?

Gluten intolerance has no known cure. However, most people who follow a gluten-free diet report feeling less symptomatic. A dietitian and your healthcare provider should collaborate to plan your diet.

Inquire with your doctor about incorporating probiotics into your diet as well. Taking probiotics helps your gut’s beneficial bacteria grow. They may reduce the symptoms of gas, bloating, and constipation.

Experts are still looking into this treatment, though. You should consult your doctor before taking any enzymes.

Prevention

How can a gluten intolerance be avoided?

Although there is no way to avoid gluten intolerance, there are strategies to lessen its symptoms. Find a treatment plan that suits you by speaking with your healthcare provider.

Outlook / Prognosis

How does the future of gluten intolerance look?

Usually, lifelong management is needed. If you start eating gluten again, the symptoms usually come back.

Living With

What are some ways to make living with gluten sensitivity easier?

Gluten intolerance can be controlled by:

• Having routine laboratory examinations to look for:
• Anemia.
• High cholesterol.
• Nutritional and vitamin deficiencies.

To avoid them, find out which foods, beverages, and ingredients contain gluten.
Carefully read food and drink labels.

Summary

Before altering their diet, people who think they may have a gluten intolerance should consult a doctor.

When making dietary changes, people who do not have celiac disease but feel better after cutting back on gluten should exercise caution.

Care must be taken to prevent negative health effects, like vitamin deficiencies.

Gluten-related disorders can be difficult to diagnose because they can present with a wide range of symptoms.

Recall that the severity of these conditions can vary greatly and that they are common.

For a precise diagnosis, consult a physician or dietitian. This involves a thorough assessment of your symptoms and possible testing. A diet and lifestyle plan can be developed to help manage symptoms.

Wheat and other cereals can cause negative reactions in certain people. They may be intolerant to gluten or another ingredient.

Concerns have been raised by some experts that those who avoid gluten are denying themselves of vital nutrients found in whole grains.

Anyone thinking about following a gluten-free diet should speak with a physician or dietitian about the need for and methods for doing so in a healthy manner.

Since gluten intolerance does not involve an autoimmune process, it differs from celiac disease. The symptoms of celiac disease, such as bloating, nausea, vomiting, diarrhea, skin rashes, constipation, and fogginess, can also be experienced by those who are gluten intolerant.

FAQs

References

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• Kandola, A. (2023b, November 27). What are the first signs of gluten intolerance? https://www.medicalnewstoday.com/articles/322050
• Brazier, Y. (2020, January 28). What is gluten intolerance? https://www.medicalnewstoday.com/articles/312898
• What is Gluten Intolerance? (n.d.). Cleveland Clinic Abu Dhabi. https://www.clevelandclinicabudhabi.ae/en/health-byte/diet-and-nutrition/what-is-gluten-intolerance
• Otr/L, S. B. (2025, February 23). Gluten intolerance symptoms and management. Verywell Health. https://www.verywellhealth.com/gluten-intolerance-8363792