While gluten-free diets have gained popularity for health and weight loss, they are essential for individuals with gluten intolerance, as it is the sole means to manage their increased sensitivity to gluten. Though its exact cause remains uncertain, it often has genetic links.
Needless to say, those with gluten intolerance must avoid gluten, a protein present in wheat, barley, and rye. Also, processed foods contain gluten as it has thickening, emulsifying, and stabilising properties.
Gluten Intolerance Causes
Before getting to the causes of gluten intolerance, you should understand the gluten intolerance meaning. It is nothing but adverse reactions to gluten.
Gluten intolerance and celiac disease share similarities, both involving adverse reactions to gluten. Celiac disease is an autoimmune condition, often hereditary, where the immune system mistakenly targets and damages the small intestine’s lining upon consuming gluten.
This impacts the absorption of nutrients from your diet. Gluten intolerance affects the digestive system but doesn’t lead to permanent organ damage, unlike celiac disease. The key distinction lies in the potential for small intestine harm; individuals with celiac disease can experience this damage, while those with gluten intolerance do not. It’s advisable to consult a gastroenterologist if you suspect gluten intolerance, as it may still cause digestive issues.
The causes of gluten intolerance remain elusive. Research indicates that rather than gluten, some individuals may be sensitive to a specific carbohydrate prevalent in various foods. Their bodies struggle to absorb this carbohydrate, leading to digestive discomfort as it ferments in their guts.
Alternatively, another line of research suggests that wheat may disrupt the digestive tract linings in some individuals. Typically, these linings act as barriers, preventing bacteria from escaping the intestines. However, in those with gluten intolerance, these linings may malfunction, enabling bacteria to enter the bloodstream or liver, causing inflammation.
Symptoms of Gluten Intolerance
Many individuals encounter these symptoms shortly after gluten consumption, though the specific combination can vary. Those with gluten intolerance commonly report the following gluten intolerance symptoms when gluten is part of their regular diet:
- Diarrhoea and Constipation: Frequent bouts of diarrhoea and constipation are common indicators. While occasional digestive issues are normal, daily occurrences may suggest an underlying condition. Celiac disease can also lead to these symptoms, often accompanied by foul-smelling stools due to poor nutrient absorption.
- Bloating: People with gluten intolerance often experience chronic, uncomfortable bloating, even unrelated to overeating. This sensation of fullness and gas buildup can be persistent.
- Abdominal Pain: Frequent, unexplained abdominal pain is another common complaint among those with gluten intolerance.
- Fatigue: Persistent fatigue that interferes with daily life is another potential symptom, though it can have various causes, some even unrelated to medical conditions.
- Nausea: If you feel like puking after consuming food containing gluten, it may be a symptom of gluten intolerance. If this post-meal nausea recurs, it could be one of the prominent gluten intolerance symptoms.
- Headaches: If you get regular headaches after consuming food with gluten, it may be a gluten intolerance symptom
- Other symptoms: Other symptoms that may also occur regularly but are not so common are joint and muscle pain, anxiety or depression, severe abdominal pain, and anaemia.
If you experience these symptoms after consuming foods with gluten, you should consult a healthcare professional to either diagnose or rule out gluten intolerance. If gluten-intolerant, get appropriate guidance for managing the condition.
How to Diagnose Gluten Intolerance?
If you suspect gluten intolerance, it is important to get it diagnosed to prevent transformation into serious conditions like wheat allergy or celiac disease. Your physician may suggest a blood test to identify specific antibodies that indicate these conditions. Additional tests may also be suggested in some cases.
After severe conditions are ruled out, diagnosis of gluten intolerance becomes challenging as there are no specific tests for the same. Many of them resort to dietary changes. They either reduce gluten intake or give up foods containing gluten.
How to Manage Gluten Intolerance
Eliminating foods containing gluten from your diet will be the best way to manage gluten intolerance. This can be done after a diagnosis rules out severe conditions like celiac disease. The foods that have to be eliminated from the diet of gluten intolerant individuals are:
- Wheat and wheat derivatives
- Rye
- Barley
- Yeast derived from beer
The other foods and drinks containing gluten that have to be avoided are:
- Bread and pastries
- Most of the baked foods
- Pasta
- Cereals
- Crackers
- Noodles
- Biscuit
- Malt Beverages
- Beer
Conclusion
Gluten intolerance presents diverse and often perplexing symptoms. Remember – these conditions vary in severity and support is available. Consult a healthcare professional for an accurate diagnosis and personalised plan to manage symptoms.
