Gluten Intolerance and Coeliac

Celiac disease and gluten intolerance are two conditions that can cause similar symptoms, but they have different underlying causes. This article will discuss what gluten is, the symptoms of coeliac disease and gluten intolerance, and how to get diagnosed.

Gluten is a protein found in wheat, barley, and rye. It is what gives bread its doughy texture. People with coeliac disease have an immune system reaction to gluten. When they eat gluten, their immune system attacks the lining of their small intestine. This can damage the small intestine and make it difficult to absorb nutrients from food.

Gluten intolerance is a less serious condition than coeliac disease. People with gluten intolerance may experience digestive symptoms such as bloating, diarrhea, and constipation after eating gluten. However, they do not have the immune system reaction that is seen in coeliac disease.

How Do I Know if I’m Gluten Intolerant or Coeliac?

Gluten intolerance occurs when your body reacts to eating gluten, exhibiting symptoms similar to those of coeliac disease—a specific type of gluten sensitivity. This blog article explores gluten intolerance, its symptoms, and its differentiation from other conditions. Additionally, it discusses available gluten-free foods for those who need to avoid gluten.

What is Gluten?

Gluten is a protein found in wheat, barley, and rye. Common gluten-containing foods include:

• Bread
• Pastry
• Cakes
• Pasta
• Pizza bases
• Biscuits

Gluten is also present in breakfast cereals, processed foods such as sausages, soups, sauces, and ready meals, as well as most beers.

While gluten helps hold foods together, some people must avoid it due to gluten intolerance or coeliac disease. Gluten-free foods are available for these individuals, but for those without these conditions, gluten is not harmful.

Symptoms of Gluten Intolerance

Gluten intolerance, also known as non-coeliac gluten sensitivity, triggers adverse reactions to gluten. Symptoms resemble those of irritable bowel syndrome (IBS) and coeliac disease, including:

• Abdominal pain
• Bloating
• Diarrhoea
• Constipation

Non-gastrointestinal symptoms include headaches, tiredness, brain fog, joint and muscle pain, and skin rash. Symptoms typically appear a few hours or days after consuming gluten and usually subside once gluten is eliminated from the diet.

Conditions Mistaken for Gluten Intolerance

Gluten sensitivity can stem from various causes, with gluten intolerance being one of them. Coeliac disease, an autoimmune condition where the immune system attacks the body upon gluten ingestion, presents similar symptoms but differs in its impact on the gut lining.

IBS can also be confused with gluten intolerance due to overlapping symptoms, though IBS is not specifically triggered by gluten but can be influenced by wheat product fructans.

Is There a Test for Gluten Intolerance?

No specific test exists for gluten intolerance. Diagnosis often follows a negative coeliac disease test, ruling out coeliac disease. If symptoms suggest gluten intolerance, consult a doctor for further advice.

Should I Eat a Gluten-Free Diet?

A gluten-free diet benefits those with gluten intolerance or sensitivity, including coeliac disease. If you have gluten intolerance, avoiding gluten can alleviate symptoms, though small amounts might be tolerable. Without a specific condition, you can consume gluten. Claims that a gluten-free diet is inherently healthier lack strong evidence, and excluding gluten unnecessarily might reduce wholegrain intake, which is beneficial due to its fiber content.

What Are Gluten-Free Foods?

Gluten-free foods are those from which gluten has been removed, providing alternatives to gluten-containing products like bread, pasta, and beer. These products are widely available in supermarkets and health food stores, often on dedicated shelves. Check labels for gluten content; products marked ‘gluten-free’, ‘very low gluten’, or bearing the Crossed Grain Symbol are generally safe for those with gluten sensitivity.

Naturally gluten-free foods include:

• Rice
• Potatoes
• Eggs
• Fresh fruits and vegetables
• Cheese
• Milk
• Quinoa
• Corn
• Buckwheat
• Pulses

There is no one-size-fits-all answer to the question of whether or not pregnant women should eat gluten. Some experts recommend that pregnant women avoid gluten, while others say that it is safe to eat gluten in moderation. If you are pregnant and concerned about gluten, talk to your doctor.

If you think you may have coeliac disease or gluten intolerance, it is important to see a doctor for diagnosis. There is no single test for either condition, but a doctor can order a blood test and an endoscopy to help make a diagnosis. Please consult a doctor or a registered dietitian if you are unsure about eating gluten, to ensure a well-balanced diet.