FAQ About Gluten Sensitivity and Celiac Disease
Can gluten intolerance make me feel sick?
(Information Provided for Educational Purposes Only -
Consult Your Health Care Professional If You Believe Your are Gluten Intolerant)
A: Some individuals who experience distress when eating gluten-containing
products and show improvement when following a gluten-free diet may have gluten
intolerance, instead of celiac disease. These individuals are unable to tolerate gluten
and develop an adverse reaction when eating gluten. This may be due to a variety of
causes. Intolerances generally worsen over time. However, with gluten intolerance,
there is no indication that gluten consumption causes damage to the small intestine.
Gluten intolerance has not been well researched, but there is a significant amount of
clinical evidence supporting the existence of this condition.
Symptoms: Symptoms seen in gluten intolerance may resemble some of the
gastrointestinal symptoms that are associated with celiac disease. Some of the
symptoms are due to an intolerance of gluten and some may be due to under
consumption of nutrients because of illness.
Diagnosis: There are no medical tests that can be performed to confirm gluten
intolerance. An elimination diet and “open challenge” (monitored reintroduction of
gluten-containing foods) are most often used to evaluate whether health improves with
the elimination or reduction of gluten from the diet.
Treatment: Celiac disease should be ruled out first as well as any other conditions
that might have similar symptoms. Although there are currently no scientific studies
that support specific treatment of gluten intolerance, the recommended course of
action is to follow a gluten-free diet. It may be possible for some individuals with
gluten intolerance to tolerate a low-gluten diet instead of a gluten-free diet. Consult a
physician or dietitican for dietary guidelines.
A: Celiac disease is a specific digestive disease that results in damage to the
small intestine. The disease is genetically inherited and chronic. When individuals with
celiac disease consume gluten, their bodies have an immune response. As a result, the
villi of the small intestine become damaged, which causes nutrients to pass through the
digestive system without being absorbed. This leads to gastrointestinal distress and
eventually, malnutrition. Malabsorption of nutrients has many serious side effects.
There are several forms of celiac disease including classic (gastrointestinal), atypical
(extra-intestinal), and silent.
Symptoms: Symptoms of celiac disease vary with individuals and may include
diarrhea, gas, bloating, vomiting, constipation, constipation alternating with diarrhea,
nausea, skin irritation, malabsorption, weight loss, anemia, chronic fatigue, weakness,
muscle cramps, neurological complaints (including seizures), and possibly migraine
headaches, concentration and memory problems. Malabsorption caused by celiac
disease can have serious effects on many other organs in the body.
Diagnosis: The diagnostic criteria for celiac disease are very clear and specific.
Initial screening is done by blood tests including TTG-IgA/IgG and EMA-IgA/IgG. If
these tests are positive, then a small intestine biopsy should be done. A positive small
intestine biopsy, followed by return of health after adhering to a gluten-free diet will
confirm a diagnosis of celiac disease.
Treatment: The only treatment for celiac disease is lifelong elimination of gluten from
the diet. Consult a physician for diagnosis and a dietitian for treatment guidelines.
A: There is no research that shows whether or not individuals with gluten intolerance will develop
celiac disease. Continue to be checked by your doctor regularly if you continue to eat
gluten.
A: It is possible that they have gluten intolerance. This may be one reason why eliminating glutenfrom their diets results in improvement of some symptoms.
Q: My doctor says that I have moderately elevated blood tests but do not have celiac disease. What do I have?
A: You may have a form of gluten intolerance that brings about a slight immune response but does not cause intestinal damage. Avoiding gluten may help you to feel better. Talk to your doctor to develop a treatment plan specific to you.
A: A wheat allergy is different from gluten sensitivity. If your symptoms are due to celiac disease or gluten intolerance, you may need to avoid all gluten-containing foods including wheat, rye, and barley, as well as any products derived from these grains.
Gluten Sensitivity Enteropathy refers to a group of different types of gluten sensitivity. Gluten is a protein found in wheat, rye, barley, and other foods derived from these grains. There are subgroups of gluten sensitivity, including gluten intolerance and celiac disease.
Questions to ask your doctor:
- Should I completely avoid gluten or just reduce the amount of gluten in my diet?
- Will I have to avoid gluten for the rest of my life?
- Should I take a nutritional supplement?
- How can I find out about the gluten-free diet?
- How often should I follow up with the doctor? With the dietitian?
- What other concerns should I have?
© Copyright
Gluten Intolerance Group of North America, 2007.
This document may be reproduced for educational purpose only.