What Is Gluten Intolerance?
Gluten is a protein found in grains including wheat, rye, and barley. Gluten intolerance — also called gluten sensitivity or non-celiac gluten sensitivity — is a disorder where the body reacts negatively to consuming gluten. It is not an allergy, but it produces symptoms similar to food allergies.
Gluten Intolerance vs. Celiac Disease
Celiac disease is an autoimmune condition where gluten triggers an immune reaction that damages the lining of the small intestine, impairing nutrient absorption. Gluten intolerance, while uncomfortable, does not cause this permanent intestinal damage. Both conditions require a gluten-free diet for symptom management.
Symptoms
Common symptoms when consuming gluten include:
- Stomach bloating, cramping, and pain
- Diarrhea, constipation, or vomiting
- Fatigue and brain fog
- Bone or joint pain
- Headaches and numbness
- Itchy skin (dermatitis herpetiformis)
When to See a Doctor
See Dr. Zoeteman if you consistently experience the above symptoms after eating foods containing gluten. It is important to rule out celiac disease and wheat allergy, which require different management approaches.
Diagnosis & Tests
Diagnosis involves a process of elimination — ruling out celiac disease (via blood tests and possible intestinal biopsy) and wheat allergy (via skin testing), then trialing a gluten-free diet to confirm symptom improvement.
Treatment
The primary treatment for gluten intolerance is a strict, long-term gluten-free diet. Dr. Zoeteman may refer you to a registered dietitian nutritionist (RDN) who can help you design a safe, nutritionally complete diet while managing gluten avoidance at home and when dining out.
Prevention
While gluten intolerance cannot be prevented, careful dietary management prevents symptoms from occurring and worsening over time.