Understanding Non-Celiac Gluten Sensitivity: A Modern Health Concern

Celiac disease, often referred to as "wheat sensitivity," is a condition where the digestive system cannot process gluten, impeding the absorption of essential vitamins and minerals. It's an autoimmune issue where the body attacks itself.

In gluten allergies, IgE antibodies are produced, a type associated with allergic reactions.

For non-celiac gluten sensitivity, symptoms may include bloating, stomach pains, nausea, reflux, headaches, and general fatigue, even joint pain. Studies have shown potential increases in inflammatory markers and thyroid function issues.

Celiac disease tests alpha-gliadin sensitivity, a protein found in wheat. However, some individuals are sensitive to other wheat components, like amylase, trypsin inhibitors, or FODMAPs, which can provoke similar symptoms and sensitivities.

To diagnose gluten sensitivity, it's crucial first to rule out celiac disease and wheat allergies. This involves avoiding all forms of wheat and gluten, including barley, rye, and spelt. After six weeks of gluten avoidance, reintroduce it and see if symptoms return. In most cases, eliminating gluten provides relief. The prevalence of this condition is higher than often assumed because wheat has become a dietary staple, consumed multiple times daily.

Enzymes that break down gluten work frequently, contributing to sensitivity. If gluten-containing foods are limited to once daily, the body may digest it. The issue arises from consuming bread, cakes, pasta, couscous, baked goods, and other gluten-containing foods throughout the day, leading to sensitivity.

An imbalance of beneficial gut bacteria also affects the intestinal barrier's function, allowing bacteria and undigested food particles to enter the bloodstream, increasing inflammation-inducing substances.

The treatment for gluten sensitivity is simply to completely avoid products containing gluten. Eliminating gluten won't cause shortages of essential nutrients. It's advisable to replace flour with high-quality flour rather than gluten-free substitutes.

Non-celiac gluten sensitivity has numerous health implications. With proper planning and a well-tailored diet, life quality can be improved.