Gluten Intolerance

You may have gluten intolerance if you feel sick after eating gluten. You might feel tired, nauseated or bloated. Gluten is a protein found in wheat, barley, rye and other grains. It’s in a lot of common foods and drinks, including pasta, cereal and beer.

Another name for gluten intolerance is non-celiac gluten/wheat sensitivity (NCGWS) or gluten sensitivity.

Research suggests that around 1 in 10 people worldwide and 1 in 20 in the U.S. are gluten intolerant.

Are gluten intolerance and celiac disease the same thing?

Gluten intolerance and celiac disease cause a lot of the same symptoms, but they’re different. People with celiac disease have an autoimmune response to gluten. This means their bodies try to fight gluten as if it were an invader. This reaction causes inflammation and damage to their intestines. With gluten intolerance, an autoimmune response isn’t the cause. You just get certain symptoms after eating foods containing gluten.

Is gluten intolerance a gluten allergy?

Gluten intolerance isn’t an allergy. An intolerance and a food allergy aren’t the same. A food allergy is when your immune system overreacts after you eat a certain food. It might cause itching, hives, vomiting or shortness of breath. An intolerance causes uncomfortable symptoms, but it’s not related to your immune system.

Symptoms of gluten intolerance

You may have these symptoms for several hours or days after eating gluten:

• Bloating or gas
• Diarrhea or constipation
• Nausea and vomiting
• Stomach pain
• Brain fog, or trouble concentrating
• Fatigue
• Headache
• Joint pain
• Anxiety or depression
• Skin rash

Gluten intolerance causes

The exact cause is unknown. Some research shows the problem may not be gluten itself, but certain carbohydrates found in many foods. When your body doesn’t absorb these carbohydrates well, they ferment in your gut and trigger symptoms.

Risk factors

Anyone can have gluten intolerance. But it’s more common in women. Some people are born with gluten intolerance. But others develop it later in life.

Your risk is also higher if you have irritable bowel syndrome (IBS) or other food sensitivities.

Complications of gluten intolerance

The main complication of gluten intolerance is uncomfortable symptoms. These symptoms can affect your daily life and make it harder to eat at restaurants or attend social events. Unlike celiac disease, it doesn’t cause long-term damage to your intestines.

How doctors diagnose gluten intolerance

A healthcare provider will review your symptoms and medical history. If they suspect you have a gluten intolerance, these are the next steps:

• Step 1: You eat foods with gluten for about eight weeks. During this time, your provider may do blood tests and skin tests to rule out a wheat allergy or celiac disease (testing is only accurate if you’re eating gluten).
• Step 2: If you don’t have a wheat allergy or celiac disease, your healthcare provider will ask you to remove gluten for at least six weeks. Keep a record of your symptoms and note if they change during this time.
• Step 3: You begin eating gluten again. If your symptoms return, you may have gluten intolerance.

How is gluten intolerance treated?

There’s no cure for gluten intolerance. The main treatment is following a gluten-free diet or gluten/wheat-limited diet. This usually helps most people feel better. Your provider may want to check for other food sensitivities, too.

Avoiding gluten can sometimes lead to low fiber, iron or vitamin B. Work with a healthcare provider or dietitian to make sure you’re getting all the nutrients you need while limiting gluten.

When should I see my healthcare provider?

Some symptoms of gluten intolerance can be serious. Seek medical attention if you have diarrhea or vomiting that lasts longer than two days. This could lead to dehydration.

What can I expect if I have gluten intolerance?

Avoiding gluten usually helps your symptoms go away. But they can come back if you eat gluten again. They may not always occur with gluten, and you may be able to tolerate eating smaller amounts. You may need to manage this condition for the long term.

You can manage it by reading food labels carefully and knowing what foods and ingredients contain gluten. It can be a bit of trial and error to find the amount of gluten or wheat or types you can eat without problems.

Contact your healthcare provider if your symptoms don’t improve or if you have questions about what foods you should eat.