2023-11-06 19:00:54
Over the last few years it has become common to hear the term gluten intolerance. Even more and more people have become conscious about their diet by implementing special diets. But the truth is that in the end its meaning is still not clear and what it implies has even been distorted.
For most people, there is no need to completely eliminate foods containing gluten and no benefit from doing so has been demonstrated, states the Graduate in Medicine and Surgery, Sarmed Samigastroenterologist Mayo Clinic Healthcare in London. He also explains the reason and the difference between two gluten-related diseases: celiac disease and intolerance.
Gluten intolerance and celiac disease: Main differences
He gluten It is a protein found in grains, such as wheat, barley, and rye. In celiac disease, gluten ingestion triggers an autoimmune reaction that causes cell damage in the small intestine. This, in turn, can cause diarrhea, fatigue, weight loss, bloating, anemia and other problems, and lead to serious complications.
The gluten intolerance it’s more common. It is compared to intolerance to dairy, onion or garlic.
“In gluten intolerance there is no cellular damage or inflammation. It’s more of a sensitivity. If an immediate reaction occurs when consuming it, such as diarrhea, it is more likely to be intolerance than celiac disease, since it is a slow process that is not usually felt immediately.
How is each one identified?
A sign that a person has gluten intolerance or celiac disease It is the presence of one or more gastrointestinal symptoms, such as diarrhea, bloating or heartburn, which decrease or disappear if this protein is eliminated from the diet and appear again if the person returns to its consumption. If this occurs, it is important to get tested in case it is a more severe celiac disease.
To treat intolerance gluten It is enough to reduce the consumption of foods that contain it, instead of eliminating them completely, says the specialist.
“It depends on the degree of intolerance. For some people, halving their gluten intake is enough, while others need to reduce more. “It is different from celiac disease, in which gluten must be avoided completely and strictly.”
The diagnosis of the celiac disease It usually begins with a blood test to determine if the body considers gluten an invader and generates high levels of antibodies to protect itself. If the blood test is positive, an imaging test called endoscopy is used to perform biopsies and check for damage to the small intestine.
“We generally recommend that people not follow a gluten-free diet if they are tested for celiac disease, because it can lead to false-negative blood test results.”
For most patients with a diagnosis of celiac disease, the gluten elimination keeps this disease under control. However, without a diagnosis of celiac disease, there is no reason to eliminate it from your diet.
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