Gluten sensitivity

Gluten sensitivity is a condition in which consuming gluten, a protein found in wheat, barley, and rye, can cause a range of symptoms such as abdominal pain, bloating, diarrhea and headache. Unlike celiac disease, gluten sensitivity does not involve an immune response or damage to the small intestine.

Symptoms

• Gluten sensitivity can cause a range of symptoms, including:
• Abdominal pain
• Bloating
• Diarrhea or constipation
• Nausea or vomiting
• Headache
• Fatigue
• Joint pain
• Skin rash or itching
• Symptoms may occur shortly after consuming gluten-containing foods or may take several hours to develop.

Diagnosis

Diagnosing gluten sensitivity can be challenging, as there is no specific test for the condition. Diagnosis is typically made based on the presence of symptoms that improve when gluten is removed from the diet, and the absence of other conditions such as celiac disease or wheat allergy.

Treatment

• The only treatment for gluten sensitivity is a gluten-free diet. This involves eliminating all foods and products that contain gluten, including wheat, barley, and rye. Gluten-free alternatives are available, however, including flours made from rice, corn, potato, and other grains, and gluten-free bread, pasta, and baked goods.
• It is important for people following a gluten-free diet to read food labels carefully and avoid cross-contamination with gluten-containing foods during preparation and cooking. Some people may also need to take supplements or work with a dietitian to ensure they are getting all the necessary nutrients in their diet.

Also see

• Gluten_sensitivity (WikiMD)
• Gluten_sensitivity (Wikipedia)

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