Understanding Gluten Intolerance: Causes and Management

Gluten intolerance, also known as gluten sensitivity, is an immune disorder triggered by the gluten component found in wheat and other cereals. It affects genetically predisposed individuals and can lead to various symptoms and complications.
Close relatives of those with gluten intolerance are at a higher risk of developing the condition themselves. While some people with gluten sensitivity experience symptoms like diarrhea, weight loss, and nutritional deficiencies, many remain asymptomatic, making it a silent disease. Gluten intolerance is also associated with other autoimmune diseases, such as type 1 diabetes and thyroid disease, and increases the risk of gastrointestinal cancers and lymphoma.
The causes of gluten intolerance are not completely understood, but several factors are believed to contribute to its development. One factor is an immunological response, where the immune system perceives gluten proteins as foreign invaders, leading to inflammation and associated symptoms. Genetic factors also play a role, with certain genes commonly found in individuals with celiac disease, an autoimmune disorder triggered by gluten. Leaky gut syndrome, characterized by increased intestinal permeability, may also be associated with gluten intolerance, allowing gluten proteins to trigger an immune response. Additionally, the fermentation of gluten in the gut by bacteria and yeasts may contribute to digestive symptoms.
Managing gluten intolerance involves early diagnosis and complete avoidance of gluten-containing foods. Consultation with a healthcare professional or registered dietitian is recommended to evaluate symptoms, conduct appropriate testing, and guide individuals through an elimination diet or other dietary modifications. By following a proper diet regime and eliminating triggers, symptoms of gluten intolerance can be significantly reduced.
Re-reported from the article originally published in HealthShots.