If you have a sensitivity to gluten, you are not alone. It is estimated that 18 million Americans are affected, which is 6 times the amount of those with confirmed celiac disease. Although the causes and risk factors for gluten sensitivity are still not entirely known, there are a number of theories that suggest why gluten, and certain compounds found in grains, may trigger symptoms in some people.
What Is Gluten?
Gluten is a protein found naturally in grain plants such as wheat, barley, and rye. It is found in the seeds of grain plants and is used to store nutrients for the next generation of plants. It is found in many common foods, such as bread, pasta, cakes, crackers, cookies, and cereal, and can also be found in products we use, such as hair and skin products, toothpastes, lip balms and lipsticks, and vitamin supplements.
Gluten Sensitivity Versus Celiac Disease
While symptoms of gluten sensitivity can often be similar to that of celiac disease, the two conditions are in fact very different. Celiac disease is an inherited autoimmune disorder which triggers an autoimmune reaction when gluten is consumed. This means the body’s immune system attacks itself in response to the presence of gluten. Celiac disease damages the small intestine and impedes the absorption of nutrients in food. It can be a very serious condition, causing long-term digestive and nutrition problems.
Unlike celiac disease, gluten sensitivity does not damage the small intestine, but can trigger similar side effects when foods containing gluten are consumed. This can include gastrointestinal symptoms such as abdominal pain, diarrhea, constipation, nausea, as well as headaches and fatigue.
Causes of Gluten Sensitivity
There are a number of theories regarding the cause of gluten sensitivity. Some research has suggested that gluten sensitivity symptoms may occur as a result of microbes and food proteins crossing the intestinal barrier into the bloodstream, causing widespread inflammation. Other causes include:
Gluten
Research has shown that gluten can be responsible for making some people’s intestines inflamed and permeable, but without causing permanent damage to the intestines like celiac disease does. Digestive symptoms were found to improve when following a gluten free diet.
FODMAPs
Research has identified certain compounds within food, that could be responsible for digestive symptoms. FODMAPs (fermentable, oligo-, di-, mono-saccharides and polyols) are the complex names for a collection of molecules found in different foods, including some fruit, vegetables, grains, dairy products, and sweeteners, which can be poorly absorbed within the body. Fructans are found in wheat. They are complex carbohydrates that ferment in the large intestine and can cause digestive symptoms such as gas, bloating, abdominal pain, diarrhea, and constipation.
Amylase Trypsin Inhibitors
Amylase trypsin inhibitors, often found in wheat, act as natural pesticides for insects, making it difficult for them to digest the starches in the grain kernel. Modern wheat has been farmed to have higher levels of these proteins, which may cause inflammation in the intestines and elsewhere in some people’s bodies.
Risk Factors
Genetics
Although there are specific genes associated with celiac disease, and combinations of genes that may raise the risk of celiac disease, this is not necessarily the case for gluten sensitivity. Research has linked genetics to gluten sensitivity in its early stages. Results indicate that you do not necessarily need to carry a celiac disease gene to develop a gluten sensitivity. There are, however, some cases that link celiac disease and gluten sensitivity within family members.
Lifestyle
Diagnosis of gluten sensitivity often rests on symptoms alone, as unlike celiac disease or a wheat allergy, there are no clear markers for identifying gluten sensitivity. If you are suffering from symptoms of gluten sensitivity, the condition often responds well to a gluten-free diet, or by identifying and avoiding specific foods or gluten proteins responsible for causing your symptoms, such as wheat, barley, rye, and oats.
Treatment
It can be challenging to maintain a gluten-free diet, particularly trying to avoid gluten that is not obvious in products. In order to help you eliminate gluten and eat healthy, nutritious foods, your doctor may recommend you meet with a dietician who will be able to educate you about reading product labels and identifying foods that contain gluten, so you can make informed decisions about the foods you eat.
GI Disorder Treatment In Central Texas
If you have a GI disorder, such as gluten sensitivity or celiac disease, call Austin Gastroenterology today. We specialize in gastroenterology and treat all GI and liver disorders.
We are committed to providing you with the best care possible and see patients in 18 offices throughout the greater Austin area. If you would like to learn more about our practice or would like to schedule an appointment, contact us at one of our conveniently located offices or use our online appointment request form.
