Gluten intolerance is described as the digestive adverse effects patients experience after ingesting gluten-rich foods, such as wheat, rice, and barley.
Gluten intolerance should be distinguished from non-celiac gluten sensitivity, which is another condition that presents with milder symptoms.
What causes gluten intolerance?
Unfortunately, we do not have a complete understanding of gluten intolerance’s pathophysiology. However, we are sure that gluten intolerance is entirely different from the infamous celiac disease.
This is because the intestinal wall lining seems to be intact in patients with gluten intolerance, which is not the case in celiac disease.
Symptoms of gluten intolerance
After ingesting gluten-containing foods, patients may experience the following signs and symptoms:
- Abdominal discomfort or pain
- Lethargy (fatigue)
- Unintentional weight loss
- Iron-deficiency anemia
- Mood swings
- Arthralgias and myalgias (articular and muscular pain)
The treatment of gluten intolerance is very straightforward; you simply have to adopt a gluten-free diet.
I know that it might sound easy to do; however, this task could be quite challenging in reality since most foods contain gluten.
Fortunately, the continuous education of individuals and industries about this disease has paid off. Now, you could clearly read on the label whether a product contains gluten or not.
Gluten intolerance used to be a hassle to deal with. Both patients and physicians had a difficult time controlling the symptoms.
Thankfully, inventing allergic testing and gluten-free foods helped patients live a normal life without any long-term complications.