What does a gluten intolerance feel like?

9th April 2018

What does a gluten intolerance feel like?

Screenings suggest 1 in 100 people have coeliac disease in the UK, but only 24% of people with the condition are clinically diagnosed. This makes it much more common than previously thought. Coeliac disease is an autoimmune disease. It’s often the most severe form of gluten intolerance. In extreme cases, it causes damage to the digestive system, malnutrition, and osteoporosis. But, non-coeliac gluten sensitivity causes symptoms often identical to those of coeliac disease. The difference between the two conditions is the process your body undergoes when reacting to gluten.

The reason why a lot of gluten intolerance goes undiagnosed is due to the wide-ranging symptoms which vary between individuals. The symptoms of gluten intolerance sometimes don’t have anything to do with digestion. This means making the connection between what you are feeling and what you are eating is more difficult than you think. Below are some of the common symptoms that could signal you are experiencing gluten intolerance.

Digestive Symptoms

Digestive problems such as excess gas, bloating, diarrhoea, smelly faeces, and constipation could signal a gluten intolerance. These are some of the most common complaints from people who are gluten sensitive and intolerant. But, the cause of these symptoms can lie in a wide range of other illnesses or problems. Experiencing them doesn’t necessarily mean you have an issue with gluten.

Other physical symptoms may include abdominal pain, unexplained weight loss, joint and muscle pain, and leg or arm numbness. These symptoms are physically uncomfortable but also leave you feeling miserable if they occur at inconvenient times which stops you enjoying your day. This is why it is best to find the cause of these problems if they happen regularly.

Non-Digestive

Gluten-intolerant individuals may be more prone to headaches than other people. It can leave you feeling tired and having a reduced ability to think clearly. This affects up to 40% of gluten intolerant individuals. Those who are gluten intolerant also seem to be at an increased risk of anxiety, panic attacks, and depression. These symptoms are often missed in connection with gluten intolerance as many find it unexpected that gluten-related illnesses affect your mental health as well as physical.

There are a few theories as to why this is the case. These include abnormal serotonin levels, gluten exorphins interfering with the central nervous system, and changes to the gut microbiota as a result of gluten intolerance. Gluten intolerance may directly cause anxiety and depression. But, the cause of these symptoms may be due to other physical symptoms which reduces your quality of life.

The feeling of being gluten intolerant can mimic the feeling of many other health issues and lead to a reduced sense of well-being. The symptoms are not specific to gluten intolerance. This means coeliac disease and non-coeliac gluten sensitivities go undiagnosed as people don’t always relate the symptoms to gluten. For this reason, if you are experiencing any of these symptoms it may be useful to keep a food diary to see if there are gluten related patterns with your symptoms.

If you are unsure whether you are suffering from a gluten intolerance, getting tested is the best way to understand what it might be causing these uncomfortable symptoms. Book an appointment with one of our specialists today.

Are you becoming intolerant of your reactions to gluten?

12th February 2018

Are you becoming intolerant of your reactions to gluten?

‘Triticum aestivum’ is increasingly becoming a worldwide menace. This pesky allergen aggravator is more commonly known as bread wheat. You find it in many foods such as bread, cakes, pasta, pizza, bulgur, couscous, and cereals. Many individuals suffer from specific immune responses as a result of ingesting gluten, that is present in wheat, barley and rye.

There are two types of reactions. The first occurs through Immunoglobulin E (IgE). The more serious of the two, it is a severe allergic response that comes in two forms. When digested it shows as a food allergy and can be pretty severe. The second form is when inhaling the particles, which appears as a respiratory allergy, including allergic asthma. This is common in professional environments where employees are continuously around wheat flour. Bakers for example frequently have this issue. Food allergy IgE reactions commonly happen in children.

Non-IgE mediated gluten food reactions cause internal inflammation in oesophagus and stomach. While non-IgE reactions are highly unlikely to cause anaphylaxis, severe gastrointestinal symptoms can occur.

Triggers

The number of people having symptoms as a result of contact with wheat is on the rise for both immunoglobulin E (IgE) and non-IgE mediated cases. Clinical assessment may include allergy tests for IgE mediated conditions and exclusion diet for Non-IgE wheat related cases.

There are many foods known to trigger allergies in both adults and children. The common allergens in childhood are:

• Milk
• Egg
• Wheat
• Soy
• Peanuts/tree nuts
• Fish/shellfish

The first step to determine the cause of the triggers is by using allergy testing. Once the allergen has been identified, your consultant can start to work on adjusting your diet. After 6-12 months on a gluten-free diet, roughly 80% of patients lose their antibody response. From five years onwards this increases above 90%.

Are you concerned that you might have a food or gluten allergy? Book an appointment with one of our consultants today. One of our consultants will get started and take your first steps toward minimising your discomfort.