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Sensitivity to non-celiac gluten: similarities and differences with celiac disease

There are many people who report swelling, diarrhea or other gastrointestinal symptoms after eating food with wheat, oats or other cereals but have not been diagnosed with any type of allergy or intolerance. If the same thing happens to you and you feel bad about gluten but you are not allergic, we tell you what gluten sensitivity is, not celiac.

Sensitivity to non-celiac gluten, a controversial entity

More and more people are withdrawing gluten from their diet without being celiac, suffering an allergy to wheat or an intolerance to cereals with gluten, however, they say that the exclusion of wheat, oats, barley and rye and The foods that contain them reduce intestinal symptoms and digestive discomforts, thus the self-reported response is the basis on which this non-celiac gluten sensitivity syndrome is defined, according to Italian scientists.

That is to say, there is no diagnostic test that can indicate with total certainty whether or not a sensitivity to non-celiac gluten is suffered, as this condition shares symptoms with gluten intolerance, wheat allergy and irritable bowel syndrome but presents normal villi in the intestine before biopsy, as well as negative serology , as explained in the journal BMJ.

Diagnostic tests rule out the presence of celiac disease and wheat allergy but the symptoms seem to insist that gluten is the cause of them similar to those suffering from celiac disease. Thus, the presence of a sensitivity to gluten is confirmed when when excluding this component of the diet the symptoms improve markedly.

The sensitivity to non-celiac gluten presents similar symptoms to celiac disease but this pathology is ruled out in the diagnostic tests. However, the solution to the symptoms is to eat a gluten-free diet

For this reason, the diagnosis, epidemiology, prognosis or therapeutic approach of non-celiac gluten sensitivity can not yet be clearly described and this makes it a controversial and confusing entity, as indicated in an investigation published in the Gastroenterology and Hepatology magazine.

Anyway, the important thing here is to know that there may be a sensitivity to gluten that causes symptoms similar to celiac disease or allergy to wheat but that are not shown as such pathologies, or at least not in their classical forms, therefore, the gluten-free diet is the solution to this sensitivity and considerably reduces symptoms in a similar way to the FODMAP diet, according to Australian scientists.

If you feel bad about gluten but do not suffer from allergies and intolerances, you can have a sensitivity to non-celiac gluten and your best solution is to carry out a diet without wheat, oats, barley and rye or foods containing these ingredients.

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