The Difference Between Celiac Disease, Gluten Intolerance, and Wheat Allergy | CTG Blog
Celiac disease, gluten intolerance, and wheat allergy have very different symptoms, as each person’s body reacts to gluten differently, and the tests used to diagnose each condition are different.
Celiac disease is an autoimmune disorder in which genetically susceptible individuals react negatively to gluten, a protein found in wheat, barley, and rye, resulting in malabsorption, or the inability of the small intestine to absorb nutrients into the bloodstream.
Symptoms of Celiac Disease
Celiac disease is a serious condition, and the best way to manage the symptoms is to eliminate gluten from your diet completely.
Gluten intolerance, also known as non-celiac gluten sensitivity, has symptoms that are similar to celiac disease. When a celiac person eats gluten, his or her immune system attacks his or her own body’s tissue, whereas gluten intolerance causes short-term bloating and stomach pain.
Symptoms of Gluten Intolerance
Gluten intolerance manifests itself in a variety of ways, the most common of which are gastrointestinal. Diarrhea, Fatigue, Nausea, Gas, and Constipation are some of the most common symptoms. Gluten intolerance sufferers may find relief by taking digestive enzymes or completely eliminating gluten from their diet.
A wheat allergy is similar to celiac disease or gluten intolerance, but unlike these conditions, a wheat allergy can be outgrown, and it does not cause long-term damage to the small intestine unless anaphylaxis, the most serious type of allergic reaction, occurs.
Symptoms of Wheat Allergy
Wheat allergies share many symptoms with gluten intolerance, but the risk of anaphylaxis should be taken seriously. If you’re diagnosed with a wheat allergy, your doctor may recommend antihistamines, epinephrine, or a wheat-free diet.
Visiting Your Family Doctor
It’s important to stick to your current diet until your doctor gives you specific instructions to reduce or eliminate gluten from your diet. Celiac disease, gluten intolerance, and wheat allergy are all difficult to diagnose, and each condition has its own test that can accurately determine a diagnosis.
Can you have a sensitivity to wheat but not gluten?
Gluten is a protein found in grains like wheat, barley, and rye; while some people are allergic to wheat, this is not the same as a gluten allergy.
What is the difference between a wheat allergy and celiac disease gluten intolerance?
Celiac disease is an autoimmune disorder; wheat allergy is an immune (rather than auto-immune) response; and the biological processes underlying non-celiac gluten sensitivity are unknown.
Is celiac and gluten free the same?
Gluten sensitivity refers to a protein family found in grains such as wheat, rye, and barley. Celiac disease is an immune response to these proteins that causes damage to the small intestine lining, which can be confirmed by a blood test and upper endoscopy.
What food has gluten but not wheat?
Alternatives to Wheat and Gluten Grains and Flours Maize (corn), corn flour, potato, potato flour, rice flour, soya beans, soya flour, buckwheat, millet, tapioca, quinoa, amaranth, sorghum, arrowroot, chickpea (gram) flour, and lentil flour are all wheat and gluten-free options.
How do you test for non-celiac gluten sensitivity?
There are currently no recommended methods for testing non-celiac gluten sensitivity (also known as gluten intolerance), though some doctors may offer saliva, blood, or stool testing, which has not been validated and is therefore not accepted.
Can you be intolerant to gluten and not have celiac disease?
Although celiac disease is the most severe form of gluten intolerance, non-celiac gluten sensitivity, a milder form of gluten intolerance that can still cause symptoms, affects 0.5u201313% of the population ( 39, 40 ).
What foods to avoid if you have a wheat allergy?
Wheat-allergic people should avoid foods that contain wheat, such as:
- Cookies, cakes, donuts, muffins, crackers, pretzels, waffles, and bread.
- Breakfast cereals.
- Beer, ale, and root beer.
- Coffee substitutes, malted milk, and instant chocolate drink mixes.
How quickly gluten affect celiac?
Even though a promising drug failed in clinical trials last year, the findings reveal important new information about celiac disease. When patients are exposed to gluten, they experience an immune reaction within two hours, which is much faster than previously thought, and the symptoms are not what most people expect.
What is the difference between wheat free and gluten-free?
Gluten is a protein found in wheat, rye, and barley, so a product labeled gluten-free may not be gluten-free. According to FDA regulations, a gluten-free product must contain less than 20 ppm of gluten, but there may be traces of wheat protein below that amount.
Can you suddenly become gluten intolerant?
Can You Develop Gluten Intolerance Suddenly? Gluten intolerance can develop suddenly, depending on genetic factors; some people experience symptoms early in life, while others don’t experience symptoms until later in life.
How do I know if I have an intolerance to gluten?
Gluten intolerance can cause a variety of symptoms, including:
- Excessive bloating.
- Joint pain.
- Stomach ache.
- Unexplained mood changes.
- Lack of ability to think clearly (sometimes referred to as “brain fog”)
What flour has no gluten?
14 Gluten-Free Flours to Try
- Buckwheat Flour. Buckwheat contains the word “wheat,” but it is not a wheat grain and is gluten-free.
- Sorghum Flour.
- Amaranth Flour.
- Teff Flour.
- Arrowroot Flour.
- Brown Rice Flour.
- Oat Flour.
Do potatoes contain gluten?
Many foods, such as meat, vegetables, cheese, potatoes, and rice, are naturally gluten-free, so you can still include them in your diet. A dietitian can help you figure out which foods are safe to eat and which aren’t, but if you’re not sure, use the lists below as a starting point.
Which breads are wheat free?
Regular bread can be replaced with a variety of wheat-free options.
- Rye Bread. Rye bread is typically denser than wheat bread because it is made with rye grain flour rather than wheat flour.
- Sourdough Bread.
- Gluten-free bread.
- Corn Tortillas.
- Sweet Potato.