Non-celiac Gluten Sensitivity
Non-celiac gluten sensitivity is a reaction of the immune system to gluten ingestion. It differs from celiac disease in that there is little or no damage to the intestinal villi. However, both involve digestive and extra-digestive symptoms and primarily affect women.
Furthermore, it is a pathology diagnosed by exclusion, since blood markers are negative and the genes involved are unknown. So far, all gluten-containing cereals have been removed from the diet for a period of 4 to 6 weeks.
After this period, it is reintroduced to assess if there is a worsening of symptoms. This protocol is performed after performing an exhaustive study to rule out celiac disease and wheat allergy.
And if gluten wasn’t the only cause…
According to various studies, the more likely that the inhibitors of trypsin-amylase and fructans are also involved. They are found in wheat and some vegetables.
Therefore, they make digestion difficult, weakening the intestinal barrier and being fermented by the microbiota, giving rise to several symptoms, as we will see below.
How does it manifest?
It usually affects the digestive system, causing nausea, vomiting, gas, abdominal pain and bloating, reflux, diarrhea or constipation. Also stand out:
- Loss of weight.
- Poor absorption of nutrients, leading to anemia and steatorrhea (presence of fat in the stool).
- Tiredness.
- Headache.
- Eczema on the skin and itching.
- Joint pain.
- Menstrual and mood changes.
- Growth deficit.
Although manifest only upon ingestion of gluten, the inflammation is widespread, because they are secreted all kinds of substances that stimulate the release of histamine in the tissues.
Dietary treatment of non-celiac gluten sensitivity
In both celiac disease and sensitivity, the only effective treatment is to maintain a gluten-free diet for life. That is, avoid all cereals such as wheat, rye, barley, kamut, bulgur and triticale.
Even oats should be excluded, despite not containing gluten, but avenin, with a similar structure, to which only 3% of people react negatively. However, when fields are located close to wheat fields or when the same factory uses gluten, contamination can occur.
Remember that gluten is a protein widely used as an additive whose function is to clump together and provide elasticity and softness. Thus, sauces, chocolates, cold cuts, sausages, hamburgers or jellies can contain it.
And, although some consider that they can tolerate a certain amount, it is still too early to make this statement given the lack of studies on the subject. It is also recommended to avoid the consumption of:
- Garlic, onion and leeks. Remember, you can use them to flavor and remove them later.
- Asparagus and artichokes.
- Mushrooms.
- Cabbage, cauliflower and all crucifers (broccoli, Brussels sprouts, etc.).
- Chicory.
- Peas and avocado.
In conclusion, non-celiac gluten sensitivity has increased in recent years, so it is necessary to go to the gastroenterologist in case of long-term discomfort (at least 2 to 3 months) to rule out allergy and celiac disease. That way, you can start deleting the foods that cause problems and feel much better.
