Celiac disease, gluten intolerance or wheat allergy? Learn to differentiate

The nutrilogy specialist explains the differences between celiac disease, gluten intolerance and wheat allergy. Know the symptoms

In the complex universe of adverse reactions to gluten, there are three main conditions that often cause confusion: celiac disease, gluten intolerance (also known as non-celiac gluten sensitivity), and wheat allergy.

Dr. Renata Domingues de Nóbrega, nutrition specialist, explains that each of these conditions has its own characteristics, symptoms, methods of diagnosis and treatment.

Therefore, understanding the differences between them is crucial for proper management and to ensure a better quality of life for those suffering from these conditions. With this in mind, the specialist explains each of the conditions. Watch:

Celiac disease: an autoimmune condition

Celiac disease is a chronic autoimmune condition in which ingestion of gluten – a protein found in wheat, barley and rye – causes an immune response that damages the villi of the small intestine.

“This damage impairs nutrient absorption, which can lead to a wide range of symptoms and complications, from digestive problems to malnutrition, osteoporosis and, in rare cases, some types of bowel cancer,” warns the doctor .

According to the specialist, the diagnosis involves blood tests to detect specific antibodies, followed by a biopsy of the small intestine. Treatment consists of a lifelong strict gluten-free diet, which allows the intestines to recover and the symptoms to subside.

Gluten intolerance: a question of sensitivity

Unlike celiac disease, gluten intolerance does not result in an autoimmune or allergic response.

Despite this, individuals with the condition experience symptoms similar to those of celiac disease – such as abdominal pain, bloating and diarrhea – after ingesting gluten, but without the immunological markers or intestinal damage associated with celiac disease.

“The diagnosis is by exclusion and the treatment consists of reducing or eliminating gluten from the diet, depending on the severity of the symptoms”, explains Renata.

Wheat allergy: an allergic reaction

Wheat allergy is an immune system reaction to wheat proteins, including but not limited to gluten. It is characterized by symptoms that can range from mild to severe, such as skin rashes, gastrointestinal and respiratory problems or, in extreme cases, anaphylaxis.

Diagnosis is made through skin or blood tests to identify specific IgE antibodies. “Managing wheat allergy involves completely eliminating wheat in all its forms. However, unlike celiac disease, people may be able to consume other grains that contain gluten,” says the nutrition specialist.

Implications for health and quality of life

Renata emphasizes that adopting an adequate diet is essential to managing these conditions. For people with celiac disease, for example, a gluten-free diet is not an option but a lifelong necessity.

“Those with gluten intolerance may need to experiment to determine their gluten tolerance level, while people with wheat allergies should avoid wheat but can tolerate other gluten-containing grains,” he clarifies.

According to your doctor, living with celiac disease, gluten intolerance, or wheat allergy can be difficult, but with the correct diagnosis and proper management, you can lead a healthy and fulfilling life.

“Information is key to understanding these conditions and promoting awareness of both patients and healthcare professionals. Seek medical advice if you suspect any of these conditions and do not self-diagnose based on general information,” concludes Renata.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.