Gluten intolerance and celiac disease can cause nausea, flatulence and pain. What is the difference?

About one out of ten Australians say they follow Gluten -free diet.

It means Eliminating common food – such as bread, pasta and pasta – containing gluten, protein found mainly in Wheat, barley and rye.

Not everyone who follows a gluten -free diet has a basic condition. But if you experience nausea, flatulence or abdominal pain after eating gluten, it can be a sign of intolerance to gluten or celiac disease.

While gluten intolerance and celiac disease have many similar symptoms, intestinal damage and malnutrition can be caused. So what is the difference?

What is celiac disease?

Celiac disease is an autoimmune disease. This means that the body incorrectly begins to attack well cells and tissue – in this case in the compact intestine – causing inflammation.

Affects around one in 70 Australians, but only 20% of this group are diagnosed.

If you have Celiac diseaseEating gluten -containing foods can damage your villi, structures in the compact intestine that facilitate the body absorb nutrients.

After a meal containing gluten, you can experience digestive problems, including diarrhea, flatulence, nausea, gas and abdominal pain.

Gluten It can also cause Mighty -forming symptoms such as cerebral fog, headaches, dermatitis Herpetiformis (itching, bladder skin rash), joint pain and fatigue.

In the long run, unstable celiac disease can lead to malnutrition, because damaged villi cannot absorb nutrients from food. It can also reduce bone mineral density and is associated with neurological disorders such as Epilepsy and dementia.

How is celiac disease diagnosed?

To get a thorough diagnosis, you can’t eliminate gluten from your diet yet. It is so that you can measure its impact on the digestive system.

Diagnosis include Blood tests, followed by a compact intestinal biopsy with an endoscope (a device with lightweight that can look into the body).

Blood tests are looking for antigens – markers of reaction to gluten – while the biopsy checks all damage to the villi in the intestine.

In some cases Capsule endoscopyWhere the pill size camera is swallowed, it is used to look at the intestine and observe damage.

What about gluten intolerance?

People with gluten intolerance experience similar symptoms to celiac disease. The difference is that after eating gluten, there is no autoimmune response or intestinal damage.

Gluten intolerance is sometimes known as Sensitivity to gluten without cola.

Some estimated 1% Australians live with gluten intolerance, but only 12 out of 100 in this group is diagnosed by a doctor.

Doctors will exclude celiac disease and wheat allergies as the first step for a person with gluten -related symptoms.

After their exclusion, you can recommend gluten -free dietary examination, supervised by an accredited practitioner to check if the symptoms are improving.

Formal Diagnosis of gluten intolerance It can only be confirmed with a highly sophisticated dietary study, which compares the effect of gluten and placebo for at least eight weeks.

This form of scientific research is very intense and not very common.

Instead, many people just decide to eliminate gluten without diagnosis.

Extreme sensitivity to gluten

Celiac disease is heavier than gluten intolerance, and sensitivity may vary depending on the diagnosed.

Even traces of gluten can cause symptoms. This means that the necessary gluten -free, gluten -free diet.

It also means that people with celiac disease must be careful of cross pollution. For example, using the same knife, chopping boards or a toaster for cutting or toast of gluten -free bread and ordinary bread can carry gluten particles and cause a reaction.

According to the latest research, absorption of justice 50 mg Gluten a day is enough to cause intestinal damage to people with celiac disease.

In the context, a slice of whole grain bread contains about 4,800 mg of gluten, which means that 50 mg is about 1/100 a slice of bread.

A compact amount of gluten will not affect someone with gluten intolerance in the same way. They may have transient symptoms, but they will not experience intestinal damage.

However, symptoms and their severity may vary depending on the person, depending on individual sensitivity.

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Read more: What is the difference between food allergy and intolerance?

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Should I cut gluten just in case?

Perhaps you are wondering if there is a defect in avoiding gluten, whether you have celiac disease or intolerance.

May be.

Food grains are gluten They are affluent in necessary nutrients, such as fiber, Folian, iron and vitamins in group B.

Avoiding gluten when you don’t have to lead to nutritional deficiencies.

Gluten -free products It can also be more high-priced and are sometimes higher in sugar, salt and fat to compensate for texture and taste.

Before making any changes in the diet, it is best to talk to an accredited dietitian to make sure you do not lose significant nutrients.

What if you have symptoms?

Typical symptoms of gluten or celiac disease intolerance include bloating, diarrhea or constipation and abdominal pain. Both conditions can cause non-gastronestinal symptoms, such as headaches, fatigue and joint pain.

If these symptoms sound familiar, it’s best to talk to a health care worker who can test you in terms of celiac disease and/or wheat allergies before eliminating gluten from your diet.

Remember, self -diagnosis and removal of gluten without appropriate tips can do more harm than good.

If your symptoms concern you, talk to your family doctor, a gastroenterologist or a qualified dietitian. Australia’s dietitian has a list Accredited practicing dietitians.