Gluten Sensitivity: What Is It?
Gluten sensitivity is an adverse reaction to gluten, a protein found in cereal grains like barley, wheat, and rye. It is estimated that 1 in 10 people are affected by gluten sensitivity, although the exact prevalence is unknown. Symptoms of gluten sensitivity can include fatigue, abdominal pain, bloating, and diarrhea.
Diagnosing Gluten Sensitivity
Diagnosing gluten sensitivity can be challenging, as it is often mistaken for other conditions such as irritable bowel syndrome (IBS) or celiac disease. It is important to consult with your doctor to rule out other conditions and confirm a diagnosis of gluten sensitivity.
Common Tests for Gluten Sensitivity
The most common tests used to diagnose gluten sensitivity are the blood test, biopsy, and genetic testing. The blood test can detect antibodies to gluten, which can indicate a reaction to gluten. A biopsy of the small intestine can be used to identify damage to the lining of the intestine caused by gluten. Genetic testing can be used to look for mutations in the HLA-DQ2 or HLA-DQ8 genes, which are associated with gluten sensitivity.
Managing Gluten Sensitivity
The only treatment for gluten sensitivity is a gluten-free diet. This means avoiding foods that contain gluten, such as wheat, barley, and rye. It is important to read labels carefully, as gluten can be found in many processed foods.
Conclusion
Gluten sensitivity is an adverse reaction to gluten, a protein found in cereal grains. Diagnosis of gluten sensitivity can be challenging, as it is often mistaken for other conditions. The only treatment for gluten sensitivity is a gluten-free diet. If you suspect you may be gluten sensitive, it is important to consult with your doctor to rule out other conditions and confirm a diagnosis.