Gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), is a condition where the body has difficulty digesting gluten, a protein found in wheat, barley, and rye. Unlike celiac disease, gluten intolerance does not cause damage to the small intestine but can still lead to digestive discomfort, fatigue, and other systemic symptoms.
Since there is no single test for gluten intolerance, diagnosis is typically based on:
While both conditions involve a reaction to gluten, they differ significantly:
Celiac disease is an autoimmune disorder that causes the immune system to attack the small intestine when gluten is consumed. It requires strict lifelong avoidance of gluten.
Gluten intolerance does not involve an autoimmune response or intestinal damage, and some individuals may tolerate small amounts of gluten without severe symptoms.
Symptoms of gluten intolerance can vary widely and may include:
Managing gluten intolerance requires lifestyle adjustments, including dietary modifications and symptom management strategies:
Transitioning to a gluten-free diet can be overwhelming, especially when learning to identify hidden sources of gluten in processed foods and restaurant meals. Nutrition counseling with a registered dietitian can help:
If you suspect you have gluten intolerance, seeking expert guidance is the best way to get clarity on your symptoms and receive a personalized treatment plan. The gastroenterologists at NYGA offer comprehensive evaluations, diagnostic testing, and nutrition counseling to help you confidently navigate a gluten-free lifestyle.