These days it seems almost impossible to walk into a café without coming across a gluten-free cake or customer, despite the fact that only one per cent of Britons are thought to suffer from coeliac disease.
So how do you know if your body actually has a problem with gluten, and if so, whether it’s an allergy, an autoimmune disorder, or simply an intolerance?
Here are some things to keep in mind…
Gluten is a protein found in wheat, barley and rye. It acts as a glue that holds foods together.
What is gluten?
Gluten is a protein found in wheat, barley and rye. It acts as a glue that holds foods together and is present in foods and drinks such as pasta, bread, cereals and beer.
Am I gluten intolerant?
An intolerance occurs when the body has difficulty digesting certain foods. It is different from an allergy (which causes the immune system to overreact).
Gluten intolerance can cause diarrhea, bloating and stomach pain.
The problem is that these symptoms can also be caused by celiac disease, which is not an allergy or intolerance, but an autoimmune disorder that damages the lining of the small intestine.
Gluten intolerance can cause diarrhea, bloating and stomach pain.
How can I get a diagnosis?
There are no approved tests to detect gluten intolerance; it is diagnosed through a process of elimination.
Hannah Whittaker, allergy dietitian and spokesperson for the British Dietetic Association (bda.uk.com), says that to get tested for celiac disease, you should contact your doctor. ‘Screening involves blood tests to look for specific antibodies.
If tests suggest celiac disease, a biopsy of the small intestine using endoscopy may be recommended to confirm the diagnosis,” she explains. (Celiac disease causes visible damage that does not occur in cases of intolerance.)
If you are diagnosed with gluten intolerance, you will be advised to follow a gluten-free diet. But unlike those with celiac disease, who are advised to avoid gluten altogether, you may be able to tolerate small amounts.
Hannah Whittaker, an allergy dietitian and spokesperson for the British Dietetic Association, says people should contact their doctor to get tested for coeliac disease.
Is all gluten bad?
“Gluten-free” doesn’t necessarily mean “healthy.” Foods containing whole wheat, barley, or rye are rich in fiber, iron, B vitamins, and calcium. Almost all gluten-free bread, on the other hand, is highly processed.
Coeliac UK warns: “A gluten-free diet is a complicated undertaking that can limit choice and variety. If not managed properly, it can lead to nutritional deficiencies.”
If you don’t have coeliac disease or intolerance, but you avoid gluten long-term, you may have trouble reintroducing it into your diet. Ms Whittaker recommends slow reintroduction and monitoring symptoms.
Foods containing whole wheat, barley or rye are rich in fiber, iron, B vitamins and calcium.
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