Gluten Intolerance Symptoms

Gluten intolerance symptoms are not specific or typical. Each individual who suffers from this issue may experience different discomforts in varying ways. Symptoms may be moderate, severe or barely present.

Celiac Disease

When an individual experiences an intolerance to gluten, it is said that they have Celiac Disease. This is a digestive condition triggered by eating foods containing gluten. Protein gluten is typically an ingredient in bread, pasta, cookies, pizza crust or other foods containing barley, rye or wheat.

Essentially, the condition is one that hinders or blocks the intestinal absorption of important nutrients. After the body becomes deficient of these nutrients over time, the brain, peripheral nervous system, bones, liver and other organs can be affected detrimentally.

However, a proper diet can be maintained to reduce the negative effects of this condition.

Gluten Intolerance Symptoms

As mentioned before, there are no typical or absolute symptoms of gluten intolerance. However, an individual may be suffering from intolerance for a long time before realizing it. Basic gluten intolerance symptoms can include intermittent diarrhea, abdominal pain and bloating. Additional physical symptoms include: weight loss, foul-smelling stools that appear grayish, fatty or oily, osteoporosis, stunted growth in children and general weakness. Joint pain, muscle cramps, anemia, mouth sores, skin rash, dental disorders and tingling in the legs and feet are sometimes present as symptoms of gluten intolerance. A gluten intolerant patient may also report feelings of irritability or depression.

A blistering, itchy skin disease, dermatitis herbetiformis, may also occur as a result of being intolerant to gluten. This can cause intestinal damage much like celiac disease does without producing the notable digestive symptoms.

Likelihood of Gluten Intolerance

This can be an inherited intolerance. If someone in the family has it, there is a 5 to 15 percent chance that an individual may develop an intolerance, as well. One in 22 people who are closely related to someone with an intolerance, report an intolerance to gluten.

Other times, intolerance results after some form of trauma such as physical injury, pregnancy, infection, severe stress or surgery.

Within the United States, estimates indicate that one in 133 people have an intolerance to gluten.

Those who are most at risk include anyone who is currently affected by any disorder that affects the immune system. For example, those with rheumatoid arthritis, lupus, type 1 diabetes, autoimmune thyroid disease or microscopic colitis may be more at risk than the average person.

There is a chance that the disease is actually more prevalent in society than traditionally thought. Because of the ambiguous and varied symptoms, there may be many misdiagnoses of this disorder.

Diagnosis

A blood test can identify when high levels of antibodies are present in the blood stream, which is a strong indicator of the disorder. Further testing on the intestinal tissue will determine if there is damage to the villi, through examination by an endoscope.

Medical treatment should be sought when symptoms of gluten intolerance occur. Additionally, if the patient is closely related to someone with intolerance, medical attention should be sought for a possible diagnosis. This can help to avoid potential complications associated with osteoporosis, certain types of cancer or anemia.

When a child is noticed to be irritable, pale, failing to grow or has a flat buttocks, potbelly and bulky stools, medical attention should be sought.

Treatment

In order to treat this disorder, a patient must avoid foods containing gluten. This includes all foods containing wheat, rye or barley. Many basic foods are allowed in a gluten-free diet. Some of these are fresh meats, fish and poultry; dairy products; fruits; vegetables; rice; potatoes and gluten-free flours.

It's Hard, But Not Impossible

While managing a gluten-free diet may be difficult and frustrating, it's not hard when you get used to it. Initially, there will be a lot of label reading, adaptation of favorite recipes and caution. Consult dietitians, manufacturers of products and fellow gluten intolerants. They will have helpful hints and suggestions for your change in lifestyle.