One can think of gluten as the “glue” that holds certain foods together such as bread. Gluten is the “general” name for a type of proteins found in certain grains. After eating foods that contain gluten, many people and children will experience sensitivity or intolerance symptoms leading those individuals to be diagnosed with Gluten Intolerance/Sensitivity or Celiac disease. Why does this happen? The body mounts an immune response to the gluten proteins and produces antibodies. Then, the antibodies will attack small intestine tissue or the gluten itself and short term or long term symptoms result.
As damage and inflammation occur to the small intestine from the immune response, you can then think of your intestines becoming like an inoperative shipping yard unable to handle the food you eat as it passes from your stomach into your small intestines. Now, unwanted items (contraband) are absorbed into your body and essential nutrients are blocked and unable to be taken in (absorbed) and distributed throughout the body. If left untreated, many long term health effects can present themselves over time.
Celiac Disease is considered an autoimmune disease–the body attacks its own tissues, damaging the small intestine villi in this case. Please read more on the difference between classical, non-classical and silent celiac disease. Gluten Intolerance is the body seeing gluten as an invader and directly attacking the gluten with inflammation both inside and outside the digestive tract–(intestinal villi remains intact). For more information please see the links provided below.
Testing for Celiac’s and Gluten Intolerance: The tTG test blood test is the most sensitive test for antibodies to gluten. If the test comes back positive, then an endoscopy of the small intestine must be done to confirm true Celiac disease-the small intestine’s villi present as damaged and patient is diagnosed with Celiac disease. If the small intestine’s villi are not presenting as damaged with the endoscopy, then the patient will be diagnosed with gluten-intolerance only after a gluten challenge has been done and shown to eliminate symptoms.
What is a gluten challenge? A person eliminates gluten from their diet for 6-8 weeks and to see if symptoms disappear. After that 6-8 week time period, gluten is introduced back into the diet to see if symptoms show up again. Please note gluten challenges may be done slightly different depending on patient history.
Grains Containing Gluten
- wheat (spelt, kamut, faro, durum, bulgar, and semolina)
- barley
- rye
- triticale
- oats (contaminated with gluten from being harvested or manufactured on the same equipment as other gluten containing grains or products)
Gluten-Free Grains
- corn
- millet
- rice
- sorghum
- oats (may be tolerated by most if harvested or manufactured in a gluten-free facility or a biopsy test is done to confirm tolerance)
- cereals: amaranth, buckwheat, quinoa
For more in-depth information please click on the links below:
What is Celiac Disease?
Symptoms of Celiac Disease
What is the Difference between Celiac and Gluten Intolerance.
Role of the Small Intestine
What is an Autoimmune Disease
