People with gluten intolerance may experience the following symptoms when they include glutenous foods in their usual diet. Those who report gluten intolerance say IBS-like symptoms , such as diarrhea and constipation , are common.

Occasionally having such digestive issues is expected, but experiencing them on most days can indicate an underlying condition. People with celiac disease may also experience diarrhea and constipation. They may also have poop that smells particularly unpleasant, as the condition causes poor nutrient absorption.

Another common symptom that people report in cases of gluten intolerance is bloating. This refers to the feeling of a full stomach that is uncomfortable and lasting. People may also feel a buildup of gas. Certain foods or drinks, such as vegetables and fizzy drinks, can cause bloating. However, it can happen for a number of different reasons.

In people with gluten intolerance, the feeling of bloating may occur very regularly and is not necessarily related to the amount of food they eat. Similarly, several different causes can lead to abdominal pain , including stomach flu , gas , and acid reflux.

However, people with gluten intolerance often note experiencing abdominal pain frequently and without another obvious reason. Fatigue is another symptom that people may find hard to identify, as it can have a lot of different causes, many of which are not related to any medical condition.

People with gluten intolerance may have persistent feelings of tiredness that impair daily functioning. People with gluten intolerance may also experience nausea , particularly after consuming a meal containing gluten.

Nausea can have many causes, but if it often occurs after eating gluten, it can be a sign of gluten intolerance. Experiencing regular headaches is another symptom that can occur in people with gluten intolerance.

People with gluten intolerance may experience several of these symptoms on a regular basis. It is also possible for other symptoms to occur with gluten intolerance, although they are less common. According to a narrative review , other symptoms may include the following:.

To diagnose a gluten intolerance, a doctor must rule out celiac disease and wheat allergy. They may take a blood sample to analyze for antibodies that could indicate celiac disease or a wheat allergy.

In some cases, other tests, such as an intestinal biopsy , may also be necessary. Once a doctor has ruled out a more serious condition, it can still be difficult to confirm whether gluten intolerance is present, as there are no tests for this.

It can help for a person to keep a food diary to record what foods they are consuming and what symptoms they are having. Gluten intolerance is often mistaken for celiac disease, but they are separate conditions. People also sometimes mistake gluten intolerance for a wheat allergy.

A wheat allergy can be life threatening, as some symptoms impair breathing or cause a loss of consciousness , which is not the case with celiac disease or gluten intolerance. People should seek immediate medical attention if they or someone else is experiencing difficulty breathing or staying conscious.

The symptoms of gluten intolerance are less severe than celiac disease or a wheat allergy, and people know much less about the condition. Healthcare professionals may recommend that people with a gluten intolerance avoid any food with gluten in it, which includes any food that contains:.

This policy of elimination rules out many different types of foods and drinks. The most common foods and drinks containing gluten include:.

Learn more about a gluten-free diet. According to research in a review, gluten intolerance prevalence may range from 0. The symptoms associated with this condition are widespread and have many potential causes. This means it can be easy to misidentify gluten intolerance.

Some people with gluten intolerance may benefit from completely excluding gluten from their diet. However, some people may still experience symptoms after doing this.

People can work with a healthcare professional to determine what type of diet and gluten restriction might work best to reduce their symptoms. While people with celiac disease must exclude gluten from their diet as soon as a doctor diagnoses the condition, many people with gluten intolerance slowly reduce the consumption of gluten rather than cutting it out straight away.

For example, a person may start by including one gluten-free meal daily before slowly adding more. Doctors diagnose gluten intolerance by ruling out other conditions, such as celiac disease and a wheat allergy.

People should speak with a healthcare professional if they believe they have a gluten intolerance. Symptoms of a gluten intolerance may appear hours or days after consuming food or drinks that contain gluten. Doctors will use a blood test to look for antibodies that indicate celiac disease.

They may also carry out an intestinal biopsy. People who suspect they have a gluten intolerance should seek medical attention before making any dietary changes themselves. But some experts think this may be underestimated because milder cases may go undiagnosed or be misdiagnosed as other digestive conditions, such as irritable bowel syndrome IBS.

People with certain conditions, including type 1 diabetes , autoimmune thyroid disease, Down's syndrome and Turner syndrome , have an increased risk of getting coeliac disease. First-degree relatives parents, brothers, sisters and children of people with coeliac disease are also at increased risk of developing the condition.

Testing is usually only recommended for people who have symptoms, or who have an increased risk of developing coeliac disease, such as those with a family history of the condition.

Read about diagnosing coeliac disease for more information about when testing for coeliac disease should be done. Coeliac UK is a UK charity for people with coeliac disease. Its website has useful resources, including information about a gluten-free diet, local groups, volunteering and ongoing campaigns.

You can also call the Coeliac UK helpline , open Monday to Friday from 10am to 4pm. Page last reviewed: 31 March Next review due: 31 March Home Health A to Z Back to Health A to Z. Overview - Coeliac disease Contents Overview Symptoms Causes Diagnosis Treatment Complications.

Coeliac disease is caused by an adverse reaction to gluten, which is a dietary protein found in 3 types of cereal: wheat barley rye Gluten is found in any food that contains those cereals, including: pasta cakes breakfast cereals most types of bread certain types of sauces some ready meals In addition, most beers are made with barley.

Symptoms of coeliac disease Eating foods that contain gluten can trigger a range of gut symptoms, such as: diarrhoea , which may smell particularly unpleasant stomach aches bloating and farting flatulence indigestion constipation Coeliac disease can also cause more general symptoms, including: tiredness fatigue as a result of not getting enough nutrients from food malnutrition unintentional weight loss an itchy rash dermatitis herpetiformis problems getting pregnant infertility nerve damage peripheral neuropathy disorders that affect co-ordination, balance and speech ataxia Children with coeliac disease may not grow at the expected rate and may have delayed puberty.

What causes coeliac disease? Treating coeliac disease There's no cure for coeliac disease, but following a gluten-free diet should help control symptoms and prevent the long-term complications of the condition.

Complications of coeliac disease Complications of coeliac disease only tend to affect people who continue to eat gluten, or those who have not yet been diagnosed with the condition, which can be a common problem in milder cases.

Potential long-term complications include: weakening of the bones osteoporosis iron deficiency anaemia vitamin B12 or folate deficiency anaemia Less common and more serious complications include some types of cancers, such as bowel cancer , and problems affecting pregnancy, such as your baby having a low birth weight.

Who's affected Coeliac disease is a condition that affects at least 1 in every people in the UK. Reported cases of coeliac disease are higher in women than men. It can develop at any age. Diagnosing coeliac disease Routine testing for coeliac disease is not done in England. First-degree relatives of people with coeliac disease should be tested.

An allergist is an expert who can review your symptoms to help you manage your wheat allergy. While the symptoms of a wheat allergy are usually mild, in some cases they may be severe and can be deadly, making a diagnosis and appropriate management of the allergy imperative.

Wheat allergy is most common in children; about two-thirds of them outgrow it at a relatively young age. Talk with your allergist about what you can safely eat and what you should avoid, so you and your children can live the lives you want. Wheat allergy is typically outgrown by adulthood — about 65 percent of children with a wheat allergy will outgrow it by the time they are Symptoms may range from mild to severe.

If you experience any of these reactions after exposure to something containing wheat, see an allergist. An allergist can determine whether an allergy is present.

Your allergist will first take a medical history, asking particularly about other family members with allergies or allergic diseases, such as asthma or eczema. In the skin-prick test, a small amount of a liquid containing wheat protein is placed on the back or forearm, which is then pricked with a small, sterile probe to allow the liquid to seep into the skin.

If a raised, reddish spot forms within 15 to 20 minutes, that can indicate an allergy. In the blood test, a blood sample is sent to a laboratory to test for the presence of immunoglobulin E antibodies to wheat protein. The results are reported as a numerical value. A blood test that looks for different antibodies can be used to screen for celiac disease.

Wheat is one of eight allergens with specific labeling requirements under the Food Allergen Labeling and Consumer Protection Act FALCPA of Under that law, manufacturers of packaged food products sold in the U.

and containing wheat as an ingredient must include the presence of wheat, in clear language, on the ingredient label. The grain is found in a myriad of foods — cereals, pastas, crackers and even some hot dogs, sauces and ice cream.

It is also found in nonfood items such as Play-Doh, as well as in cosmetic and bath products. The use of those advisory labels is voluntary, and not all manufacturers do so. A challenging aspect of managing a wheat allergy is baking. Your allergist can provide you with guidance on which grains are safe for you.

Options for wheat-free grocery shopping include foods made from other grains such as rice, quinoa, oats, rye and barley.

The recent growth in gluten-free products is making it easier to manage a wheat allergy. Gluten is a protein found in wheat, barley and rye.

A gluten-free product may be safe for those who are allergic to wheat because the product should not contain wheat ingredients. People with any kind of food allergy must make some changes in the foods they eat. Allergists are specially trained to direct you to helpful resources, such as special cookbooks, patient support groups and registered dietitians, who can help you plan your meals.

A wheat allergy reaction can cause symptoms that range from mild to life-threatening; the severity of each reaction is unpredictable. People who have previously experienced only mild symptoms may suddenly experience a life-threatening reaction known as anaphylaxis.

In the U. Epinephrine adrenaline is the first-line treatment for anaphylaxis, which can occur within seconds or minutes, can worsen quickly and can be deadly. In this type of allergic reaction , exposure to the allergen causes the whole-body release of a flood of chemicals that can lead to lowered blood pressure and narrowed airways, among other serious symptoms.

Check the expiration date of your auto-injector, note the expiration date on your calendar and ask your pharmacy about reminder services for prescription renewals. Be sure to have two doses available, as the severe reaction may recur. If you have had a history of severe reactions, take epinephrine as soon as you suspect you have eaten an allergy-causing food or if you feel a reaction starting.

Epinephrine should be used immediately if you experience severe symptoms such as shortness of breath, repetitive coughing, weak pulse, generalized hives, tightness in the throat, trouble breathing or swallowing, or a combination of symptoms from different body areas such as hives , rashes or swelling coupled with vomiting, diarrhea or abdominal pain.

Repeated doses of epinephrine may be necessary. If you are uncertain whether a reaction warrants epinephrine, use it right away, because the benefits of epinephrine far outweigh the risk that a dose may not have been necessary.

Common side effects of epinephrine may include anxiety, restlessness, dizziness and shakiness. Rarely, the medication can lead to abnormal heart rate or rhythm, heart attack, a sharp increase in blood pressure, and fluid buildup in the lungs.

Patients with certain pre-existing conditions, such as diabetes or heart disease, may be at higher risk for adverse effects and should speak to their allergist about using epinephrine. Your allergist will provide you with a written emergency treatment plan that outlines which medications should be administered and when note that between 10 and 20 percent of life-threatening severe allergic reactions have no skin symptoms.

Be sure that you understand how to properly and promptly use an epinephrine auto-injector. Once epinephrine has been administered, immediately call and inform the dispatcher that epinephrine was given and that more may be needed from the emergency responders.

Other medications, such as antihistamine and corticosteroids, may be prescribed to treat symptoms of a food allergy, but it is important to note that there is no substitute for epinephrine — this is the only medication that can reverse the life-threatening symptoms of anaphylaxis.

If your child has been prescribed an auto-injector, be sure that you and those responsible for supervising your child understand how to use it. See a doctor about any of the above symptoms. A correct diagnosis is important — many conditions affecting the gut have similar symptoms.

Severe abdominal pain can be a symptom of a serious medical issue, and anyone who experiences it should receive immediate medical attention. For more science-backed resources on nutrition, visit our dedicated hub.

When a person has a wheat allergy, their body reacts to a protein in wheat, and this protein is not necessarily gluten. A wheat allergy can cause life-threatening symptoms. Anyone with this allergy who ingests wheat requires immediate medical attention. In severe cases, anaphylaxis may develop.

While an allergic reaction requires urgent care, an intolerance is not immediately dangerous. Anyone who believes that they may have either an intolerance or an allergy should consult a doctor.

Learn more about a wheat allergy here. In this article, we describe additional differences between a food allergy and an intolerance. Glutens are proteins that enable wheat and other cereals to absorb water, stick together, and remain viscous and elastic. They help give bread dough its texture and make it possible for the dough to rise, for example.

A person looking to avoid gluten should be sure to check food labels carefully. It may also be a good idea to make soups, sauces, and salad dressings at home. Manufacturers may remove the gluten from wheat flour or use a substitute, such as oat or chickpea flour. Here , learn more about what a gluten free diet includes.

Find out more about alternatives to wheat bread in this article. Many fast foods contain gluten, but some major chains are now offering gluten-free options.

Learn more about gluten-free fast food here. If a person believes that consuming gluten is causing any health issues, they should see a doctor. After asking about symptoms and carrying out a physical exam, the doctor will likely perform laboratory tests to rule out celiac disease and other gastrointestinal conditions.

Researchers have yet to find any specific biomarker of a gluten intolerance. At present, before diagnosing gluten intolerance, the doctor will need to rule out other options. It can be challenging to differentiate between celiac disease and gluten intolerance, but testing for antibodies can help.

Blood tests : If results show that certain antibodies are present, the person may have celiac disease. A biopsy : This involves taking a tissue sample from the lining of the intestine. If results show damage to the lining, the person may have celiac disease. If the doctor rules out celiac disease, they may look for signs of IBS or wheat or gluten intolerance next.

One group of researchers has suggested the following plan, which a person follows at home but under medical supervision:. If a person has concerns about gluten in their diet, they should see a doctor before making any dietary changes.

Doing so will help the doctor make a correct diagnosis. Experts emphasize the need for tests that can identify gluten intolerance and distinguish it from celiac disease, IBS, and other intestinal conditions.

Such tests would enable doctors to provide more effective treatment for each issue. A person with gluten intolerance should eliminate gluten from their diet.

However, consuming gluten occasionally is unlikely to cause severe health problems, unless a person has celiac disease. Keeping a record of meals and symptoms can help a person identify potentially problematic foods, and it may also help them manage an intolerance.

Some people experience adverse reactions to wheat and other cereals. They may have an intolerance to gluten or another component. Some experts have expressed concern that people who avoid gluten are missing out on essential nutrients in whole grains.

Grains can also be a crucial source of energy. Anyone who is considering going gluten-free should consult a doctor or dietitian about the necessity and strategies for doing so a healthful way. Who should follow a gluten-free diet? Find out here. If I have gluten intolerance, does this mean that I am more likely to have symptoms if I eat a lot of gluten?

In other words, if I eat a little, should I be OK? Those with gluten intolerance often have a threshold of tolerance — there is usually an amount of intake that you can consume before experiencing symptoms. The challenge is that this threshold varies from person to person.

One person might be able to tolerate 1 serving a day equivalent to 1 slice of bread , whereas someone else may not be able to tolerate more than half a serving. Typically, yes: If you have an intolerance to gluten, the more gluten you eat, the higher the risk of symptoms. Natalie Butler, R.

Answers represent the opinions of our medical experts. All content is strictly informational and should not be considered medical advice.

With many actively avoiding gluten, we look at the evidence behind who should avoid gluten and why. Learn how gluten may harm health here.

RDNs are trained to help people with nutritional challenges. A gluten intolerance is a long-term problem. SCL Health Saltzer Health Intermountain Nevada. Which should I choose? Find a doctor Find a location Services and specialties Health Blogs About us Foundation For patients For caregivers Contact us.

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Home Medical Services Gastroenterology Conditions. Common symptoms are: Stomach bloating and pain Diarrhea, constipation, or vomiting Tiredness or fatigue Bone or joint pain Headaches Numbness Depression Itchy skin dermatitis herpetiformis [DUHR-muh-TYE-tis huhr-PEH-tih-FOHR-mis] Many of these symptoms are similar to the symptoms of celiac disease.

There are no biomarkers signs in your body that show that a person is gluten intolerant. More research on this topic might show that there are specific causes. Some conditions your doctor might test for include: Celiac disease.

Celiac disease is diagnosed with blood tests. The results of the test may need to be confirmed with a biopsy of the small intestine. Severe difficulty breathing, known as anaphylaxis , can sometimes occur. You can use this to prevent anaphylaxis if you accidentally eat wheat. Someone who is allergic to wheat may or may not be allergic to other grains such as barley or rye.

Celiac disease is an autoimmune disorder in which your immune system responds abnormally to gluten. Gluten is present in wheat, barley, and rye. If you have celiac disease, eating gluten will cause your immune system to destroy your villi.

These are the fingerlike parts of your small intestine that are responsible for absorbing nutrients. This can lead to malnutrition. Celiac disease can have serious health consequences, including permanent intestinal damage. Adults and children often experience different symptoms due to celiac disease.

Children will most commonly have digestive symptoms. These can include:. The failure to absorb nutrients during critical years of growth and development can lead to other health problems. Adults may also have digestive symptoms if they have celiac disease.

However, adults are more likely to experience symptoms such as:. Recognizing celiac disease in adults can be difficult because its symptoms are often broad. They overlap with many other chronic conditions. Researchers are still trying to discover the exact biological cause of this condition, known as NCGS.

As more and more people go to their doctor reporting unpleasant symptoms after eating gluten, researchers are trying to characterize these conditions so that NCGS can be better understood.

Because no laboratory test exists for NCGS, your doctor will want to establish a clear connection between your symptoms and your consumption of gluten to diagnose you with NCGS.

They may ask you to keep a food and symptom journal to determine that gluten is the cause of your problems. After this cause is established and your tests come back normal for wheat allergy and celiac disease, your doctor may advise you to begin a gluten-free diet.

There is a correlation between autoimmune disorders and gluten sensitivity. An allergist or gastroenterologist can run tests and discuss your history with you to help reach a diagnosis. Celiac disease can lead to severe health complications, especially in children.

More than 83 percent of Americans who have celiac disease are undiagnosed and unaware they have the condition, according to the advocacy group Beyond Celiac.

To diagnose celiac disease or wheat allergy, your doctor will need to conduct a blood or skin prick test. These tests are dependent on the presence of gluten or wheat in your body in order to work.

Remember, NCGS has no formal diagnosis. The treatment for celiac disease is adhering to a strict gluten-free diet. The treatment for a wheat allergy is to adhere to a strict wheat-free diet. Children with coeliac disease may not grow at the expected rate and may have delayed puberty. Coeliac disease is an autoimmune condition.

This is where the immune system the body's defence against infection mistakenly attacks healthy tissue. In coeliac disease, the immune system mistakes substances found inside gluten as a threat to the body and attacks them.

This damages the surface of the small bowel intestines , disrupting the body's ability to take in nutrients from food. It's not entirely clear what causes the immune system to act this way, but a combination of genetics and the environment appear to play a part. There's no cure for coeliac disease, but following a gluten-free diet should help control symptoms and prevent the long-term complications of the condition.

Even if you have mild symptoms, changing your diet is still recommended because continuing to eat gluten can lead to serious complications. This may also be the case if tests show that you have some degree of coeliac disease even if you do not have noticeable symptoms.

It's important to ensure that your gluten-free diet is healthy and balanced. An increase in the range of available gluten-free foods in recent years has made it possible to eat both a healthy and varied gluten-free diet.

Complications of coeliac disease only tend to affect people who continue to eat gluten, or those who have not yet been diagnosed with the condition, which can be a common problem in milder cases.

Less common and more serious complications include some types of cancers, such as bowel cancer , and problems affecting pregnancy, such as your baby having a low birth weight.

Find out more about the complications of coeliac disease. Coeliac disease is a condition that affects at least 1 in every people in the UK.