Gluten is a grain protein that comes from wheat, barley, rye and sometimes oats. If you have a gluten allergy, foods made with any of these grains can make you sick. Gluten allergy is known by several names, including gluten intolerance, gluten sensitivity, celiac disease, sprue and non-tropical sprue. In all of these conditions, eating gluten damages the lining of the intestine and interferes with the absorption of nutrients. Gluten allergy causes both gastrointestinal and non-gastrointestinal symptoms.
Offending Foods
Various components of wheat and other grains are used in many different types of products, so check the ingredient list on all food, medication, supplement and cosmetic product labels. Avoid regular pasta and most baked goods, including breads, cakes, cookies. Instead, choose similar products made from rice, soy, potato and corn flours. Beer, bouillon cubes, processed meats, such as cold cuts and sausages, snack foods, soy sauce and many other food products may contain an offending grain. Lactose (milk sugar) intolerance often occurs secondary to gluten intolerance, so you may need to avoid milk and other dairy products, including dry milk, cream soups, baked goods and any other products that may contain lactose from milk or whey. Once gluten intolerance is under control, you should be able to start using dairy products again.
Gastrointestinal Symptoms
Although gluten allergy is an autoimmune disorder, it is not considered an allergy because the symptoms generally do not involve the immune system. Most but not all people with gluten allergy will have gastrointestinal problems. They include abdominal pain, gas, bloating, constipation, diarrhea, lactose intolerance, nausea, vomiting, loss of appetite and weight loss. You may experience just one or all of these symptoms or you may not experience any gastrointestinal symptoms at all.
Other Symptoms
Possible non-gastrointestinal symptoms of a gluten allergy or sensitivity may include low blood sugar, joint or muscle pain, skin disorders such as hives, bruising, abdominal swelling, mouth ulcers and anemia, which may be recognized by its own symptoms of breathlessness and fatigue.
Treatment
The only way to manage a gluten allergy is to follow a gluten-free diet that eliminates all foods containing wheat, barley, rye and, for some people, oats. In fact, if your symptoms go away when you follow a gluten-free diet, you know you have celiac disease. To get a clear diagnosis, however, see a doctor for blood testing before you switch to a gluten-free diet. Once you have started the diet, test results may not be accurate.
