Gluten sensitivity: causes, symptoms and modern therapies

Abdominal discomfort, bloating and indigestion are often caused by gluten intolerance, also known medically as coeliac disease available. It is a systemic autoimmune disease that develops as a result of an abnormal immune response to gluten consumption. Recognition and appropriate treatment are essential for long-term health.

From Endomedix Gastroenterology Centre experts with a modern diagnostic background to help accurately identify and treat the disease.

What exactly is coeliac condition?

In coeliac disease, the immune system is compromised by gluten (a protein in wheat, rye and barley) the mucosa of the small intestine attacks. This process leads to atrophy of the intestinal lining, causing severe malabsorption and nutrient deficiencies.

Causes of its development:

Genetics: The presence of the HLA-DQ2 and HLA-DQ8 genes is a necessary condition (although not all carriers will become ill).
Environmental factors: Gluten consumption and some suspected early gastrointestinal infections.

Varied symptoms of gluten sensitivity

Symptoms may not only affect the digestive system and can vary greatly from person to person.

Gastrointestinal symptoms	Symptoms outside the digestive system
Chronic diarrhoea	Iron deficiency anaemia
Bloating, abdominal cramps	Chronic fatigue, weakness
Greasy, unpleasant smelling stools	Osteoporosis (due to calcium deficiency)
Loss of appetite, nausea	dermatitis herpetiformis (itchy skin rashes)
Weight loss in children	Nervous system disorders, joint pain

How can it be diagnosed?

Before diagnosis it is forbidden to start a gluten-free diet, because it may give a false negative result!

Serology: Detection of specific antibodies (tTG, EMA) by blood sampling.
Small bowel biopsy: A gastroscopic sample is taken to confirm damage to the intestinal flukes.
Genetic test: It is primarily a method to rule out disease.

The basis of treatment: a gluten-free diet

Currently the only effective therapy is lifelong, strict gluten-free diet.

Consumable: Rice, maize, millet, buckwheat, quinoa, potatoes, meat, fish, eggs, vegetables, fruit and natural dairy products.
To be avoided: Wheat (both spelt and durum), barley, rye and processed foods containing them (bakery products, beer, breaded products).

Tip: Because of hidden sources of gluten (sauces, soup powders, cold cuts), it is advisable to seek the advice of a dietician at the start of your diet.

Therapies of the future

Although diet is the only solution today, research is working on promising directions such as oral enzymes (which break down gluten in the stomach), immunomodulatory drugs or therapeutic vaccines.