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In recent years, celiac disease and gluten intolerance have become more widely recognized. While society is increasingly familiar with these terms, there can still be confusion between the two disorders. In the end, both are triggered by the same element: gluten.
Gluten is a protein found in the grains of certain plants, including wheat, rye, and barley. It can also be extracted and used as an additive to enhance the texture and flavor of several foods.
Many products include a “gluten-free” label on their packaging. The reason for this is that some people experience adverse reactions when they consume gluten. While these reactions stem from different causes, the symptoms are often similar. This can lead to confusion for those unfamiliar with the distinctions between celiac disease and gluten intolerance.
Celiac disease is an autoimmune disorder. When individuals with celiac disease consume gluten, their immune system becomes overactive and damages the intestinal villi. These tiny projections are part of the inner lining of the intestine and are crucial for nutrient absorption. This damage impairs the body’s ability to absorb nutrients following the autoimmune reaction.
Currently, there’s no cure for celiac disease, and its origin remains largely unknown. However, it’s known to have a hereditary component. Individuals with relatives who have celiac disease are at a higher risk of developing this disorder. Symptoms can include abdominal pain, gas, constipation, decreased appetite, and unexplained weight loss, among others.
Gluten intolerance, gluten sensitivity, and non-celiac gluten sensitivity (NCGS) also arise in response to gluten consumption and share some symptoms with celiac disease. However, the role of the immune system in these cases is still unclear. No specific antibodies are detected in response to gluten.
These adverse reactions can lead to digestive symptoms, including gas, diarrhea, and constipation. They may also cause other issues, such as headaches, joint pain, or skin rashes. Research into these conditions is ongoing, but scientists’ understanding of gluten intolerance remains limited.
Similarities and Differences
The main difference between gluten intolerance and celiac disease is that celiac disease is a more serious condition due to the intestinal damage it causes. In fact, it can impair the body’s ability to absorb nutrients. In contrast, gluten intolerance doesn’t result in this kind of damage. As previously mentioned, celiac disease’s autoimmune origin also sets it apart from gluten intolerance.
Both conditions share some symptoms. More importantly, eliminating gluten from your diet can lead to a rapid improvement in these symptoms for both conditions.
How are these conditions diagnosed? When you suspect that gluten is causing you health issues, you can undergo several tests to determine if you have celiac disease. An antibody test can reveal whether your body is producing an autoimmune reaction to gluten.
You can also have a genetic test to see if your DNA indicates a predisposition to celiac disease. Finally, a biopsy can reveal whether your intestinal damage is characteristic of celiac disease. If tests don’t suggest celiac disease but your symptoms improve after eliminating gluten, you may be diagnosed with NCGS.
“Celiac disease is an immune system disorder that damages your small intestine when you eat even a tiny amount of gluten. Celiac also runs in families. NCGS is a digestive disorder, not an immune system problem. NCGS doesn’t damage your intestine, and it doesn’t run in families,” Alberto Rubio Tapia, a physician at the Cleveland Clinic, explains.
Another disorder can sometimes be confused with celiac disease and gluten intolerance: food allergies, particularly wheat allergy. Since wheat is a primary source of gluten, this mix-up can occur easily.
Mild food allergies can produce symptoms similar to those of celiac disease and gluten intolerance. However, other allergy symptoms, such as itchy eyes and respiratory issues, can help differentiate these conditions.
It’s crucial to distinguish between these three conditions. While severe food allergies can be life-threatening, celiac disease is also associated with significant long-term health risks. For instance, individuals with celiac disease have a higher likelihood of developing intestinal cancer, lactose intolerance, and type 1 diabetes.
Image | Kate Remmer
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