Gluten Allergy & Diagnosis

The preponderance of “gluten-free” foods in grocery stores and even on restaurant menus is a clear sign that gluten-related health issues are on the rise. Finally, our access to accurate diagnostic testing is better than ever before. 

What is gluten?

Gluten is part of the tough, elastic protein found in wheat, rye, and barley and many other grains. Because it’s also used as a thickener and filler, gluten is found in soups, gravies, sauces, processed meats, beer, soy sauce, desserts, and many, many other foods, including some chocolate! Because many ingredients used in foods, drugs, and even in nutritional supplements are by-products of wheat, gluten may be found where you least expect it. 

Repeated exposure to gluten, or more specifically, to gliadin, one of gluten’s proteins, can damage the lining of the small intestine resulting in the reduced absorption of nutrients. 

The most commonly known type of gluten sensitivity is celiac disease – an autoimmune disease of the small intestine occurring in about 1% of the Western population. Ingesting gluten from bread, pasta, or the numerous other sources results in inflammation and destruction of the villi of the small intestine. The villi, tissues that look like shag carpeting, are responsible for the absorption of nutrients. While some cases of celiac disease go unnoticed and undiagnosed for years, over time nutritional deficiencies occur that can lead to serious health problems, like osteoporosis, dementia, or heart disease. 

Many people inherit celiac disease genetically, but they may not develop symptoms until something triggers it, like surgery, pregnancy, severe stress, or a viral infection. When someone is diagnosed with celiac disease, it is recommended that the entire family is tested on a regular basis. First degree relatives (a parent, child, or sibling) have a 1 in 22 chance of developing celiac disease in their lifetimes. The risk is 1 in 39 for second degree relatives (an aunt, uncle, cousin, or grandparent).1 Symptoms of celiac disease are extremely varied and can often mimic other bowel disorders, but the major symptoms are chronic diarrhea (the classic presentation of celiac disease), abdominal bloating or pain, constipation, vomiting, and/or fatigue. 

The only treatment at this time is complete elimination of gluten foods - especially wheat, barley and rye. strict gluten-free diet has proven helpful to those who are fortunate enough to recognize the symptoms. 

Another type of gluten sensitivity doesn’t involve intestinal disease, but affects the brain, causing neurological symptoms like depression, dementia or epilepsy. In 2009, the Schizophrenia Bulletin published an article indicating that, “Persons with schizophrenia have higher than expected titers of antibodies related to CD [Celiac Disease] and gluten sensitivity." (Cascella et al., 2009). 

Celiac disease tests measure the amount of autoantibody in the blood produced in response to gluten and gliadin, and are available in both an IgA and IgG form. Gsensitivity is characterized by antigliadin antibodies.