What are the symptoms of gluten intolerance?
In recent years only, the “no glu” diet has become widely established in France. It is estimated that no less than 5 million people have adopted it. Butis gluten really dangerous to your health? What about the gluten-free diet – useful or fad? But above all, what are the telltale symptoms of gluten intolerance that would justify adopting the “no glu” diet?
What is gluten?
Glutenis a sticky substance, alloy ofproteins, prolamins and glutenins. Both of these proteins are insoluble in water and naturally present in some cereals. They are actually used to storemicronutrients (trace elements, amino acids) necessary for the development of young shoots, during germination. Wheat, barley, rye or spelt naturally contain this type of protein. But gluten itself only appears during the cereal processing process:
- Grinding grains to make flour
- Then mix water and flour to obtain a dough.
Gluten is particularly valued for its viscoelastic qualities, giving the dough its elasticity, its ability to rise and maintain a defined shape, and its texture. It is now widely used in the food industry as an adjuvant.
What are the main sources of gluten?
These are mainly so-called “true” cereals:
- Spelt, with 10-12 g per 100 g.
- Soft wheat, with 8-14 g per 100 g.
- Kamut, emmer wheat and durum wheat, with 12-41 g.
- Barley, with 5-6 g per 100 g.
- Rye, with 3 g per 100 g.
Other cereals, such as sorghum, rice, millet, teff, corn or oats, also contain gluten. However, its properties make it more digestible. As for pseudo-cereals, such as quinoa, buckwheat and amaranth, they are simply devoid of it.
What is gluten intolerance?
In part of the population, the absorption of gluten can cause adverse reactions. The most well-known pathologies are:
- Celiac disease, or digestive intolerance to gluten, and affects 0.5 to 1% of the population.
- Gluten ataxia.
- Dermatitis herpetiformis.
- Wheat allergy.
- Non-celiac gluten sensitivity.
The first three are direct manifestations of gluten intolerance, while the last two are related to the absorption of gluten, but do not fall within the scope of an autoimmune pathology. There is no pure treatment for these pathologies and the only way not to suffer the symptoms and inconveniences isthe simple avoidance of foods containing gluten (strict gluten-free diet, or RSG).
When we speak generally of gluten intolerance, we are therefore referring to one of these disorders.
Celiac Disease
- Also called gluten enteropathy, celiac disease or commonly gluten intolerance (although the latter terminology lacks precision), it is an autoimmune disease that results in a degraded wall of the small intestine (destruction of the villi ). It is characterized by a permanent intolerance to gluten and therefore causes malabsorption of certain nutrients.
From a demographic perspective:
- It affects more the inhabitants of Europe and North Africa, more exposed than the population of black Africa and Asia.
- Women are more affected than men.
- Celiac disease often begins in early childhood (between 6 months and 2 years) or in adulthood (between 20 and 40 years).
The symptoms of this gluten intolerance are mainly:
- A lack of energy a fatigability.
- Abdominal pain.
- Diarrhea with steatorrhea (oily stools).
- Deficiencies: iron deficiency anemia, hypocalcemia (calcium), coagulation disorders ( vitamin K), hypoprotidemia (proteins), magnesium and zinc deficits…
More rarely, we can also observe:
- Growth retardation in children.
- Mouth sores, such as recurrent canker sores.
- Neurological disorders, such as epilepsy, migraine, neuropathies…
- Cardiomyopathy.
- Reproductive disorders such as amenorrhea, miscarriages, fetal hypotrophy.
The diagnosis of celiac gluten intolerance is based on different criteria:
- Observation of symptoms.
- Serology for Ig A-type anti-transglutaminase antibodies.
- Endoscopy of the small intestine with biopsies.
- Evidence of the effectiveness of the exclusion of foods containing gluten.
gluten ataxia
Gluten ataxia (GA) is a neurological condition characterized by a loss of control of balance and coordination of movements, due to the ingestion of gluten. The mechanism behind the disease is simple: the immune system reacts to the absorption of gluten. It therefore produces antibodies, but these are harmful to the neurons of the cerebellum, the central seat of coordination (movements such as walking, but also swallowing or speaking). Notable fact: damage caused to these neurons is irreversible, because they do not renew themselves like other cells in the body. Early diagnosis is therefore essential.
The symptoms of this form of gluten intolerance are:
- A loss of balance, whether in the upper limbs or the lower limbs.
- Frequent falls.
- Difficulty walking .
- Tremors that make gestures and grip difficult.
- False routes linked to swallowing problems.
- Speech difficulties.
Dermatitis herpetiformis
Also called Duhring-Brocq disease, it is the cutaneous manifestation of gluten intolerance. It is also often associated with intestinal symptoms. It is present in about 25% of people affected by celiac disease. It usually occurs in adulthood. It is directly due to the chronic inflammation caused by the ingestion of gluten. The symptoms are grouped erythematous papular lesions, urticaria plaques with vesicles, or blisters that can degenerate into excoriations following scratching. In general these lesions appear on the elbows,Knees , shoulders, back and Buttocks, symmetrically. The diagnosis is the same as for celiac disease, but it is completed with a skin biopsy and additional serological examinations, as well as family screening.
Other gluten-related illnesses
Wheat allergy
It is noticeably distinct from gluten intolerance, although it is also an immune failure. But the difference speaks for itself: allergy is a disproportionate reaction of the body to exogenous allergenic elements, while intolerance is an autoimmune disease, that is to say that the body attacks itself (cells, tissues).
It is an immediate or delayed allergic reaction to certain components of wheat. It is as much food (ingesting wheat), contact (transdermal) as respiratory (aspiration of wheat particles), and generally occurs in children. But some adults, when repeatedly exposed (such as bakers), can also declare it. Unlike gluten intolerance, wheat allergy does not cause irreversible damage to the intestines. Also, it rarely causes anaphylactic shock, only allergy symptoms such as:
- Redness on the face and on the body, even eczema or hives.
- Itches.
- Edema in the eyes, lips, throat and tongue.
- Difficulty breathing, swallowing and/or speaking.
- Cramps, diarrhea, vomiting.
- A drop in blood pressure, an increased heart rate, even loss of consciousness.
- No gluten sensitivity
Non-celiac gluten sensitivity
SNCG is not an intolerance but is included in the spectrum of gluten-related disorders. Even today its existence is called into question. The definition and diagnostic criteria are still subject to debate, and the disorder is still being studied. The assumptions would therefore be as follows:
Gliadin (gluten protein) may play a role in the onset of certain symptoms, intestinal or not.
(Fermentable Oligo-
SNCG would affect between 0.5 and 13% of the general population. Given the controversy surrounding this disorder, as well as the absence of a clear diagnostic procedure (no biomarker to diagnose it), it remains difficult to make a fine estimate of its prevalence. The majority of people claiming to suffer from it also face medical wandering and end up self-diagnosing. They resolve to adopt a strict gluten-free diet, to put an end to symptoms that they consider disabling:
- Gastrointestinal symptoms such as abdominal pain, bloating, transit disorders, nausea, GERD, meteorism.
- Extra-intestinal symptoms: migraines, fatigue, muscle and joint pain, paresthesia, dermatitis (eczema, rash), respiratory disorders (rhinitis, asthma), iron deficiency anemia, mood disorders (anxio-depressive syndrome) …
Interesting fact: more than 20% of people claiming to have SNCG haveallergies (pollen, dust mites, animal hair, crustaceans, nickel). 35% have other food intolerances, such as lactose.
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.