Though some people have been eating gluten-free diets for years, this type of diet has become increasingly popular. There are many reasons why someone would consider a gluten-free diet. Usually, it’s because they have celiac disease or think they have a gluten intolerance. Celiac disease is a digestive condition. People who have this condition experience an adverse immune response to eating gluten. This causes damage to the lining of the small intestine.
For people with celiac disease, eliminating gluten is the only way to get rid of symptoms and allow the gut to heal. Starting a new diet can be confusing. If you’re considering a gluten-free diet for any reason, a dietician can help.
If you’re curious about starting a gluten-free or (gluten-friendly) diet, there are four things you need to know. Read on to learn more.
Not Celiac? Gluten-Free Doesn’t Have to be Forever
If you don’t have a condition that requires you to avoid gluten and you’re curious about starting a gluten-free diet, know that you don’t have to avoid gluten. Trace amounts aren’t going to hurt you. If you think you have celiac disease or a gluten intolerance, you should see your doctor.
Some Grains are Still Good
Going gluten-free doesn’t mean all grains are off-limits. All wheat products (including wheat derivatives), rye, barley, malt, and wheat starch have gluten. These grains do not:
- Quinoa
- Oats
- Buckwheat
- Sorghum
- Amaranth
- Brown rice
- Teff
- Corn
When purchasing oats, make sure there is a gluten-free label on the packaging.
Gluten-Free Diets Don’t Always Mean Weight Loss
Going gluten-free in an attempt to lose weight? You may want to consult your doctor. Though eliminating gluten from the diet is beneficial for those with celiac disease or a gluten intolerance, it may not be the best weight loss method.
Changes Take Time
For those with celiac disease, sticking to a gluten-free diet is mandatory. Even the smallest amount of gluten can cause damage to the gut. After you eliminate gluten, your gut will heal, and this may continue for years. This healing varies from person to person. Some will notice a change days after removing gluten from their diet; some will notice changes in months or even years.
If you’re experiencing symptoms of celiac disease or gluten intolerance, you should visit your gastroenterologist. They can create a treatment plan to help you find relief. Make an appointment today.
FAQs
NYU Langone gastroenterologists—doctors that specialize in diseases of the digestive system—are experts in diagnosing celiac disease and gluten sensitivity.
Should you start a gluten-free diet before you have an official diagnosis? ›
It's important to be tested for celiac disease before trying a gluten-free diet. Eliminating gluten from your diet might make the results of blood tests appear in the standard range. If the results of these tests indicate celiac disease, one of the following tests will likely be ordered: Endoscopy.
Does gluten cause gastrointestinal problems? ›
In both gluten intolerance and celiac disease, the body mounts an immune response against gluten, leading to symptoms such as diarrhea, headaches, fatigue, abdominal pain, weight loss, nausea and vomiting, bloating and gas, and constipation. Celiac disease is the most severe form of gluten intolerance.
What medical conditions require a gluten-free diet? ›
The five major illnesses associated with gluten are celiac disease, non-celiac gluten sensitivity, wheat allergy, gluten ataxia, and dermatitis herpetiformis.
What is a gastroscopy test for gluten intolerance? ›
A gastroscopy is a day procedure done under light sedation; while you are sedated, a 'gastroscope' (a thin flexible tube) is passed through your mouth and into your small bowel to allow the biopsies to be collected. The biopsies are examined under a microscope to confirm coeliac disease.
What test confirms gluten intolerance? ›
There are currently no specific tests available for healthcare providers to diagnose gluten intolerance. The diagnosis is based on ruling out all other causes of a person's symptoms, including celiac disease (for which there are tests).
Does insurance cover a celiac test? ›
The celiac disease blood test is relatively inexpensive and a cost-effective way to screen for celiac disease. Most insurance companies will cover the celiac disease blood test.
What is the gluten challenge before endoscopy? ›
If you are currently on a gluten-free diet, your physician may recommend a gluten challenge to allow antibodies to build in your bloodstream prior to testing. NASPGHAN recommends eating roughly 2 servings of gluten, equivalent to 2 slices of wheat-based bread, daily for 6-8 weeks prior to testing.
What are the first signs of being gluten intolerant? ›
What are the symptoms of gluten intolerance?
- Abdominal pain.
- Anemia.
- Anxiety.
- Bloating or gas.
- Brain fog, or trouble concentrating.
- Depression.
- Diarrhea or constipation.
- Fatigue.
It affects the small intestine – the part of the digestive system responsible for absorbing nutrients. If you have coeliac disease, eating gluten – a protein found in wheat, rye, barley, and oats – causes damage to the lining of your small intestine. It also causes inflammation in other parts of your body.
Diarrhea, constipation, and smelly feces
Individuals with celiac disease experience inflammation in the small intestine after eating gluten. This damages your gut lining and leads to poor nutrient absorption, resulting in significant digestive discomfort and frequent diarrhea or constipation ( 3 ).
What are the symptoms of intestinal damage from gluten? ›
The intestinal damage often causes symptoms such as diarrhea, fatigue, weight loss, bloating or anemia. It also can lead to serious complications if it is not managed or treated. In children, malabsorption can affect growth and development in addition to gastrointestinal symptoms.
Why are doctors against a gluten-free diet? ›
Eliminating gluten may not only strip your diet of valuable nutrients, but also hinder the accuracy of tests for celiac disease, a serious autoimmune condition in which gluten signals the body to attack the lining of the small intestine. Celiac disease affects about 1 in 141 people in the US.
What disease Cannot tolerate gluten? ›
An estimated 1 in 100 people worldwide have celiac disease, a disorder where consuming any type of gluten can damage the small intestine. Gluten is a protein found in wheat, rye and barley, which are common ingredients in breads, pastas and cereals.
What not to eat on a gluten-free diet? ›
Foods containing gluten (not safe to eat)
- bread.
- pasta.
- cereals.
- biscuits or crackers.
- cakes and pastries.
- pies.
- gravies and sauces.
Conditions we manage. Lee Health gastroenterologists have extensive experience diagnosing and treating food allergies and sensitivities, including: Celiac disease, a digestive and autoimmune disorder in which eating gluten — a protein found in wheat, rye and barley — causes damage to the small intestine.
What can be mistaken for gluten intolerance? ›
The symptoms of gluten intolerance may also resemble those of a wheat allergy or intestinal conditions such as irritable bowel syndrome (IBS). Experts estimate that 10–15% of adults in the U.S. have IBS symptoms.
Does GI MAP test for gluten intolerance? ›
The GI-MAP test also provides an indication of a Gluten intolerance. The GI-MAP comprehensive panel is unique in the field of comprehensive stool testing.
