How to detect gluten sensitivity?.. and blood tests

How to detect gluten sensitivity?
How to detect gluten sensitivity?


*** What is a gluten sensitivity?

Gluten intolerance occurs when you eat gluten and feel bloated, gassy, ​​or tired. Gluten is a protein found in many foods, especially wheat. It is not the same as celiac disease. Symptoms vary. The following is information about gluten sensitivity:


First, what is gluten intolerance?

You may have a gluten allergy if you get sick after eating gluten, which is to feel tired, nauseous or bloated. Another name for gluten intolerance is non-celiac gluten sensitivity (NCGS).


Second: Who gets gluten intolerance?

Either type can have gluten intolerance, but it's more common in women than others, and some babies are born with a gluten sensitivity that others develop later in life.


Third: What causes gluten sensitivity?

The exact causes of gluten intolerance are not well understood. Some research shows that people may not be sensitive to gluten, but for some carbohydrates found in many foods, the carbohydrates are not absorbed by their bodies as they should, and they remain in their guts and ferment causing illness.

Other research suggests that wheat may affect the lining of some people's digestive system. This lining usually prevents bacteria from leaking out of the intestine, but in people with gluten intolerance, the lining may not function as it should, allowing bacteria to enter the blood. or liver and cause inflammation.


*** How to detect gluten sensitivity

Doctors usually recommend blood tests and biopsies, in which tissue samples are examined under a microscope, to confirm the diagnosis of a gluten allergy:


First: blood tests

Most people with celiac disease have abnormal levels of certain antibodies, which are proteins that recognize and destroy foreign invaders, such as viruses and bacteria, in the blood as a result of the body's immune response to gluten. Your doctor checks your blood to look for unusually high levels of these antibodies.

A blood test is only reliable if you eat gluten regularly. If you follow a gluten-free diet, your doctor may recommend eating foods containing gluten for two to four weeks before the blood test. It is enough to eat 3 grams of gluten per day, and this is what The challenge of gluten, tissue transglutaminase antibody, tTG antibody, endothelial antibody (EMA), anti-gliadin peptides, anti-DGP antibody, anti-AgA antibody, ARA, immunoglobulin A (IgA) is called IgA.

Your doctor may also order a blood test to look for the genetic variations associated with celiac disease, HLADQ2 and HLADQ8. While nearly everyone with celiac disease has one of these genetic variations, genetic testing is only effective for ruling out celiac disease as a diagnosis, unaffected. Genetic testing is whether or not gluten is being consumed at the time of testing, and this is the difference between celiac and wheat allergy.


Second: upper endoscopy

If a gastroenterologist suspects celiac disease, he or she may suggest a procedure called upper endoscopy to obtain biopsies or tissue samples from the small intestine. By analyzing tissue samples under a microscope, doctors can confirm whether celiac disease is the cause of symptoms. Perform this routinely under sedation to ensure comfort.


Third: Diagnosis of gluten sensitivity

It can be difficult to diagnose a gluten sensitivity. It requires a person to cut gluten out of their diet for 6 weeks and monitor their symptoms regularly. After this six-week period, a person can reintroduce gluten into their diet and see if their symptoms return or get worse. degrees of wheat allergy.


*** Symptoms of gluten sensitivity

Symptoms of celiac disease can range from mild to severe, can change over time, and vary from person to person. Some people have no symptoms or only experience them later in life. A person may not know they have celiac disease until they develop a nutrient deficiency. or anemia. Children are more likely to have gastrointestinal disease than adults. Symptoms of gluten sensitivity include:


Stomach ache.

Bloating.

Gas.

Chronic diarrhea or constipation.

nausea.

vomiting;

Pale, foul-smelling stools.

Greasy stool floats.


Symptoms of non-digestive celiac disease can include:


Weight loss.

fatigue.

depression or anxiety;

Joint pain.

mouth ulcers;

rash.


*** Damage to the nerves in the extremities.

People with celiac disease may develop nutrient deficiencies as damage to the intestine gradually limits the absorption of nutrients such as vitamins B12, D, and K. A person may also develop iron deficiency anemia. In addition to malnutrition, celiac disease can cause The gastrointestinal tract also results in damage to the large intestine and more subtle damage to other organs. Differences in symptoms may be due to the following:


Age.

damage to the small intestine;

The amount of gluten consumed.

The age at which he started eating gluten.


How long the person has been breastfeeding, as symptoms tend to appear later in those who have breastfed for a longer period.

Health issues such as surgery, pregnancy, infection, or extreme stress can sometimes lead to symptoms of celiac disease as well as celiac disease.


***Treatment of gluten sensitivity

In the context of diagnosis, a gluten-free diet is an important criterion for confirming NCGS, in the absence of celiac disease, an experimental gluten-free diet may be offered, if symptoms improve within two weeks, then occur again after a gluten challenge, it is likely that NCGS is confirmed, and the patient should switch to a gluten-free diet once the diagnosis is confirmed. For treatment of gluten sensitivity, the following should be known:


Low in gluten and not gluten free

It has been shown that patients with NCGS may be able to tolerate a small amount of gluten without symptoms, after a year or two of following a gluten-free diet, patients with NCGS can attempt to reintroduce small amounts of gluten, unlike the disease For celiac disorders, a strict gluten-free diet is not mandatory in cases of NCGS; A diet low in gluten can be sufficient to avoid symptoms, the amount of gluten that can be eaten without any problems should be tested individually.


Trypsin amylase inhibitors as a potential inducer

There is currently a lack of studies to confirm whether gluten is the cause of symptoms among patients with NCGS, or whether other fractions within gluten-containing grains such as amylase-trypsin inhibitors (ATIs) found primarily in wheat, are responsible. Since gluten-free foods are naturally wheat-free and therefore do not contain ATIs, a gluten-free or low-gluten diet is the generally recommended treatment option for patients with NCGS.


FODMAPs as a potential trigger

There are patients suspected of NCGS who do not respond to a gluten-free diet, studies have indicated that a low-FODMAP diet improves symptoms in some patients with irritable bowel syndrome (IBS), and therefore an alternative diagnosis of irritable bowel disease, which is treated with a regimen A low FODMAP diet may produce results for such patients.


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