Differences between celiac disease, gluten sensitivity and celiac no wheat allergy
Celiac disease (CD), sensitivity to non-celiac gluten (SGNC) and wheat allergy are medical conditions, and generally speaking, types of food hypersensitivity. There are several possible gastrointestinal symptoms of celiac disease and celiac gluten sensitivity not including cramps, diarrhea and constipation. Symptoms may also occur in other parts of the body such as bone or joint pain, headache or fatigue, to name a few. Symptoms of wheat allergy may include itching, hives or anaphylaxis; a reaction that endangers life. The treatment of CD and SGNC is eliminate gluten from the diet. Gluten is a protein found naturally in wheat, rye and barley as well as hybrids and products made from these grains. The treatment for an individual with wheat allergy is the elimination of all forms of wheat from the diet. People with Crohn's disease or wheat allergy SGNC are lucky because they do not need complicated to improve medical treatments, but should avoid the food or foods that are problematic. Let's see in detail each of these types of reactions to food.
Celiac disease (CD) is an autoimmune genetic disorder, which occurs as a reaction to the ingestion of gluten in genetically susceptible individuals. The reaction gluten villus atrophy causing flattening or lining of the small intestine, which can lead to malabsorption of nutrients with broad symptoms. There are more than 300 symptoms identified in the EC which may include those listed above, as well as anemia, changes in behavior, stunted growth or infertility. The herpertiforme dermatitis is celiac disease that manifests as a skin rash. EC rate is higher among relatives of those who are diagnosed, genetic predisposition but anyone with celiac disease can develop at any age. It is estimated that about 1% of the population has celiac disease, although 83% of this population is still undiagnosed. While research continues to pharmacological treatments or other, currently the only treatment for celiac disease is to maintain a gluten-free diet for life.
The celiac gluten sensitivity not (SGNC), also called gluten sensitivity (GS) is not well defined. It is not a reaction of immunoglobulin E (IgE) (as is wheat allergy, see below) or an autoimmune reaction (such as the EC, see above). There is no evidence or biomarkers to identify the SG. In early 2012 gluten sensitivity it was classified by an international group of experts in celiac disease as a condition other than celiac disease (CD), but still is not well understood. Reactions can begin up to 48 hours after eating gluten and last much longer. To diagnose the SG, it is first necessary to discard the EC, wheat allergy or other possible causes of symptoms. Then, if no improvement is noticed when a gluten-free diet is followed, you can diagnose gluten sensitivity. Limited studies estimate that the SG can affect from 2 to 6% of the population. Currently, the only treatment for SG is adherence to a gluten-free diet
Wheat allergy is an autoimmune reaction to any of the hundreds of proteins in wheat. When a person is allergic to wheat, a type of white blood cells called T lymphocyte, send antibody immunoglobulin E (IgE) to "attack" the wheat. At the same time, local tissues in the body natural chemical messages sent to alert the rest of the body there is a problem. This reaction happens very quickly (minutes to a few hours) and can include a wide range of symptoms from nausea, abdominal pain, itching, swelling of the lips and tongue, to trouble breathing or anaphylaxis (a reaction that endangers lifetime). A person with wheat allergy should avoid eating any form of wheat, but has no gluten tolerance problems coming from sources other than wheat. (It is possible for a person to be both allergic to wheat and have the EC or SGNC). In the United States, wheat is one of the eight most common foods that affect people with food allergies. Children who are allergic to wheat may cease to be with age, but adults with a wheat allergy usually have it for life. The only treatment is a diet free of wheat.
Do I have celiac disease, gluten sensitivity or celiac no wheat allergy?
The diagnosis is key to know the answer to this question and be able to start the diet that is right for you. This is also the most important not start a gluten-free diet before undergoing tests and a diagnosis right.
The diagnosis of celiac disease involves blood tests, followed by a biopsy of the small intestine and the reduction or elimination of symptoms when you are on a gluten-free diet. A patient should be consuming gluten their regular diet for accurate initial diagnosis and which it is normally performed by a gastroenterologist.
The diagnosis for celiac gluten sensitivity is no different, which involves testing and rule out celiac disease, wheat allergy and other disorders that may be associated with their symptoms. After the tests mentioned above, if eliminating gluten improves symptoms, this may be the diagnosis for SG. The diagnosis could do a gastroenterologist or a family doctor.
The diagnosis of food allergies, such as allergy to wheat, are generally done through RAST or prick tests on the skin and a double-blind placebo-controlled study. This is usually done with an allergist.
Celiac disease, gluten sensitivity and celiac no wheat allergy are medical conditions and types of food sensitivities that can be treated with proper diet, either eliminating or wheat gluten. Working closely with your doctor and dietician will help you get an accurate diagnosis and create a diet that supports your health and wellbeing.
Source: https://www.gluten.org