Glutenunverträglichkeit

Glutenunverträglichkeit refers to a range of adverse reactions that occur after consuming gluten, a protein found in wheat, barley, and rye. The most well-known and severe form is celiac disease, an autoimmune disorder where the ingestion of gluten triggers an immune response that damages the lining of the small intestine. This damage can lead to malabsorption of nutrients, causing symptoms like diarrhea, abdominal pain, bloating, and unintentional weight loss. Extraintestinal symptoms can also occur, affecting joints, skin, and the nervous system.

Another form is non-celiac gluten sensitivity (NCGS). Individuals with NCGS experience symptoms similar to celiac disease after eating gluten, but they do not have the autoantibodies or intestinal damage characteristic of celiac disease. The exact mechanisms behind NCGS are not fully understood, and diagnosis is often made by excluding celiac disease and wheat allergy, followed by a positive response to a gluten-free diet. Symptoms can include digestive issues, fatigue, headaches, and joint pain.

Wheat allergy is a distinct condition where the immune system overreacts to proteins in wheat, including gluten. Symptoms can range from mild skin reactions like hives to severe anaphylaxis. It is important to distinguish between these conditions as the management and long-term implications differ. Diagnosis typically involves medical history, blood tests, and sometimes allergy testing or intestinal biopsies. The primary treatment for all forms of glutenunverträglichkeit is a strict lifelong gluten-free diet.