gluteenitaluvus

Gluteenitaluvus refers to the body's ability to tolerate gluten, a protein found in wheat, barley, and rye. For most people, consuming gluten is not an issue. However, for individuals with certain medical conditions, gluten can cause significant adverse reactions.

The most well-known condition related to gluten intolerance is celiac disease. Celiac disease is an autoimmune disorder where ingesting gluten triggers an immune response that damages the lining of the small intestine. This damage can lead to malabsorption of nutrients, causing a range of symptoms such as diarrhea, abdominal pain, bloating, fatigue, and weight loss. Diagnosis typically involves blood tests and an intestinal biopsy. The only treatment for celiac disease is a strict, lifelong gluten-free diet.

Another condition is non-celiac gluten sensitivity (NCGS). In NCGS, individuals experience symptoms similar to celiac disease after consuming gluten, but without the autoimmune reaction or intestinal damage characteristic of celiac disease. The exact mechanisms behind NCGS are not fully understood, and diagnosis is often made by ruling out celiac disease and wheat allergy, followed by improvement of symptoms on a gluten-free diet.

Wheat allergy is a separate condition where the immune system reacts to proteins in wheat, including gluten, causing allergic symptoms like hives, itching, swelling, or even anaphylaxis. This is an IgE-mediated response and is distinct from celiac disease and NCGS.

Understanding one's gluteenitaluvus is important for managing digestive health and overall well-being, especially if experiencing adverse reactions to gluten-containing foods.