gluteenitoleranssi

Gluteenitoleranssi, commonly referred to as gluten intolerance, is a condition characterized by adverse reactions to gluten, a protein found in wheat, barley, and rye. Unlike celiac disease, which is an autoimmune disorder, or a wheat allergy, which involves an immune response to wheat proteins, the exact mechanisms behind non-celiac gluten sensitivity (NCGS) are not yet fully understood. Symptoms can vary widely among individuals and may include digestive issues such as bloating, abdominal pain, diarrhea, and constipation, as well as non-digestive symptoms like headaches, fatigue, joint pain, and skin rashes.

Diagnosis of gluteenitoleranssi is typically made after ruling out celiac disease and wheat allergy through appropriate medical testing. This often involves blood tests for antibodies associated with celiac disease and, if necessary, an intestinal biopsy. Allergy testing can identify a wheat allergy. If these conditions are excluded and symptoms improve significantly upon removal of gluten from the diet, a diagnosis of NCGS may be considered. There is no specific biomarker for NCGS, and diagnosis often relies on symptom improvement after a gluten-free diet and symptom recurrence upon reintroduction of gluten.

Management of gluteenitoleranssi primarily involves a strict gluten-free diet. This means avoiding all foods containing wheat, barley, and rye, including many common products like bread, pasta, baked goods, and some processed foods. Individuals may need to carefully read food labels to identify hidden sources of gluten. While a gluten-free diet can alleviate symptoms, it's important for individuals to seek guidance from healthcare professionals, such as dietitians, to ensure they maintain a balanced and nutritious diet while avoiding gluten. Research into the underlying causes and potential treatments for gluteenitoleranssi is ongoing.