Gluten Intolerance and Celiac Disease: What is the Difference?
Gluten is a class of proteins that is naturally found in grains such as wheat, rye and barley, as well as products made from such grains. The consumption of gluten is the root cause of both gluten intolerance and celiac disease. However, even though both medical conditions are similar in this regard, they are two completely different conditions as each condition is marked by a different reaction by the body to the ingestion of gluten.
Celiac disease is a genetic autoimmune condition that is triggered by the consumption of gluten. The ingestion of gluten causes the body’s immune system to attack the gluten as well as the lining of the small intestine. Over time, these continuous attacks can lead to villous atrophy, a condition that prevents the proper absorption of nutrients from foods consumed, thus giving rise to related medical conditions like anemia, weight loss and growth failure. For celiac disease to occur, three factors must be present. First, the person must have a genetic predisposition to the disease. Second, the person must have been consuming gluten, and third, the disease must be activated. The disease may be activated by triggers such as stress, illnesses, viral infections and trauma, such as surgery.
On the other hand, gluten intolerance occurs when the ingestion of gluten causes the body to have a stress response, usually in the form of gastrointestinal symptoms such as cramping, bloating, abdominal pain and diarrhea. In gluten intolerance, there is no autoimmune reaction that results in the damage of tissues.
All people that suffer from celiac disease are intolerant to gluten; however, not all people who are intolerant to gluten have celiac disease. Celiac disease can be distinguished from gluten intolerance by the following factors:
Celiac disease involves an autoimmune response to gluten. For those who suffer from celiac disease, an ingestion of gluten triggers an autoimmune response in the body, thereby causing the immune system to attack healthy tissues in the body, particularly the lining of the small intestine. On the other hand, for those with gluten intolerance, an ingestion of gluten causes a stress response by the body without any resulting tissue damage.
Blood tests can indicate the presence of celiac disease. A blood test can be used to determine whether or not a person suffers from celiac disease, whereas, there are no screening or diagnostics tests for gluten intolerance. Thus, to diagnose gluten intolerance, celiac disease and wheat allergy have to be ruled out first.
Celiac disease is a genetic condition. However, gluten intolerance does not show a genetic component.
People with celiac disease are predisposed to other autoimmune conditions such as type 1 diabetes, whereas the role of the immune system in gluten intolerance remains unclear.
A gluten-free diet for life is the only treatment for celiac disease, as this stops symptoms and allows existing damage to be repaired. This is because for celiac disease sufferers, consumption of gluten, no matter how little, can cause damage. On the other hand, those suffering from gluten intolerance can consume small amounts of gluten without experiencing any symptoms.
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