Gluten intolerance 

What is a gluten intolerance? 

Gluten intolerance, also known as non-coeliac gluten sensitivity (NCGS), occurs when your digestive system reacts to eating products that contain the protein gluten. The body’s difficulty digesting and absorbing gluten can cause discomfort and pain as a result.

Gluten is usually broken down in the small intestine by a protein (enzyme) called protease. If gluten cannot be broken down and absorbed, this can cause adverse effects.

What is gluten?

Gluten is a protein found in grains, such as wheat, barley and rye. This means it can be found in many common food and drink products, such as bread, pasta, beer, and cereal. It can also be found in other things, such as vitamins, cosmetics, and certain medications.

Gluten intolerance vs coeliac disease

Gluten intolerance and coeliac disease are different conditions, but both are caused by consuming gluten.

Coeliac disease is an autoimmune disease that causes the body’s immune system to react to the proteins occurring in gluten. The immune system responds by attacking the small intestine during the processing of gluten. It is a lifelong genetic condition.

Unlike coeliac disease, symptoms of gluten intolerance are usually temporary and disappear sometime after eating gluten. Gluten sensitivity can cause adverse effects, similar to coeliac disease, but it does not cause the immune system to react and damage the small intestine.

Diagnosis

During your initial consultation, a specialist will assess your symptoms, family and medical history and examine your abdomen (stomach) for any signs of concern. 

There isn’t a particular test for gluten intolerance, but there are steps to help detect whether you may have the condition. 

First, we will advise you to continue following your typical diet with gluten for around a month. During this time, we will perform blood tests to rule out coeliac disease or a wheat allergy. 

Secondly, if a wheat allergy or coeliac disease is ruled out, it is recommended that you cut gluten out of your diet for a set period of time. It is important to record your reactions during this period to monitor which (if any) symptoms improve or disappear as a result.  

Lastly, you can start to reintroduce gluten back into your diet again gradually. If you notice your symptoms returning, we can determine that you may have a gluten intolerance. 

Working with a dietitian during the reduction and reintroduction of gluten is vital. They can help guide your diet and advise on how to reintroduce gluten gradually. 

Learn more about food intolerance tests and watch our food FAQ videos.

Treatment

Treatment will depend on what is discovered during diagnostic testing. We will ensure that your treatment plan is tailored to your condition and individual needs. 

Dietary therapies can help elevate your condition, as they include avoiding gluten or limiting the amount you eat. We collaborate with dieticians to offer treatment options and dietary therapies that are best suited to you. We will guide you on your journey to managing your gluten intolerance.