What Is Non-Celiac Gluten Sensitivity?

Is there such a thing as non-celiac gluten sensitivity, or are gluten-free diets just a fad? Why are people eating more gluten-free products now than ever before?

The global market for gluten-free foods is rapidly expanding, and it is estimated that by 2018, it will surpass $6.2 billion. Gluten-free foods are usually prescribed for people who have been diagnosed with celiac disease, a chronic digestive disorder that is caused by an allergic reaction to gluten.

Other cereals such as barley and rye contain proteins that resemble gliadin, which can also cause celiac disease in people who are genetically predisposed. On the other hand, the proteins found in oats may cause mild inflammation only to some people, while rice and corn do not contain these proteins and do no harm to most individuals.  

Celiac disease is relatively common in Europe and less common in the US. However, researchers believe that many people are not diagnosed with the condition because they only have mild symptoms. Aside from individuals who are known to have celiac disease, it seems that many people are also riding into the bandwagon of consuming a gluten-free diet, which makes gluten-free food products occupy a major section of supermarkets and groceries. While some of these consumers may have been diagnosed with a condition called non-celiac gluten sensitivity (NCGS), many have not undergone medical testing and may have just taken it upon themselves to observe if consuming a gluten-free diet can improve their symptoms.

Celiac Disease versus Non-Celiac Gluten Sensitivity

Celiac disease is now being diagnosed more often than ever before because of the increase in awareness about its signs and symptoms. This chronic condition that affects the small intestine and causes malabsorption of nutrients and weight loss is often manifested in symptoms such as diarrhea, fatty stools, bloating, flatulence, and anemia. However, some people have very mild symptoms or none at all. The best way to diagnose this condition is by getting a sample of tissue from the small intestine (biopsy) to see characteristic changes, and by taking a blood sample to look for antibodies or proteins that the body produces to fight gliadin.

See Also: Celiac Disease Vs. Non-Celiac Gluten Sensitivity

The diagnosis is done by exclusion of other possible causes, and by challenging their sensitivity to gluten. When asked to omit gluten from their diets, their symptoms improve, and bringing back gluten to their diet exacerbates their symptoms.

The increased availability of information about these conditions has led many people to take gluten-free diets on their own, without consulting their doctors. Consequently, many cases of celiac disease, as well and NCGS are not being documented.