Gluten intolerance
Gluten Intolerance
Gluten intolerance, also known as non-celiac gluten sensitivity (NCGS), is a condition where individuals cannot tolerate gluten, a protein found in wheat, barley, and rye. The pronunciation of gluten intolerance is /ˈɡluːtən ɪnˈtɒlərəns/. The term originates from the Latin word 'gluten' meaning 'glue' and the Latin word 'intolerantia' meaning 'unbearableness'.
Symptoms
Symptoms of gluten intolerance can vary greatly but often include abdominal pain, bloating, diarrhea, constipation, headaches, and fatigue. Some people may also experience joint pain, brain fog, and depression.
Diagnosis
Diagnosis of gluten intolerance is often challenging as symptoms can mimic those of other conditions such as irritable bowel syndrome (IBS) and celiac disease. It is typically diagnosed by ruling out celiac disease and wheat allergy and observing whether symptoms improve on a gluten-free diet.
Treatment
The primary treatment for gluten intolerance is a strict gluten-free diet. This involves avoiding all foods and drinks containing wheat, barley, and rye. Many people with gluten intolerance also find it helpful to work with a dietitian to ensure they are getting all the necessary nutrients.
Related Terms
- Celiac disease: An autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.
- Wheat allergy: An allergic reaction to foods containing wheat.
- Gluten-free diet: A diet that excludes the protein gluten.
- Non-celiac gluten sensitivity: Another term for gluten intolerance.
External links
- Medical encyclopedia article on Gluten intolerance
- Wikipedia's article - Gluten intolerance
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski