Individuals with celiac disease have a condition in which the lining of the small intestine becomes damaged; undermining their ability to absorb nutrients from food properly. This occurs because of a reaction to gluten, which is found in many cereals, such as rye, barley, wheat, and perhaps oats.
Celiac disease diagnosis occurs after specific bowel and blood tests are carried out.
A number of people who do not have celiac disease can still react to gluten if they eat it and experience gastrointestinal discomfort and fatigue. Experts refer to this condition as "non-celiac gluten sensitivity".
The number of people with non-celiac gluten sensitivity is considerably higher than those with celiac disease.
Gluten sensitivity can trigger the following symptoms if gluten is ingested:
- abdominal discomfort
- diarrhea Other symptoms
- ataxia (wobbliness, incoordination, unsteadiness)
- oral ulceration (recurrent)
- attention-deficit disorder
The researchers give examples of patients who strictly abstained from gluten, and believed their gluten-free diets helped reduce their symptoms. However, very few of them had ever undergone a proper diagnosis procedure.
They believe doctors should think about performing open or single-blind gluten challenge tests on those with non-celiac gluten sensitivity - at least until a valid biomarker for non-celiac gluten sensitivity is found.