Have you ever experienced any of these symptoms?
Ever wondered if they could be caused by gluten?
Allow me to introduce myself. For those who don’t know me, I’m a protein. We probably met before since I’m part of wheat, rye and barley (among other related cereals). Sometimes you can find me in other food, either because it’s made with some of these cereals or because of cross contamination.
How can you tell I’m there? In the case of wheat for instance, when gliadin and glutenin come together, that’s when I come in, forming a perfect tandem that gives dough that firm texture.
Some people tolerate me just fine, but others… not so much.
Why? Well, not all gluten-related disorders are the same, the most common ones are:
coeliac disease, non-coeliac gluten sensitivity and wheat allergy.
While some might confuse them, they come with different symptoms, treatments, and challenges.
What is coeliac disease?
it is an autoimmune disease that affects around 1% of the population with genetic predisposition (twice as common in women)
What is gluten intolerance or non-coeliac gluten sensitivity?
It is a non-allergic, functional disorder related to gluten that affects around 1-6% of the population
What is wheat allergy?
It is a heavy reaction of the immune system against wheat. Symptoms usually occur within seconds or minutes of eating a wheat-containing food. It is a rare condition.
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The online assessment is only intended for adults aged 18 years or over and does not replace the advice of a registered healthcare professional. For a full medical diagnosis, please consult a doctor.
In order to correctly diagnose gluten-related disorders, you must be consuming gluten as part of your daily diet. If you eliminate gluten from your diet prior to undertaking medical tests, the results may not be accurate.
All information you provide while taking the assessment is given anonymously and will not be stored.
