Cutting out gluten — a protein that gives bread its sponginess — from the diet is a common wellness fad. However, there are certain people who need to avoid this protein to preserve their long-term health.
Benjamin Lebwohl, M.D., M.S.
Expert, American Gastroenterological Association
This group includes people with celiac disease, an autoimmune condition that causes inflammation and damage to the intestine if exposed to gluten. When someone with celiac disease eats gluten, their immune system fires off inappropriately, damaging the cells that line the small intestine and other body parts.
The good news is that getting a diagnosis and adopting a diet free of gluten — which is in foods like cereal and pastries, some soups and sauces, and drinks like beer — can help mitigate symptoms.
Symptoms of celiac disease
If untreated, celiac disease can cause serious damage to the small intestine, triggering symptoms in the short term and increasing the risk of nutritional deficiencies in the long term.
Symptoms of celiac can overlap with other gastrointestinal problems, such as irritable bowel syndrome, so testing for celiac disease should be performed when evaluating a variety of symptoms, including:
- Abdominal pain
- Bloating
- Constipation
- Diarrhea
- Vomiting
- Nausea
- Fatigue
- Cognitive impairment (sometimes called “brain fog”)
- Joint pain
- Weight loss
Although people with celiac disease often find that these symptoms may subside within weeks of following a gluten-free diet, it is important to get tested for celiac disease via blood tests (and sometimes an endoscopy) prior to cutting out gluten.
