Non-Celiac Gluten Sensitivity
Your blood test for celiac disease came back negative. Now what?
If you have been suffering symptoms that seem related to gluten, it may be possible that you have non-celiac gluten sensitivity (‘gluten sensitivity’).
Research estimates that 18 million Americans have gluten sensitivity. That’s 6 times the amount of Americans who have celiac disease.
Researchers are just beginning to explore gluten sensitivity, but we’d like to educate you on what we’ve learned thus far. Follow NFCA as we present a series of Q&As on non-celiac gluten sensitivity throughout 2012.
Update! June 12, 2014
The science on gluten sensitivity is evolving and we’re learning new information on the condition regularly. New research suggests that gluten alone may not be responsible for the symptoms produced by the condition currently called gluten sensitivity. Instead, it is showing that perhaps FODMAPs, a group of poorly digested carbohydrates, may be the cause of the symptoms instead. It is also important to note that wheat, barley and rye – gluten-containing grains – are all high in FODMAPs.
NFCA encourages you to learn about the low-FODMAP diet by downloading the free webinar archive of “Is Gluten Really the Problem? The Role of FODMAPs in Gluten-Related Disorders,” featuring Dr. Sue Shepherd, the creator of the low-FODMAP diet.
Access the webinar slides and recording.
Includes answers to:
- What is non-celiac gluten sensitivity?
- What is an innate immune response?
- What are the symptoms of non-celiac gluten sensitivity?
- If the symptoms are so similar, how is it different from celiac disease?
- Is non-celiac gluten sensitivity different from a wheat allergy?