¿Qué es el Gluten?


El Gluten es una proteína a la cual algunas personas pueden ser intolerantes. Es la proteína principal de algunos granos como el trigo y está presente también en la cebada y el centeno. Algunos estudios indican que también se encuentra en la avena.


El gluten no es una proteína indispensable para el ser humano y puede ser sustituido sin ningún problema por otras proteínas animales o vegetales y por algunos cereales libres de gluten.

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Non-Celiac Gluten Sensitivity

Your blood test for celiac disease came back negative. Now what?

Celiac Disease vs. Non-Celiac Gluten Sensitivity handout

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.

Part 1: Introduction and Definitions

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?

Part 2: Testing and Diagnosis

Includes answers to:

  • How can I get tested for non-celiac gluten sensitivity?
  • I’m already gluten-free and I feel much better than I did when eating gluten. Can I just assume that I have non-celiac gluten sensitivity?
  • Are there any dangers to a false diagnosis of non-celiac gluten sensitivity?

Part 3: Family and Related Conditions

Includes answers to:

  • Does having a family member with celiac disease make you more susceptible to non-celiac gluten sensitivity?
  • If I have non-celiac gluten sensitivity now, does that mean I would develop celiac disease if I continued to eat gluten?
  • Are there any conditions that appear to be related to non-celiac gluten sensitivity?

Part 4: Future Areas for Research

Includes answers to:

  • Does having non-celiac gluten sensitivity increase your risk of developing other autoimmune disorders?
  • We know that peripheral neuropathy can be associated with celiac disease. Is there a similar relationship between non-celiac gluten sensitivity and other neurological conditions?
  • When will we know more about the long-term complications of non-celiac gluten sensitivity (NCGS)?