Cause of gluten intolerance

What causes of gluten intolerance

Gluten intolerance, often referred to as non-celiac gluten sensitivity (NCGS), is a condition in which individuals experience adverse reactions to gluten—a protein found in wheat, barley, and rye. Unlike celiac disease, which is an autoimmune disorder, gluten intolerance does not cause measurable damage to the small intestine. However, it can lead to significant discomfort and impact daily life. Understanding the causes of gluten intolerance is essential in managing symptoms and maintaining overall digestive health.

Genetic predisposition

Genetics plays a crucial role in gluten intolerance. While it is not an autoimmune disease like celiac disease, research suggests that individuals with a family history of gluten sensitivity or other digestive disorders may be more susceptible. Certain genetic markers, such as HLA-DQ2 and HLA-DQ8, which are strongly linked to celiac disease, may also be associated with a predisposition to gluten intolerance. However, having these genetic markers does not necessarily mean a person will develop symptoms.

Digestive system imbalances

A well-functioning digestive system is essential for breaking down gluten effectively. In individuals with gluten intolerance, several digestive imbalances may contribute to their symptoms:

• Enzyme deficiency: Some people may lack the necessary enzymes to fully digest gluten proteins, leading to incomplete breakdown and subsequent irritation in the gut.
• Gut microbiota dysbiosis: An imbalance in gut bacteria may exacerbate gluten intolerance. A healthy gut microbiome helps in digestion and modulating immune responses. If beneficial bacteria levels are low, gluten may trigger an inflammatory reaction.
• Leaky gut syndrome: Increased intestinal permeability, often referred to as “leaky gut,” allows gluten peptides to enter the bloodstream, potentially triggering an immune response and causing symptoms like bloating, fatigue, and brain fog.

Immune system overreaction

Even though gluten intolerance is not an autoimmune disorder like celiac disease, the immune system may still play a role. In some individuals, consuming gluten leads to an immune reaction that triggers inflammation and discomfort. This immune response, although milder than in celiac disease, can still lead to symptoms such as headaches, joint pain, fatigue, and gastrointestinal distress.

FODMAP sensitivity

Many individuals who believe they have gluten intolerance may actually be reacting to FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols), which are short-chain carbohydrates found in various foods, including those containing gluten. Foods like wheat and rye contain fructans, a type of FODMAP that can cause bloating, gas, and digestive discomfort in sensitive individuals. For these individuals, avoiding gluten-containing grains may alleviate symptoms, even if gluten itself is not the primary trigger.

Inflammation and food sensitivities

Chronic inflammation in the body, often due to stress, poor diet, or underlying health conditions, can make individuals more susceptible to food sensitivities, including gluten intolerance. Additionally, certain people may have a broader sensitivity to proteins in grains, leading to symptoms when consuming gluten-containing foods.

Neurological and hormonal factors

Emerging research suggests that gluten intolerance may have neurological effects, with some individuals experiencing symptoms such as brain fog, headaches, and mood disturbances. The gut-brain connection plays a significant role in food sensitivities, and some people with gluten intolerance may have an overactive nervous system response to gluten. Additionally, hormonal imbalances, particularly related to stress hormones and thyroid function, may contribute to gluten sensitivity in some individuals.

Previous gut infections or damage

A history of gut infections, food poisoning, or chronic gastrointestinal conditions such as irritable bowel syndrome (IBS) may increase the likelihood of developing gluten intolerance. Infections or antibiotic use can disrupt the gut lining and microbiome, leading to increased sensitivity to gluten and other dietary components.

Managing gluten intolerance

While there is no cure for gluten intolerance, managing symptoms involves dietary and lifestyle changes:

Identifying additional triggers: Since gluten intolerance often coexists with other food sensitivities, working with a healthcare professional or dietitian to identify and eliminate additional triggers can be beneficial.

Gluten-free diet: Eliminating gluten from the diet is the most effective way to prevent symptoms. Gluten-free alternatives such as rice, quinoa, and buckwheat can provide nutritious substitutes.

Gut health support: Incorporating probiotics, prebiotics, and digestive enzymes can help improve gut microbiome balance and digestion.

Reducing inflammatory foods: Avoiding processed foods, excess sugar, and artificial additives can support overall digestive health.

You can read more about the topic in our knowledge bank or you can contact one of our dieticians for personalized advice. If you don’t know where your symptoms come from, you can take the intolerance test for more information.