Wheat intolerance

Understanding wheat intolerance

Wheat intolerance—often described in clinical contexts as gluten intolerance or celiac disease—refers to a group of immune-mediated reactions to proteins found in wheat, primarily gluten. This condition involves a range of responses, such as celiac disease, gluten sensitivity, and other related sensitivities. Understanding the nature of wheat intolerance is important for successful management and ongoing well-being.

What is wheat intolerance?

Wheat intolerance generally describes difficulty digesting gluten, a protein present in wheat and related grains like spelt, barley, and rye. In individuals with celiac disease, exposure to gluten can lead the immune system to respond, which may result in inflammation in the lining of the small intestine, potentially affecting nutrient absorption.

It’s important to distinguish between wheat intolerance, gluten sensitivity, and other food sensitivities, such as fructan intolerance. Some people who experience digestive issues after consuming wheat-based foods may be reacting to fructans—naturally occurring carbohydrates in wheat—rather than gluten itself. Differentiating these disorders can support a more suitable dietary plan. Learn more on our page about fructan and galactans intolerance.

Recognizing the symptoms

Symptoms of wheat intolerance may vary and can affect multiple body systems. Common symptoms include:

• Abdominal discomfort, bloating, or diarrhea
• Constipation or changes in stool
• Tiredness or fatigue
• Rashes or changes in skin
• Headaches or neurological effects

These symptoms may overlap with other food intolerances, such as lactose or fructose sensitivity. A thorough evaluation is recommended to ensure an accurate understanding.

Diagnostic approaches

Assessing for celiac disease or gluten intolerance may involve a combination of blood tests to check for specific antibodies, and sometimes, an intestinal biopsy. For gluten sensitivity, there is currently no validated test; clinical assessment by a healthcare professional is needed.

If you experience symptoms suggestive of wheat or gluten intolerance, consulting a physician or dietitian with expertise in gluten-free diets is recommended. For more diagnostic information, see our gluten intolerance page.

Dietary management and lifestyle considerations

The primary method of managing wheat intolerance is typically a strict gluten-free (and therefore wheat-free) diet. Removing gluten sources—such as bread, pastries, pasta, beer, processed foods, and certain sauces—may help limit symptoms.

Care should be taken to avoid cross-contamination, as naturally gluten-free grains like oats, buckwheat, and quinoa may be contaminated with gluten during processing. Professional guidance can help support nutrition and reduce the risk of accidental exposure.

Support, education, and further guidance

Managing wheat intolerance can be ongoing and may require education and support. Access to informed professionals, symptom checklists, and reliable information can help. Those seeking more information about symptoms or dietary planning may take the intolerance test or contact one of our dietitians for individual advice.

For more resources and support, please fill out our contact form and our team will help you find a suitable solution for your needs.

These statements have not been evaluated by the Food and Drug Administration. This content is for informational purposes and is not intended to diagnose, treat, cure, or prevent any disease.