Gluten, a protein composite found in wheat, barley, and rye, plays a significant role in the texture and elasticity of many foods, particularly baked goods. It acts as a binding agent, helping foods maintain their shape and providing chewiness. While most individuals can consume gluten without issue, others may experience adverse reactions. This leads to the question of whether gluten intolerance can manifest later in life.
What is Gluten Intolerance?
Gluten intolerance, often referred to as non-celiac gluten sensitivity (NCGS), describes a condition where individuals experience symptoms after consuming gluten, despite not having celiac disease or a wheat allergy. The symptoms typically appear hours or days following gluten ingestion and improve or disappear when gluten is removed from the diet. NCGS is distinct from celiac disease, an autoimmune disorder that damages the small intestine, and from wheat allergy, an immune system reaction causing immediate responses. Unlike these conditions, NCGS does not involve an autoimmune response or an IgE-mediated immune reaction. Its exact biological processes are still being researched.
Can Gluten Intolerance Develop in Adulthood?
Yes, gluten intolerance can develop in adulthood, even if an individual has consumed gluten without issues for many years. Sensitivities can emerge at any age, similar to lactose intolerance. Some research suggests the likelihood of developing a sensitivity to gluten may increase with age.
Factors Influencing Adult-Onset Gluten Intolerance
The development of gluten intolerance in adulthood can be influenced by various factors. Changes in gut microbiota, the microorganisms in the digestive tract, are thought to play a role. An imbalance in these bacteria, known as dysbiosis, may contribute to the emergence of gluten sensitivity. Environmental factors such as infections, significant stress, or the use of certain medications like antibiotics can also trigger its onset. These elements can disrupt the delicate balance within the gut, potentially leading to an altered response to gluten. The precise mechanisms are still under investigation, but these factors offer plausible explanations.
Recognizing Symptoms and Getting a Diagnosis
Symptoms of gluten intolerance can vary widely, affecting both the digestive system and other parts of the body. Common gastrointestinal symptoms include bloating, abdominal pain, diarrhea, and constipation. Non-digestive symptoms can include headaches, fatigue, “brain fog,” joint pain, and numbness in the extremities. These symptoms often overlap with those of celiac disease or irritable bowel syndrome (IBS), making accurate diagnosis important.
Diagnosing non-celiac gluten sensitivity involves a process of exclusion. It is crucial to first rule out celiac disease and wheat allergy through medical testing. If these conditions are absent, a healthcare provider may recommend an elimination diet where gluten is strictly removed from the diet for a period, typically 30 days. If symptoms improve during this time, gluten is then carefully reintroduced to observe if symptoms return, which helps confirm a diagnosis of gluten intolerance.
Living with Adult-Onset Gluten Intolerance
Managing adult-onset gluten intolerance primarily involves adhering to a gluten-free diet. This means avoiding all foods containing wheat, barley, and rye. It is important to read food labels carefully, as gluten can be present in many processed foods, sauces, and even some unexpected items. Preventing cross-contamination is also important, which involves ensuring gluten-free foods do not come into contact with gluten-containing ingredients during preparation or storage. Using separate cutting boards, toasters, and utensils can help minimize this risk.
While following a gluten-free diet, it is important to maintain adequate nutrient intake. Some gluten-free substitute foods can be lower in fiber, iron, B vitamins, and calcium compared to their gluten-containing counterparts. Consulting with a dietitian can provide guidance on maintaining a balanced and nutrient-rich diet, ensuring all nutritional needs are met. Focus on naturally gluten-free foods like fruits, vegetables, lean meats, and certain grains such as quinoa and rice to support overall health.