Should I Go Gluten Free?

What is Gluten?

Gluten is a naturally occurring protein found in wheat, rye, and barley and products made from these grains such as bread and pasta. Foods containing gluten are part of a healthy diet for most of the U.S. population. Those with gluten intolerance, wheat allergies, and Celiac disease have avoided oats in the past as well because they are regularly grown or processed near wheat, rye, or barley and therefore become contaminated.

What is Gluten Intolerance?

Food intolerance occurs when the body is unable to digest certain portions of a given food. Gluten intolerance is similar to other food intolerances, such as lactose intolerance, resulting in bloating, cramping, diarrhea, or other symptoms. Some use the term "gluten sensitivity" to describe this, using "gluten intolerance" as an umbrella term encompassing gluten sensitivity, allergy, and celiac disease.

What is a Wheat Allergy?

A wheat allergy occurs when the body wrongfully identifies a component of wheat (usually a specific protein) as harmful, setting off a response that results in a physical reaction ranging anywhere from an itchy throat to severe shortness of breath (anaphylaxis).

What is Celiac Disease?

Celiac disease is an autoimmune disorder triggered by the intake of gluten, in which the body attacks the small intestine, particularly limiting nutrient absorption. When the trigger (gluten) is removed, the autoimmune response stops. Removing gluten from the diet is the only cure for Celiac disease at this time. The prevalence of Celiac disease in the general U.S. population is about 1%. Celiac disease is hereditary and more likely in those with a family history of autoimmune disorders.

Symptoms of Celiac Disease*

• stomach pain
• gas
• diarrhea
• extreme tiredness
• change in mood
• weight loss
• slowed growth
• Dermatitis herpetiformis (DH)- an itchy, blistering skin condition usually occurring on the elbows, knees, or buttocks

* Some report insignificant symptoms or are asymptomatic

Services at UGA

If you're thinking about going gluten free it is advised that you see a registered dietitian to ensure you are getting all of the nutrients you need.

• Nutrition counseling with a university registered dietitian
• Make an appointment with your primary care physician at the health center

References and Resources

The Academy of Nutrition and Dietetics

Medline Plus

National Digestive Diseases Information Clearinghouse

The University of Chicago Celiac Disease Center