Gluten intolerance (also known as “gluten sensitivity”) (GS) belongs to a spectrum of disorders in which gluten has an adverse effect on the body. It can be defined as a non-allergic aGluten intolerance, often referred to as non-celiac gluten sensitivity, is a condition in which individuals experience digestive and sometimes systemic symptoms after consuming gluten—a protein found in wheat, barley, and rye—without having celiac disease or a wheat allergy. Symptoms may include abdominal pain, bloating, diarrhea or constipation, fatigue, headaches, joint discomfort, and difficulty concentrating. Unlike celiac disease, gluten intolerance does not cause measurable damage to the small intestine or trigger the same autoimmune response. The exact mechanism is not fully understood and may involve immune reactions, sensitivity to other components of grains, or gut microbiome factors. Diagnosis is typically made by excluding celiac disease and wheat allergy and observing symptom patterns related to gluten consumption.nd non-autoimmune condition in which the consumption of gluten can lead to symptoms similar to those observed in coeliac disease or wheat allergy (other conditions which fall under the gluten-related disorders.
Gluten sensitivity is thought to affect approximately 6% of the general population. Symptoms of gluten sensitivity include bloating, abdominal discomfort, pain or diarrhea; or it may present with a variety of extraintestinal symptoms including headaches and migraines, lethargy and tiredness, attention-deficit disorder and hyperactivity, autism and schizophrenia, muscular disturbances as well as bone and joint pain.