The gluten-free diet has become all the rage. Supermarket shelves are stocked with hundreds of items that are advertised as "gluten free," and dozens of books have been written about the evils of eating foods with gluten in them. Gluten is a protein that is found in wheat and some related grains. Despite grandiose claims by many authors, most nutritionists and physicians agree that gluten poses no problem for most people. However, for those with Celiac disease or a sensitivity to gluten, it is best to avoid it to prevent uncomfortable symptoms.

Gluten-free diets have long been prescribed for those with Celiac disease. Celiac disease is a chronic condition in which the person cannot digest gluten. When a person with Celiac disease eats a food that contains gluten, they experience symptoms such as diarrhea, upset stomach, bloating, malnutrition, and abdominal pain. However, the hallmark of Celiac disease is that the lining of the small intestine becomes damaged.

Gluten sensitivity, also known as gluten intolerance, is not the same as Celiac disease. Those with a sensitivity to gluten may experience all of the symptoms of Celiac disease, but without the damage to the small intestine. People with a gluten sensitivity often experience diarrhea, bloating, abdominal pain, upset stomach, and problems with absorbing nutrients. These symptoms are similar to those experienced by people with Celiac disease. However, they may also feel fatigued and experience headaches after ingesting foods with gluten in them. Because there is no physical marker to diagnose gluten sensitivity, and because the symptoms of a gluten sensitivity are similar to irritable bowel syndrome and many other conditions, many people often go undiagnosed for years. 

Physicians are becoming more aware of gluten sensitivity, however, and more people are being diagnosed with gluten sensitivity each year. Experts estimate that between 10 and 15 percent of the population is affected by gluten sensitivity. In fact, gluten sensitivity is much more common than Celiac disease, which only affects approximately one percent of the population.

Physicians and researchers are not sure what causes gluten sensitivity. One prevailing theory is the "hygiene hypothesis." This hypothesis states that children become sensitive to gluten because our ultra-clean homes, schools, and other public places are limiting children s exposure to antigens in the environment that help to build immunity. One reason why the hygiene hypothesis has gained popularity is because gluten sensitivity, as well as other auto-immune disorders, are much more common in first world countries where they environments are very clean. In contrast, gluten sensitivity and other auto-immune disorders are much more rare in developing countries that are less likely to make use of cleaners that kill germs and inhibit viruses. 

If you believe that you may be suffering from a gluten sensitivity, consult your physician. Do not embark on a gluten-free diet without consulting a physician or a nutritionist, because these diets can be difficult to follow without guidance and they may pose problems with getting adequate nutrition unless you have help with meal planning.

Dr. Gillian Hart is a Scientific Director for YorkTest Laboratories who specialise in food intolerance testing to help identify causes for symptoms of ibs and gluten intolerance symptoms . For more information visit YorkTest.com or call 0800 074 6185.