Symptoms of gluten intolerance and gluten sensitivity in children:

The following is a list of common gluten intolerance symptoms in children. These symptoms should be regularly noted and presented to your doctor when attempting to diagnose gluten intolerance.

• Poor appetite, irritability and a failure to gain weight are usually the first gluten intolerance symptoms
• chronic diarrhea
• abdominal bloating or swollen stomach and pain
• vomiting
• pale, foul-smelling, or fatty stool
• arm and leg muscles may become wasted and thin
• Juvenile Idiopathic Arthritis
• weight loss
• failure to thrive
• Attention Deficit Disorder (ADD)

As a child grows, nutrients are an essential part of physical and mental growth. Malabsorption of nutrients can result in other problems such as delayed puberty, delayed growth and short stature and dental enamel defects of the permanent teeth. If one or both parents is diagnosed with gluten intolerance, the child should also be tested due to the high likelihood he or she will also suffer from the disorder.

As mentioned above, symptoms of gluten intolerance in adults can often be more difficult to diagnose. Adults may not have digestive symptoms due to gluten intolerance and may suffer from one or more signs of the disorder.

Symptoms of gluten intolerance and gluten sensitivity in Women and Men:

The following is a list of common gluten intolerance symptoms in adults. These symptoms are common in both men and women and should be regularly noted and discussed with your physician when you hope to diagnose gluten intolerance.

• fatigue or extreme tiredness
• an itchy skin rash called dermatitis herpetiformis
• iron-deficiency and/or anemia
• arthritis
• bone loss or osteoporosis
• bone or joint pain and sometimes even fractures – which are due to thinning of the bones
• depression
  
• anxiety
• tingling (pins and needles) or numbness in the fingers and toes or even hands and feet
• canker sores or ulcers inside the mouth
• missed menstrual periods
• infertility
  
• repeated miscarriage
• seizures
• abdominal pain and cramping
• alternating bouts of diarrhea and constipation
• lactose intolerance
• hair loss (Alopecia)
• malodorous flatulence
• headaches and migraines
• hypoglycemia
• vitamin and mineral deficiencies
• unexplained weight loss

Another complication related to this digestive disorder is that many patients suffering from gluten intolerance may have no visible symptoms but can, within time, develop one or many of these symptoms. These long-term complications may include cancers of the intestine and bowel, liver diseases, malnutrition—which can lead to anemia or osteoporosis.

What other health problems do people with gluten intolerance or gluten sensitivity have?

Patients suffering from gluten intolerance tend to develop diseases that healthy tissues and cells are attacked by the immune system. Gluten intolerance and the diseases listed below are now known to be linked by genetics and they include:

• rheumatoid arthritis
• autoimmune thyroid disease
• autoimmune liver disease
• type one diabetes
• Turner Syndrome
• Addison's disease
• Sjögren's syndrome

Why are gluten intolerance symptoms or gluten sensitivity symptoms symptoms so varied?

Another issue with understanding gluten intolerance is that scientists and researchers are having difficulty determining why the disorder affects people differently. There are three major factors and they include: the amount of foods that contain gluten consumed by a patient, the age at which a person started to consume foods containing gluten and the length of time a person was breastfed. [5]

It has also been discovered that gluten intolerance symptoms and gluten sensitivity symptoms may vary depending on the amount of damage caused to the villi of the small intestine and the age of the patient. Many adults suffer from the disease for over ten years before being diagnosed and most men are not being checked for the disorder. The longer the disease goes undiagnosed and untreated, the more likely a patient will develop long-term complications.

How common is gluten intolerance or gluten sensitivity?

Gluten intolerance is increasingly common throughout the world. Although it is more common in 'western civilization' an emerging trend in the consumption of wheat products and processed foods that contain gluten in other parts of the world is increasing the rates of gluten intolerance and gluten sensitivity in people in those areas.

The disorder was originally thought to be a rather uncommon childhood syndrome but recent research has found that to be untrue and can affect anyone of any age.

Close to 1 in 133 people are known to suffer from Celiac Disease. Of those that have Celiac Disease, the chances their child could also have the disease could be as high as 1 in 22 people. [6] Some experts feel that about 1 in 20 have some form of gluten intolerance or gluten sensitivity and suffer from a one or more gluten intolerance symptoms. [7]

How is gluten intolerance or gluten sensitivity diagnosed?

Recognizing gluten intolerance symptoms can be difficult because they are sometimes linked to and have very similar symptoms as other, better understood diseases. Gluten intolerance can be confused with or misdiagnosed as inflammatory bowel disease, irritable bowel syndrome, iron-deficiency anemia (often caused by heavy menstrual blood loss), chronic fatigue syndrome, diverticulitis, intestinal infections. Because of this, gluten intolerance is sometimes confused with these or other diseases and is often completely misdiagnosed or usually under-diagnosed. As the disease becomes more widely recognized, medical professionals are becoming more aware of the symptoms of gluten intolerance and learning how to better diagnose it because blood tests and other screening methods are becoming more accurate and reliable. Over time correct diagnosis rates are increasing and that is why most feel that even more than 1 in 133 suffer from the disease.

Gluten Intolerance Blood Tests:

There are a number of ways to determine if a patient suffers from gluten intolerance and blood tests are the most common and least invasive. Patients suffering from Celiac Disease will have higher than normal levels of certain autoantibodies (proteins that react against and sometimes destroy the body's own cells or tissues) in their blood. To diagnose Celiac Disease, doctors will test blood for high levels of anti-tissue transglutaminase antibodies (tTGA) or anti-endomysium antibodies (EMA). If test results are negative but Celiac Disease is still suspected, additional blood tests may be required.

Here is a list of blood tests that will be recommended by your doctor:

• Anti-tissue transglutaminase antibody (tTG – IgA and IgG) - commonly used whether or not symptoms are present and the most sensitive test available
• Anti-endomysial antibody (EMA-IgA) – highly specific marker for celiac disease
• Anti-deaminated gliadin peptide (DGP – IgA and IgG) - used when tTG or EMA is negative and in cases where patient is IgA deficient
• Total serum IgA – used to check levels to exclude selective IgA deficiency that results in a false negative test
• Anti-gliadin antibody (AgA – IgG and IgA) not considered sensitive or specific enough for adults, but used for children under 2 because tTG and EMA antibodies may be absent. The anti-DGP test is sensitive in this group

It is VERY important to note that before a blood test is taken, a patient MUST continue on a regular diet that contains gluten that includes breads, cereals and pasta. If a patient reduces or eliminates gluten intake prior to the test, a negative diagnosis may occur, even if Celiac Disease or gluten intolerance is present. A patient may also notice a decline in gluten intolerance symptoms when they eliminate gluten from their diet and that can further complicate the diagnosis.

Endoscopy or Internal Biopsy:

If you have gone through all of the blood tests and the doctor still has some concerns they may order a biopsy of the small intestine. The procedure is done using a small flexible biopsy instrument called an endoscope down the throat, through the stomach and into the upper end of the small intestine where patchy, multiple snippets of tissue are gathered. The tube is removed and the tissue samples are examined under a microscope for signs of injury.

Gluten Intolerance Screening:

Screening for gluten intolerance or Celiac Disease means testing for the presence of the aforementioned autoantibodies in the blood in people who do not display any symptoms. Americans, especially men, are not usually screened for Celiac Disease or gluten intolerance, however and increased awareness about the disorder are changing that trend. As mentioned earlier, it is genetic and if a family member is diagnosed around four to 12 percent of first-degree relatives will also have the disease. Another complication is that sometimes a patient may display few or mild gluten intolerance symptoms or in some cases none at all. 

How is gluten intolerance, gluten sensitivity or Celiac Disease treated?

There are different types of Celiac Disease as well as variations of gluten intolerance. The common form is characterized as having symptoms such as stomach cramping, diarrhea and malnutrition and is referred to as Classical Celiac Disease. There are non classical forms as well and are referred to as atypical, silent and latent forms. It should be noted that non classical forms of Celiac Disease are the most common.

The main way to treatment for Celiac Disease is a gluten free diet. Newly diagnosed patients should work with a dietitian to help create a gluten-free diet plan. What you must accept early on are two truths:

• There is no cure for Celiac Disease or for gluten intolerance, the only treatment is to completely eliminate all sources of gluten to prevent the prevalence of gluten intolerance symptoms. You must follow the gluten-free diet strictly.
• There are no short cuts, and there will be no time in which you cannot follow a gluten free diet. If you eat gluten, even a small amount your gluten intolerance symptoms will return and you will do damage to your small intestine.

There is no way around this truth. The resolution of the problems associated with Celiac Disease and gluten intolerance will progressively get better. The degree and speed of the recovery will depend largely on how long the person has had Celiac Disease and how much damage was done before they diagnosed.

In order to be gluten free you must begin to learn how to read labels on food. Even small amounts ingested can begin to cause health difficulties so you have to be aware what is going in your mouth.

If a patient has been diagnosed with gluten intolerance or Celiac Disease that person MUST completely avoid gluten for the rest of their lives. Damage to the small intestine may occur and symptoms may once again become present even if a tiny amount of gluten is ingested. Even if a patient does not show symptoms of gluten intolerance, damage can occur. That is why it is extremely important to read labels and avoid ALL products containing gluten.

Some of the problems associated to gluten intolerance will never be reversed such as short stature or defects in dental enamel.

In most cases a gluten-free diet will quickly reduce or completely eliminate symptoms and the small intestine will begin to repair itself. In some cases, overall health will notice improvements within days of starting a gluten-free diet. In children or infants, the small intestine should completely repair itself within three to six months. Depending on how long an adult lived with gluten intolerance, the small intestine will usually repair itself within one to several years. I completely healthy intestine means that the villi can once again absorb nutrients into the bloodstream.

It should be worth noting that in some rare cases, people will show no improvement, despite following a gluten-free diet. This is caused by a number of factors and can often be attributed to the fact that small amounts of gluten are still being consumed through 'hidden sources of gluten' in items such as cosmetics, medications, modified food starch, preservatives and stabilizers made with wheat. Some factories may also produce food or products that have been contaminated by gluten. It is important to know what is going into your body and where each product is coming from. This takes time, but can easily become part of your gluten free lifestyle. 

In extreme and very rare instances, a patient will continue to suffer intestinal damage, despite following a completely gluten-free diet. This condition is known as refractory celiac disease, have severely damaged intestines that is unable heal itself. This is often caused by a patient being undiagnosed or misdiagnosed with Celiac disease. In some instances, damage caused by the disease is so great and patient will have to receive nutrients intravenously. Research is being done on providing drug treatment for refractory Celiac Disease.

The Gluten-free Diet

A gluten-free diet means completely avoiding foods that contain rye, wheat and barley. The foods and products made from these grains should also be avoided. In other words, a person with gluten intolerance or Celiac Disease should not eat most cereal, pasta, grain, and many processed foods.

A person with gluten intolerance can still enjoy a healthy, well-balanced and delicious diet with replacements such as rice, potato, quinoa, soy, amaranth, buckwheat, or bean flour instead of wheat flour. Because gluten-free products are becoming increasingly available in most major stores, people can easily purchase gluten-free bread, pasta, and other products.

"Plain" meat, fish, fruits, vegetables and rice do not contain gluten and are completely safe for consumption.

Many people suffering from gluten intolerance can safely eat small amounts of oats, as long as the oats have not been contaminated with wheat gluten during processing. It is wise to work closely with a nutritionist or doctor when deciding whether to include oats in your diet.

The Gluten Free Lifestyle Explained In Just 10 Pages - Free Microbook Download

Being diagnosed with Celiac Disease or gluten intolerance is both good and bad. The good part is finally understanding why you have felt awful for so long. The bad part is that you now have to significantly change your entire lifestyle and eating habits. To learn more, please download our free Microbook: The Gluten Free Lifestyle Explained In Just 10 Pages written by Dr. John Peragine.

• A brief history of Celiac Disease and Gluten Intolerance

• What foods to avoid in your diet
  

• How to eat out and not suffer

• What vitamins are safe to take

• Which foods you need to eat to feel great!

The gluten-free diet requires a completely new approach to eating. The best way is to educate your family and friends and be open about your gluten intolerance. You may need to bring food with you when you are visiting a friend or family member for a meal. Tell the host ahead a time and tell them that they should not feel obligated to prepare gluten free foods and offer to bring enough to share with others.

As mentioned earlier, gluten is sometimes used in medications or other non-food products such as lip stick or lip balm. People with gluten intolerance should ask their pharmacist if prescribed medications contain wheat or gluten. It is important to do a lot of your own research because in many cases a pharmacist or doctor may not know the answer. Because gluten may be used as an additive in unexpected products—such as play dough or lipstick—it is important to read ALL product labels that may be consumed. If you want a detailed description of all ingredients, the manufacturer should provide a list upon request. With practice, screening for gluten and enjoying a gluten-free lifestyle will become second nature and you will gradually see a reduction in all of your gluten intolerance symptoms.

Gluten-Free Recipes

Check out our most recent Gluten Free Recipes on the Gluten Free Recipe Blog. We offer a wide variety of free recipes as well as some incredible gluten free cookbooks!

If you haven't already downloaded your copy of "The Easy Gluten-Free Cooking Series" click the link or the gluten-free recipe Microbooks below!

This Microbook series will have you cooking and enjoying delicious, chef inspired gluten-free recipes. Our expert and chef, Binte Rizi had created 60 of the best gluten-free recipes she has to offer! All of the ingredients can be found in your local supermarket or online and are affordable and delicious. Don't miss this chance to start loving food again! Get "The Easy Gluten-Free Cooking Series" now!

Gluten Intolerance Points to Remember

The In Just 10 Pages gluten intolerance blog and team of experts will help to identify sources of gluten or gluten-free ingredients and the reaction caused in the body, help to identify wheat allergy symptoms, gluten sensitivity symptoms and gluten intolerance symptoms in women, men and children, as well as provide you with dozens of amazing gluten-free recipies. Our aim is to give you the most up to date news and tell you about the latest, most up to date research.

• People with gluten intolerance cannot tolerate gluten (a protein in wheat, rye, and barley).
• If left untreated gluten intolerance will damage with villi of the small intestine and will interfere with nutrient absorption.
• Without treatment, patients with gluten intolerance can develop complications such as osteoporosis, anemia, and cancer.
• A person with gluten intolerance will not always display symptoms.
• A simple blood test or a biopsy of the small intestine will usually diagnose gluten intolerance.
• It is know that gluten intolerance and Celiac Disease is hereditary and more common in those of European ancestry.
• The only known cure or treatment for gluten intolerance is a gluten-free lifestyle. The gluten-free diet is a lifetime requirement.
• A dietitian or nutritionist can help a patient manage gluten intolerance and teach about food selection, label reading, and other strategies.

References:

1. The Ohio State University Medical Center

2. National Institute of Diabetes and Digestive and Kidney Diseases

3. UCLA Department of Medicine

4. Mayo Clinic

Find us on Google+

This article was written by: Conrad Dekker of the Gluten Free by InJust10Pages team.