Gluten/wheat sensitivity

A grain-associated syndrome that manifests itself gastrointestinally and extraintestinally: challenging in terms of differential diagnosis and nutritional therapy.

Definition

Gluten sensitivity, also known as gluten/wheat sensitivity, is a syndrome characterised by gastrointestinal and extraintestinal symptoms that occur after consuming [gluten-containing foods](/learn/gluten-free-nutrition/gluten-in-food) - in individuals where [coeliac disease](/learn/coeliac-disease/celiac-diagnostics) and [wheat allergy](/learn/wheat-allergy/wheat-allergy-diagnostics) have been medically excluded.

Prevalence

The prevalence of gluten/wheat sensitivity is probably significantly higher than that of other gluten- and grain-associated diseases.

Symptoms

Recognise the diverse symptoms of gluten/wheat sensitivity – for targeted medical care and nutritional therapy.

Pathogenesis

Immune reactions, intestinal changes, barrier disorders and triggers such as gluten, ATIs and FODMAPs: a complex topic.

Diagnostics

Practical guide to diagnosing gluten/wheat sensitivity - what you should rule out in your differential diagnosis.

Therapy

Gluten/wheat sensitivity therapy is carried out in accordance with guidelines as nutritional therapy: individualised and symptom-oriented.

Coeliac disease

The autoimmune disease coeliac disease (formerly sprue) is a gluten intolerance with a high number of undiagnosed cases, which can manifest itself with a wide range of symptoms and at any age., e.g. as dermatitis herpetiformis Duhring.