Celiac disease (CD) is linked to permanent food intolerance to gluten and a diet free of this protein complex, which are the main treatments to stop its consequences. The first references to non-celiac gluten sensitivity syndrome date back to the late 20th century, according to the European Society of Gastroenterology. However, in recent years, non-celiac gluten sensitivity has emerged as a new clinical syndrome affecting millions of people across the European Union.
However, despite efforts to define non-celiac gluten sensitivity syndrome, the typical symptoms of this condition are similar to those of celiac disease, making it difficult to recognize in medical practice.
Chris Mulder, member of the European Society of Gastroenterology and president of the Dutch Gastroenterology Association, commented that currently the syndrome can only be identified in people with intestinal symptoms and other symptoms typical of celiac disease who have responded positively to a gluten-free diet, once celiac disease has been ruled out with the appropriate diagnostic tests. More precise criteria are needed to integrate non-celiac gluten sensitivity syndrome into medical practice.
He concluded by explaining that in the case of non-celiac gluten sensitivity syndrome, there is insufficient knowledge to recommend a specific treatment approach, including a gluten-free diet.
With the necessary treatment, food intolerances are largely reversible, except for those caused by genetic mutations.
At Biosalud, we have a reliable detection method, as the associated symptoms may have a psychogenic origin. We have the solution for food intolerances through analysis and biological treatment.
