How Long do Gluten Sensitivity Symptoms Last?
October 7, 2023 | by Sravani Pathakamuri | Posted in FAQ's
Gluten sensitivity, also known as non-celiac gluten sensitivity (NCGS), is a condition where individuals experience symptoms after consuming gluten but do not have celiac disease or a wheat allergy. The symptoms of gluten sensitivity can vary in duration and intensity, and they typically resolve once gluten is removed from the diet.
The duration of symptoms after consuming gluten can vary from person to person and may range from a few hours to a few days. Some individuals may experience symptoms that last longer, especially if they have a more severe sensitivity or have consumed a significant amount of gluten.
Common symptoms of gluten sensitivity may include:
- Digestive Issues: Bloating, abdominal pain, diarrhea, constipation, and gas.
- Fatigue: Generalized tiredness and lack of energy.
- Headaches: Persistent or recurring headaches or migraines.
- Joint or Muscle Pain: Pain or stiffness in the joints or muscles.
- Brain Fog: Difficulty concentrating, memory problems, or feeling mentally unclear.
When individuals with gluten sensitivity eliminate gluten from their diet, symptoms generally start to improve within days to weeks. It’s important to maintain a strict gluten-free diet to prevent symptoms from reoccurring.
If you suspect gluten sensitivity, it’s essential to consult a healthcare professional for proper evaluation and diagnosis. They may recommend tests to rule out celiac disease and wheat allergy. Keeping a food diary to track symptoms and dietary habits can also be helpful in identifying patterns related to gluten consumption.
For those with gluten sensitivity, managing symptoms involves strict adherence to a gluten-free diet. This means avoiding foods that contain wheat, barley, rye, and related grains. Reading food labels carefully and being aware of hidden sources of gluten is crucial. If you experience persistent or severe symptoms, it’s important to seek guidance from a healthcare provider or a registered dietitian specializing in gluten-related disorders.