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Gluten sensitivity, or non-celiac gluten sensitivity (NCGS), is a condition in which people develop symptoms when they eat gluten, a protein found in wheat, barley, and rye, but do not have celiac disease or a wheat allergy. Unlike coeliac disease, NCGS does not involve damage to the small intestine. It does not induce autoimmune destruction of the small intestine, like celiac disease.

Common symptoms are bloating, stomach pain, gas, diarrhea or constipation, nausea, and vomiting. Many may have non-GI symptoms like fatigue, headaches or migraines, cognitive fog, joint and muscle pain, numbness in legs or arms, anxiety, depression, and skin rashes. Symptoms usually develop from hours to days after eating gluten and improve when gluten is removed from the diet.

Research shows that over 18 million Americans are gluten-sensitive. Diagnosis is made by excluding celiac disease with blood tests and then noting if symptoms improve on a gluten-free diet.

The primary treatment is a gluten-free diet, which can diminish or eliminate symptoms. While someone with celiac disease needs to stay away from gluten totally, people with NCGS might need to cut down on gluten but not get rid of it completely. Fruits, vegetables, meats, seafood, eggs, dairy, and grains like rice and quinoa are gluten-free foods.