Gliadin

Gliadin intolerance involves the digestive system’s inability to properly process gliadin, resulting in discomfort and various symptoms. This is a non-immune response, unlike a gliadin allergy, which is an immune reaction to proteins in gluten, potentially causing severe symptoms like hives, swelling, or anaphylaxis. Gliadin intolerance generally leads to milder, primarily digestive-focused symptoms and does not involve the immune system.

• Bloating and gas
• Abdominal pain
• Diarrhea
• Nausea
• Indigestion

If you consistently experience digestive discomfort such as bloating, abdominal pain, or diarrhea after consuming gluten-containing foods like bread, pasta, or baked goods, it may be wise to consider a test for gliadin intolerance. This is particularly important if these symptoms disrupt your daily activities or if the specific cause of your discomfort is unclear, as it could be indicative of other dietary sensitivities or health issues.

Managing gliadin intolerance involves avoiding or limiting gluten-containing grains and foods in your diet. Since wheat, barley, and rye are common sources of gluten, it’s important to be cautious when reading food labels and choosing gluten-free alternatives. Seek gluten-free grains and flours, such as rice, corn, or gluten-free oats. Consulting with a dietitian can help ensure a balanced gluten-free diet. Keeping a food diary can be beneficial in identifying other potential food intolerances and in tracking dietary adjustments.