Difference Between Gluten Sensitivity and Celiac Disease

Both gluten sensitivity and celiac disease involve adverse reactions to gluten, a protein found in wheat, barley, and rye. However, these two conditions are distinct in terms of their causes, effects on the body, and medical treatment.

Celiac disease is an autoimmune disorder. When individuals with this condition consume gluten, their immune system attacks the small intestine, causing damage to villi—tiny finger-like projections responsible for nutrient absorption. Common symptoms include abdominal pain, diarrhea, weight loss, fatigue, and nutrient deficiencies. Celiac disease often requires a lifelong strict gluten-free diet to prevent complications such as malnutrition, osteoporosis, and even some cancers.

On the other hand, gluten sensitivity (also called non-celiac gluten sensitivity, or NCGS) does not involve the immune system or intestinal damage observed in celiac disease. People with gluten sensitivity may experience similar symptoms such as bloating, headaches, fatigue, and digestive discomfort after consuming gluten. However, the symptoms typically do not lead to long-term complications. Diagnosis is made after ruling out celiac disease and wheat allergy. Management of gluten sensitivity often involves reducing or eliminating gluten-containing foods to alleviate symptoms.

In summary, while both conditions warrant avoiding gluten, celiac disease is more severe due to its autoimmune nature and potential complications, whereas gluten sensitivity primarily affects quality of life without lasting damage.