A celiac flare-up looks like a sudden worsening of digestive issues (diarrhea, bloating, pain, gas, pale foul-smelling stools) or non-digestive symptoms (extreme fatigue, brain fog, headaches, joint pain, anemia, mouth sores) after gluten exposure, often appearing hours to days later and varying widely, with some people experiencing classic gut issues and others more subtle systemic signs.
Celiac disease can be painful. Some common pain symptoms are: Stomach pain or swelling (bloating) that keeps coming back. Muscle cramps or bone pain.
Dermatitis herpetiformis
Gluten intolerance can cause this blistery skin disease. The rash usually happens on the elbows, knees, torso, scalp or buttocks. Like celiac disease, this condition is often associated with changes to the lining of the small intestine.
The symptoms may last from a few hours to a few days. Coeliac disease is known as a 'multi system' disorder – symptoms can affect any area of the body. Symptoms differ between individuals in terms of type and severity.
Some people find that drinking peppermint or ginger tea is helpful to soothe the GI tract and reduce nausea and cramping. If you are experiencing lots of cramping, gas and diarrhea, eat small frequent meals, instead of large ones. Avoid very spicy or fatty foods as they could increase your digestive symptoms.
Dermatitis herpetiformis looks like a cluster of itchy bumps on a patch of discolored skin (rash). These bumps can be darker than your natural skin tone or red to purple.
Symptoms of gluten sensitivity
This condition is present at birth and affects development in many parts of the body, causing specific facial features like a broad forehead, a short nose with a broad tip, full cheeks and a wide mouth. People may also experience dental issues, such as crooked, missing, or small teeth.
Celiac disease can cause neurological and psychiatric issues due to nutritional deficiencies, autoimmune antibodies, and gluten's neurotoxicity. Children with celiac disease have higher risks of anxiety, depression, ADHD, and eating disorders, necessitating routine screening in psychiatric evaluations.
Commonly, people with celiac disease are deficient in fiber, iron, calcium, magnesium, zinc, folate, niacin, riboflavin, vitamin B12, and vitamin D, as well as in calories and protein. Deficiencies in copper and vitamin B6 are also possible, but less common.
The most common neurological symptoms in people with coeliac disease or gluten sensitivity are ataxia and neuropathy. Ataxia includes clumsiness, loss of balance and uncoordinated movements leading to a tendency to fall and slurred speech.
Celiac disease can cause dental enamel defects, delayed dental development, and more cavities in children. Patients of all ages have more frequent and severe outbreaks of canker sores. Those not on a gluten-free diet are at greater risk for cancers of the mouth, pharynx, and esophagus.
What is a celiac flare up like? If an individual with celiac disease eats gluten and has symptoms, many in the community call it a “glutening.” A glutening looks different for each patient: some will spend the next 12 hours heaving over the toilet, whereas others may feel extra-sleepy or have a debilitating headache.
Ocular conditions associated with celiac disease include: Dry eyes: Dry eyes develop when you cannot produce adequate tears to keep your eye moist. Dry eyes related to celiac disease may develop from a vitamin A deficiency. Cataracts: Cataracts may also develop due to malnutrition.
Three gastrointestinal diseases can easily be mistaken for celiac disease (CD) and vice versa. Irritable bowel syndrome (IBS), Crohn's disease, and ulcerative colitis all share symptoms with celiac disease. All of these diseases can get worse and cause serious problems if not diagnosed and treated correctly.
Adequate hydration is essential for overall health and digestion. Aim to drink plenty of water throughout the day to support digestive function and prevent constipation, a common symptom of celiac disease.
If you experience side effects from accidental gluten exposure, you can:
Developed by researchers at the Walter and Eliza Hall Institute of Medical Research (WEHI) in Australia and Novoviah Pharmaceuticals, the test identifies an immune system marker called interleukin-2 (IL-2), which spikes when blood from someone with celiac disease is exposed to gluten in a test tube.