If you’ve ever felt bloated, fatigued, or uncomfortable after eating gluten, you’re not alone. But is it coeliac disease? Or could it be non-coeliac gluten sensitivity (commonly referred to as gluten intolerance)?
These two conditions share similar symptoms, but they’re actually very different — especially when it comes to diagnosis, treatment, and long-term risks. Understanding the difference is key to managing your health properly and avoiding unnecessary dietary restrictions.
What is Coeliac Disease?
Coeliac disease is a serious autoimmune condition. When someone with coeliac disease eats gluten — a protein found in wheat, rye, barley, and oats* — it triggers an immune response that damages the lining of the small intestine. Over time, this can lead to poor nutrient absorption, gastrointestinal issues, and a wide range of other complications.
According to Coeliac Australia, approximately 1 in 70 Australians are estimated to have coeliac disease, but up to 80% remain undiagnosed.
Common symptoms of coeliac disease include:
- Bloating
- Diarrhoea or constipation
- Fatigue
- Brain fog
- Iron deficiency
- Unexplained weight loss
- Skin rashes (such as dermatitis herpetiformis)
Coeliac disease is diagnosed through a blood test (coeliac serology) followed by a small bowel biopsy. It’s essential that you don’t start a gluten-free diet before testing, as this can interfere with the results.
What is Gluten Intolerance?
Gluten intolerance, also known as non-coeliac gluten sensitivity (NCGS), causes similar symptoms to coeliac disease, but without the immune response or intestinal damage.
There’s currently no specific test to diagnose NCGS. Instead, it’s diagnosed by ruling out coeliac disease and wheat allergy, and then observing whether symptoms improve on a gluten-free diet and return with gluten reintroduction.
According to the Australian Society of Clinical Immunology and Allergy (ASCIA), symptoms of gluten intolerance may include:
- Bloating
- Stomach pain
- Brain fog
- Headaches
- Fatigue
Importantly, while NCGS can cause significant discomfort, it doesn’t cause the long-term intestinal damage seen in coeliac disease.
Why It Matters
The treatment for both conditions is a strict gluten-free diet, but the stakes are much higher with coeliac disease. Even tiny amounts of gluten — from cross-contamination or mislabelled products — can cause damage to the small intestine.
People with coeliac disease must be especially vigilant, which is why Coeliac Australia offers an endorsement logo to help consumers identify certified gluten-free products. This certification requires rigorous gluten testing and ensures the product is safe for those medically diagnosed with coeliac disease.
For those with gluten intolerance, a gluten-free diet may still help manage symptoms, but occasional exposure is unlikely to cause long-term harm. However, unnecessary restriction without proper diagnosis can lead to nutritional deficiencies and a more stressful relationship with food.
Final Thoughts
If you suspect gluten is an issue for you, don’t self-diagnose. See your GP and request coeliac testing before going gluten-free. Understanding what’s going on in your body is the first step to feeling better and eating with confidence.
P.S. At Nourish’d, we take gluten seriously. All of our meals are 100% gluten free and Coeliac Australia Endorsed — so you can eat with peace of mind, knowing you’re in safe hands.
