Gluten intolerance, also called celiac disease, is an extreme sensitivity to the protein gluten, which is found in wheat, barley and rye.

Though the symptoms may appear similar, gluten intolerance is not a food allergy but rather an inherited autoimmune disease. The body's immune system mistakenly identifies gluten as harmful. This leads to inflammation and damage in the small intestine. A food allergy to wheat results instead in an allergic response, with symptoms such as itchiness and rash.

Damage to the small intestine can occur when a person with gluten intolerance consumes even a small amount of gluten. Symptoms can include abdominal pain and diarrhea.

The intestinal damage weakens the body's ability to absorb nutrients from food. This can lead to malnutrition and related conditions, such as weight loss, osteoporosis and infertility. Patients may also face increased risk of conditions including diabetes, thyroid disease, lupus, rheumatoid arthritis and some cancers.

It is important to note that although some people with gluten intolerance suffer severe symptoms, others have no symptoms. People who do not experience symptoms, however, may still suffer damage to the small intestine.

Diagnosis of gluten intolerance usually involves blood tests and may include a biopsy of the small intestine.

Gluten intolerance can be successfully treated by removing all gluten from the diet. This includes avoiding breads, cereals, cookies and all other types of foods or other products with wheat, barley or rye as an ingredient, including some beers, lipsticks, postage stamps, medications and vitamins. Some patients cannot tolerate oats either.

People who suspect they may have gluten intolerance should immediately consult a physician. Symptoms may present themselves late in life and are known to sometimes appear after a traumatic event such as an injury, pregnancy or severe stress.