Risks and limits of Gluten Alltag

The risks and limits of gluten in everyday life depend heavily on individual health. For people with celiac disease (about 1% of the population), strict gluten-free diet is medically necessary because even traces can damage the small intestine. For non-celiac gluten sensitivity (NCGS), symptoms are nonspecific and diagnosis is challenging – a supervised elimination diet may help. A common risk is adopting a gluten-free diet without a proper diagnosis: it can lead to nutrient deficiencies (fiber, B vitamins, iron) and higher costs. Moreover, commercial tests (IgG antibodies, DNA tests) for gluten intolerance are not scientifically recommended. The EAACI/AAAAI/DGAKI guideline warns against IgG tests because they measure exposure, not intolerance. Genetic tests for HLA-DQ2/DQ8 have only exclusion value, not diagnostic power. Limits also appear in daily practice: gluten-free products are often highly processed and contain more sugar and fat. A balanced diet with naturally gluten-free foods (rice, quinoa, vegetables) is possible but requires knowledge. Conclusion: If gluten-related issues are suspected, consulting a gastroenterologist and obtaining a confirmed diagnosis before starting a diet is the safest approach.