Gluten and Fatigue
While there can be a wide range of symptoms associated with gluten ingestion, arguably one of the most debilitating for those of us with a gluten related condition, is experiencing gluten-related fatigue.
In a 2014 study where non-coeliac gluten sensitive (NCGS) participants underwent a controlled gluten challenge, it was demonstrated that the most significant finding in regards to the patient’s symptoms was an increase in fatigue. It was later determined that of the participants who went back on to their strictly controlled gluten free diet, 27.5% displayed a marked improvement in their overall energy levels. This study thus demonstrated that, ‘in patients currently attempting a gluten free diet, excellent adherence was associated with significant improvement of fatigue (p<0.03)’.
This shows that accidental gluten ingestion or cross-contamination – commonly experienced by those attempting to adhere to a gluten-free diet – would significantly contribute to feelings of gluten-induced tiredness and fatigue. As many people have busy lives, families and jobs, experiencing this fatigue can make every day tasks become challenging and frustrating. With the most common symptoms including lack of energy, difficulty concentrating and bodily aches, gluten-induced fatigue can heavily reduce an individual’s quality of life.
How can gluten-induced fatigue be avoided?
The most obvious way to avoid gluten-induced fatigue is to avoid gluten all together in your diet. While this may sound simple enough, the smallest amount of gluten such as from cross-contamination or accidental gluten ingestion (being ‘glutened’) can have a large effect on mental capacity and bodily functions. As revealed in a 2016 study published in Alimentary Pharmacology and Therapeutics, 91% of participants – all of whom were gluten-sensitive to varying degrees – reported that they experienced gluten exposure at least once per month3.
So, what else can be done to help reduce this possibility of being ‘glutened’?
The use of enzyme supplementation, such as GluteGuard, can be helpful as an extra layer of protection against inadvertent gluten ingestion. Supported by clinical studies, GluteGuard’s patented enzyme action, Caricain, helps to break down gluten before it interacts with the intestinal lining, helping to protect against the symptoms that would normally follow. GluteGuard helps to provide an extra layer of protection to ensure that if the inevitable happens, you won’t be heading into work the next day feeling tired, fatigued and unable to be your best!
“After eating gluten, I would wake up the following day feeling like I had been hit by a truck. I would have a headache and a lot of body pain plus chronic fatigue. The first time I took GluteGuard before a potentially gluten-containing meal, I was surprised to find I felt fine, no headache or inflammation or feeling ‘fluey’… This product not only works but also has helped me to identify that my chronic fatigue is actually from a gluten sensitivity” – Mel (verified owner) – December 3, 2016
References:
Anderson, J 2017, ‘how you can cope with fatigue caused by gluten’, VeryWell, .
Herfath, H, Martin, C, Sandler, R, Kappelman, M, Long, M 2015, ‘Prevalence of a gluten-free diet and improvement of clinical symptoms in patients with inflammatory bowel diseases’, Inflammatory Bowel Diseases, 20(7), pp.1194-1197.
Comino, I, Fernández-Bañares, F, Esteve, M, Ortigosa, L, Castillejo, G, Fambuena, B, Ribes-Koninckx, C, Sierra, C, Rodríguez-Herrera, A, Salazar, J, Caunedo, Á, Marugán-Miguelsanz, J, Garrote, J, Vivas, S, Lo Iacono, O, Nuñez, A, Vaquero, L, Vegas, A, Crespo, L, Fernández-Salazar, L, Arranz, E, Jiménez-García, V, Antonio Montes-Cano, M, Espín, B, Galera, A, Valverde, J, Girón, F, Bolonio, M, Millán, A, Cerezo, F, Guajardo, C, Alberto, J, Rosinach, M, Segura, V, León, F, Marinich, J, Muñoz-Suano, A, Romero-Gómez, M, Cebolla, Á, & Sousa, C 2016, ‘Fecal Gluten Peptides Reveal Limitations of Serological Tests and Food Questionnaires for Monitoring Gluten-Free Diet in Celiac Disease Patients’, The American Journal Of Gastroenterology, 111, 10, pp. 1456-1465.
Contributer: Georgie, Glutagen.
