It’s a tale as old as time for celiacs: You order takeout, and a few hours (or maybe even minutes) later, you run to the bathroom feeling sick.

You wonder to yourself: Did you unknowingly consume gluten, was there cross-contact, or are you dealing with a run-of-the-mill case of food poisoning?

Depending on your symptoms (which can be vague and overlapping), you may never have a definitive answer.

With the news of the Cyclospora outbreak, this situation might be top-of-mind for you right now.

Ahead, I’m breaking down what you need to know about Cyclospora, how cyclosporiasis symptoms compare with accidental gluten exposure, and when it’s time to stop assuming you’ve been “glutened” and call your doctor.

Table of contents:

What is Cyclospora?
Where is Cyclospora found?
What are the symptoms of cyclosporiasis?
What are the symptoms of accidental gluten exposure?
Cyclosporiasis vs. accidental gluten exposure: What’s the difference?
How do you protect yourself from Cyclospora?
What should you do if you think you have cyclosporiasis?

fresh lettuce — Cyclospora is a parasite linked to some fresh produce outbreaks, including leafy greens.

What is Cyclospora?

First things first: What is Cyclospora? “Cyclospora is a parasite linked to some fresh produce outbreaks, including leafy greens, herbs, and berries,” explains Lindsey Forstie, board-certified family nurse practitioner at Carefree Allergy in Phoenix.

Cyclospora causes cyclosporiasis, an intestinal illness that can lead to prolonged diarrhea, stomach cramps, nausea, and fatigue.

For celiacs, the tricky part is that many symptoms of cyclosporiasis overlap with symptoms of accidental gluten exposure. This can make it easy to assume you’ve been “glutened” when something else may be going on.

Where is Cyclospora found?

Most recently, CNN reports that shredded lettuce sold at Taco Bell in five states (Indiana, Kentucky, Michigan, Ohio, and West Virginia) has been linked to the Cyclospora outbreak. (Taco Bell isn’t celiac-safe anyway, FYI.)

According to CNN, the source of the lettuce is likely Taylor Farms, although the Centers for Disease Control and Prevention (CDC) and Food and Drug Administration (FDA) haven’t confirmed this yet.

More than 30 states have reported cyclosporiasis cases this year, but not all infections are linked to Taco Bell or even to shredded lettuce. New York City, where I live, has seen close to 400 documented cases of infection since May 2026.

Per the FDA, previous Cyclospora outbreaks in the US have been associated with all sorts of fresh produce, including leafy greens, cabbage, fresh herbs (cilantro, basil, parsley), broccoli, snow peas, sugar snap peas, and raspberries. Most cases in the US happen between May and August.

It’s also possible to become infected with Cyclospora when consuming contaminated food or water while traveling outside the US.

Cyclosporiasis can cause prolonged diarrhea, stomach cramps, nausea, and fatigue.

What are the symptoms of cyclosporiasis?

Forstie says cyclosporiasis “can cause prolonged diarrhea, stomach cramps, nausea, and fatigue.”

Other symptoms may include vomiting, body aches, headache, low-grade fever, loss of appetite, and weight loss, according to the FDA.

When left untreated, this can lead to dehydration and other complications that may require more intense care. An untreated infection can be especially severe if you have a weakened immune system, notes the FDA.

Thanks for reading Celiac Self-Care! This post is public so feel free to share it.

Share

What are the symptoms of an accidental gluten exposure?

Everyone with celiac disease has different reactions when they eat gluten. In fact, according to the Celiac Disease Foundation, there are more than 200 known symptoms.

However, some of the most common symptoms are diarrhea, bloating, stomach pain, constipation, and fatigue, says Forstie.

Cyclosporiasis vs. accidental gluten exposure: What’s the difference?

So, how do you know if you have cyclosporiasis or if you’ve accidentally eaten gluten? The symptoms sound like they’re pretty similar, after all.

Here are a few things it’s important to pay attention to:

Onset of symptoms

Per the FDA, you can develop cyclosporiasis anywhere from two to 14 days or more after being exposed to Cyclospora, although most people get sick about one week after eating tainted produce.

When it comes to being “glutened,” symptoms usually present much quicker. While it truly varies by individual, you may start experiencing symptoms as soon as two to three hours after ingesting gluten, according to the National Celiac Association (NCA).

Because celiac differs so much from person to person, some may not get sick until the next day or a few days after, while others may not have any symptoms at all, notes the NCA.

Duration of symptoms

Cyclosporiasis symptoms can last anywhere from a few days to a month or more if left untreated, according to the CDC. Symptoms can even go away and come back, notes the organization.

As for accidental gluten exposure, while it varies from person to person, research finds symptoms resolve for most celiacs within 24 hours.

Severity of symptoms

Everyone with celiac disease has a different reaction to accidentally eating gluten. Some may experience worse symptoms than others.

But a key difference is that cyclosporiasis often causes persistent, worsening, or recurring diarrhea that doesn’t feel like your typical reaction to accidental gluten exposure.

In a recent Instagram video, Zachary Rubin, MD, a pediatric allergist/immunologist, breaks down how to tell if you’re experiencing symptoms of a chronic bowel disorder (like IBS) or cyclosporiasis.

Although Rubin was discussing people with chronic bowel symptoms more broadly, his advice is also useful for celiacs trying to figure out whether something feels different from their typical gluten reaction.

“With the difference between some type of bowel and intestinal disorders causing chronic diarrhea and developing a parasitic infection like cyclosporiasis, you may have worsening diarrhea where it becomes more frequent or more severe,” he says in the video. “You may have more severe abdominal pain. You could have dehydration or weight loss. And this is something that could last for several weeks day in and day out.”

The bottom line: “If you’re experiencing significantly worsening symptoms from your baseline chronic disease, it is worth an evaluation,” says Rubin.

Watch the full video here:

How do you protect yourself from Cyclospora?

There are a few things you can do to reduce your risk of Cyclospora infection. “To stay safe, wash fresh produce, follow food recall alerts, and practice good hand hygiene,” suggests Forstie.

Here are more detailed tips for reducing your risk:

Discard the outer layers of fruits and vegetables. For leafy greens, you should dispose of the outer two to three layers as a precaution, advises the FDA.
Rinse your fresh produce before peeling. Do this under clean running water. You can use a vegetable brush to scrub firm produce, but Cyclospora is resistant to chlorine-based sanitizers, reports the FDA.
Stick to whole produce for now. If you live in a state where there’s been a Cyclospora outbreak, it’s best to avoid bagged salads as well as pre-washed or pre-cut fruits and veggies, according to Consumer Reports. As the FDA notes, commercial washing processes may not be effective enough to get rid of Cyclospora. Opt for whole produce instead for now. Per Bon Appetit, it’s possible that canned or frozen items are safer options too.
Clean your kitchen well. The FDA recommends using hot, soapy water on your kitchen countertops, cutting boards, utensils, and any other equipment you’re using to handle fresh produce.
Cook your produce. One way to reduce your risk of cyclosporiasis is to cook produce (when possible) to an internal temperature of at least 158°F, according to the FDA. Cyclospora can’t survive at that temperature.
Thoroughly wash your hands. Before and after handling foods, the FDA recommends washing your hands with warm water and soap for at least 20 seconds.
Be extra careful when traveling. NYC Health advises avoiding eating raw fruits and vegetables or drinking unboiled tap water, ice, or food from street vendors when traveling to places with poor water treatment or food sanitation. Additionally, don’t drink water directly from streams, lakes, or pools.

What you shouldn’t do? Give up eating fresh fruits and vegetables altogether. As puts it in his recent newsletter: “Cutting fresh fruits and vegetables out causes a small but certain harm every single day.”

Of course, "If someone in your home is pregnant, elderly, immunocompromised, or very young, that is a good reason for more caution, like opting for more cooked produce, postponing lettuce, etc.,” he adds.

person washing carrots — Rinse fresh produce under clean running water before peeling and eating.

What should you do if you think you have cyclosporiasis?

What if you think you might have cyclosporiasis, but you’re not sure if it’s that or accidental gluten exposure?

“Seek medical care for persistent diarrhea rather than assuming it is caused by gluten exposure,” says Forstie. Specifically, the FDA advises going to the doctor if you have diarrhea or other severe symptoms for more than three days.

In his newsletter, McSweeney points out that doctors may not test for Cyclospora unless you ask. Plus, routine stool tests often don’t screen for this parasite, so you’ll want to make sure whatever test your doc runs does, he adds.

Per the Cleveland Clinic, the most common treatment option is antibiotics. Doctors usually prescribe trimethoprim/sulfamethoxazole (TMP/SMX).

Sometimes, infections will go away on their own—but symptoms can last for a month or more and cause complications, so it’s always best to visit your healthcare provider if you suspect this is what’s making you sick.

Sources:

Tell me: Are you worried about cyclosporiasis—and what have you been doing to reduce your risk?

Like my work? Buy me a coffee!

Was I Glutened…or Could It Be Cyclospora?