GLUTEN – ASSOCIATION WITH COELIAC DISEASE.

Gluten is a type of protein that is naturally found in wheat, barley, rye, and triticale (a cross between wheat and rye). It is responsible for giving dough its elasticity, allowing bread and other baked goods to rise and have a chewy texture. Gluten consists of two main proteins: gliadin and glutenin. When flour is mixed with water, gluten forms a sticky network that gives structure to many baked products.

Why are some people gluten sensitive?

Some individuals have a sensitivity or intolerance to gluten, which means their bodies have difficulty digesting or processing gluten. The two main conditions related to gluten sensitivity are non-celiac gluten sensitivity (NCGS) and celiac disease.

Non-celiac gluten sensitivity (NCGS): People with NCGS experience symptoms similar to those of celiac disease but without the characteristic damage to the small intestine. The exact cause of NCGS is not well understood, but it is believed to involve a different immune response or sensitivity to components of gluten.

Celiac disease: Celiac disease is an autoimmune disorder triggered by the ingestion of gluten. When individuals with celiac disease consume gluten, their immune system reacts by damaging the lining of the small intestine. This can lead to various symptoms and long-term health complications if not properly managed.

Food materials that contain gluten:

Gluten is commonly found in grains such as wheat, barley, rye, and triticale. Therefore, food products that contain these grains are likely to contain gluten. Examples of gluten-containing foods include:

Bread, pasta, and other wheat-based products

Cakes, cookies, and pastries

Cereals, including many breakfast cereals

Beer and malt beverages

Some sauces, gravies, and dressings (as thickening agents)

Some processed foods, such as soups, sausages, and imitation meats (as fillers or binders)

It’s important to note that not all grains contain gluten. Examples of gluten-free grains include rice, corn, quinoa, millet, and buckwheat. Additionally, there are gluten-free alternatives available for many common gluten-containing foods.

Human hazards of gluten:

For individuals with celiac disease or gluten sensitivity, consuming gluten can lead to various health hazards and complications. Some potential hazards of gluten for these individuals include:

Digestive issues:

Gluten can cause abdominal pain, bloating, diarrhea, constipation, and other gastrointestinal symptoms.

Malabsorption:

In celiac disease, the damage to the small intestine can lead to malabsorption of nutrients, which can result in nutritional deficiencies and related health problems.

Weight loss or weight gain:

Some individuals with celiac disease experience unexplained weight loss, while others may gain weight due to increased appetite caused by malabsorption.

Nutrient deficiencies:

The malabsorption of nutrients can lead to deficiencies in vital vitamins, minerals, and other essential nutrients.

Long-term complications:

If celiac disease is left untreated or undiagnosed, it can lead to more serious complications, including osteoporosis, anemia, infertility, neurological disorders, and an increased risk of certain cancers.

What is coeliac disease?

Coeliac disease, also spelled celiac disease, is an autoimmune disorder characterized by a severe intolerance to gluten. When individuals with celiac disease consume gluten, their immune system reacts by damaging the small intestine’s lining, specifically the tiny hair-like structures called villi. This damage impairs the intestine’s ability to absorb nutrients effectively

Symptoms of coeliac disease:

The symptoms of coeliac disease can vary from person to person, and some individuals may not experience any symptoms at all. However, the most common symptoms include:

Digestive issues:

These can include abdominal pain, bloating, diarrhea, constipation, and nausea.

Weight loss:

Unintentional weight loss may occur due to malabsorption of nutrients.

Fatigue:

Persistent fatigue and weakness are common symptoms.

Dermatitis herpetiformis:

Some individuals with coeliac disease may develop a skin rash called dermatitis herpetiformis, which is characterized by itchy and blistering patches.

Anemia:

Coeliac disease can lead to iron deficiency anemia due to impaired absorption of iron.

Bone and joint pain:

Osteoporosis, joint pain, and bone disorders can occur as a result of calcium and vitamin D malabsorption.

Mood disorders:

Coeliac disease has been associated with depression, anxiety, and irritability.

Growth issues:

In children, coeliac disease can lead to stunted growth and delayed puberty.

It’s important to note that these symptoms can also be attributed to other conditions, so it’s essential to consult a healthcare professional for a proper diagnosis.

Gluten- free diet:

The benefits of adopting a gluten-free diet for individuals with coeliac disease are significant. When someone with coeliac disease consumes gluten (a protein found in wheat, barley, and rye), it triggers an immune response that damages the lining of the small intestine. By following a strict gluten-free diet, individuals with coeliac disease can experience the following benefits:

Symptom relief:

Removing gluten from the diet can alleviate gastrointestinal symptoms such as abdominal pain, bloating, and diarrhea.

Intestinal healing:

A gluten-free diet allows the small intestine to heal and regain its normal function, improving nutrient absorption.

 Nutritional improvement:

By avoiding gluten, individuals can ensure they receive the necessary nutrients from alternative sources and reduce the risk of deficiencies.

Prevention of complications:

Following a gluten-free diet reduces the risk of long-term complications associated with coeliac disease, such as osteoporosis, anemia, and certain types of cancer.

Improved overall health:

Some individuals with coeliac disease may experience improved energy levels, better mood, and better overall health after adopting a gluten-free diet.

It’s important to note that a gluten-free diet should be followed under the guidance of a healthcare professional or a registered dietitian to ensure proper nutrition and to avoid any unintentional consumption of gluten. Additionally, it’s crucial to differentiate between coeliac disease and non-coeliac gluten sensitivity, as the latter condition does not involve an autoimmune response but may still cause similar symptoms in some individuals.

Gluten FAQ

Q: What is gluten?

A: Gluten is a type of protein found in wheat, barley, rye, and their derivatives. It provides elasticity to dough, helping it rise and giving bread a chewy texture.

Q: What is celiac disease?

A: Celiac disease, also spelled coeliac disease, is an autoimmune disorder triggered by the ingestion of gluten. When people with celiac disease consume gluten, their immune system responds by attacking the small intestine, leading to inflammation and damage to the intestinal lining.

Q: What are the symptoms of celiac disease?

 A: Symptoms of celiac disease can vary among individuals, but commonly include abdominal pain, bloating, diarrhea, constipation, weight loss, fatigue, and malnutrition. Some people may also experience non-gastrointestinal symptoms such as skin rash, joint pain, or neurological issues.

Q: How is celiac disease diagnosed?

A: Celiac disease can be diagnosed through a combination of blood tests and an intestinal biopsy. Blood tests measure specific antibodies that are typically elevated in individuals with celiac disease. If the blood tests suggest celiac disease, a biopsy of the small intestine is performed to confirm the diagnosis and assess the extent of damage.

Q: Is celiac disease the same as a gluten allergy or intolerance?

A: No, celiac disease is not the same as a gluten allergy or intolerance. Celiac disease is an autoimmune disorder, whereas gluten allergy refers to an immune response to gluten, and gluten intolerance typically describes non-autoimmune adverse reactions to gluten. All three conditions may involve an adverse reaction to gluten, but they have distinct underlying mechanisms and diagnostic criteria.

Q: How is celiac disease treated?

A: The primary treatment for celiac disease is lifelong adherence to a strict gluten-free diet. This means avoiding all sources of gluten, including wheat, barley, rye, and their derivatives. With a gluten-free diet, the small intestine can heal, and symptoms can be alleviated. In some cases, additional nutritional supplements may be recommended to address nutrient deficiencies.

Q: Is it necessary for everyone to follow a gluten-free diet?

A: No, a gluten-free diet is necessary only for individuals with celiac disease, gluten sensitivity, or wheat allergies. For the general population without these conditions, there is no specific health benefit to following a gluten-free diet, and it may even restrict nutrient intake unnecessarily.

Q: What foods contain gluten?

A: Gluten can be found in various foods and products, including bread, pasta, cereals, baked goods, beer, sauces, dressings, and many processed foods. It is important to carefully read food labels and look for ingredients such as wheat, barley, rye, malt, and their derivatives.

Q: Can people with celiac disease consume oats?

A: Pure, uncontaminated oats are generally considered safe for most people with celiac disease. However, oats can often be contaminated with gluten during processing, so it’s crucial to look for certified gluten-free oats. Additionally, some individuals with celiac disease may be sensitive to a protein called avenin found in oats, so it’s best to consult with a healthcare professional before introducing oats into the diet.

Q: Is there a cure for celiac disease?

A: Currently, there is no cure for celiac disease. The only treatment is a strict gluten-free diet. However, researchers are actively investigating potential therapeutic options, such as medications or therapies that could alleviate the immune response to gluten or promote intestinal healing. These treatments are still in development and not yet widely available.

{Nutrition Life Circle}