What Does Gluten Allergy Mean

Is Gluten Intolerance That Common

There is a rise in awareness of the prevalence of gluten intolerances, and the growth in free-from food products shows how common sensitivities are. A quick search for gluten intolerance in a search engine will bring up loads of advice, articles and bloggers detailing their experiences with living gluten-free so you wont have to feel alone. Youll find plenty more nutritional recipes here too.

Genetic Testing May Help To Confirm A Diagnosis

People who have Celiac disease also carry the HLA-DQ2 or HLA-DQ8 genes or both of them. The only problem is that 40% of the general population also carries one or both of these genes. This means testing positive on this gluten intolerance blood test does not mean someone will develop Celiac disease, but the results can be used with other test results to put together a diagnostic picture.

Genetic testing may also become a first priority for a gluten intolerance diagnosis if the individual involved has already switched over to a gluten-free diet. No antibodies against gluten can be produced without its consumption, but the genetic testing can at least determine if further testing may be required. This specific test can be done with a cheek swab, with saliva, or through the use of a blood test.

As a final resort, when all testing methods are inconclusive for gluten intolerance, a biopsy of the small intestine may be needed. This is the only current method of diagnosis Celiac disease. If the biopsy comes back as negative and there are no histamine results to gluten from allergy testing, then a gluten intolerance will be confirmed.

Why Do People Say They Have A Gluten Allergy

If a gluten allergy is not real, why do people constantly say they have a gluten allergy, and how did this expression become part of our everyday vernacular?

I believe the reason the term gluten allergy has become so commonplace is that most people understand the word allergy. They know an allergy is a serious and life-threatening disorder.

When someone says Im allergic to gluten, theyre taken seriously from the start. On the other hand, if I were to say, I have an autoimmune disease, people would be left scratching their heads in wonder!

On the other hand, when I say, I have a gluten allergy, when placing my order at a restaurant, the staff immediately understands what Im trying to communicate to them.

I have a gluten allergy and need a gluten-free meal, is very clear, right? Servers get it. Chefs get it. All the guests at your table get it. The wording makes sense to everyone and increases my chances of getting a truly gluten-free meal.

If, however, I told the kid working behind the register at Chick-fil-a, I have autoimmune condition known as celiac disease that requires me to eat a strictly gluten-free diet, hed look at me like I have two heads!

On top of that, unfortunately, if you tell someone you have a gluten sensitivity, you may not be taken as seriously as you need to be, even though gluten sensitivity is a real and serious disorder dont let misinformed and/or ignorant people tell you otherwise.

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How To Make: Gluten

What Causes Gluten Intolerance

The exact causes of gluten intolerance arent well understood. Some research shows that people may not be sensitive to gluten, but to a certain carbohydrate found in many foods. Their bodies dont absorb the carbohydrate as they should. It stays in their guts and ferments, causing sickness.

Other research suggests that wheat might affect the lining of some peoples digestive tracts. This lining usually keeps bacteria from leaking out of your intestines. But in people with a gluten intolerance, the lining may not work as it should, allowing bacteria into their blood or liver and causing inflammation.

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If A Food Is Not Labeled Gluten

If a packaged food is not labeled gluten-free, yet the ingredients appear to be gluten-free, what are the chances it may contain gluten?

Gluten can be accidentally introduced into a product through cross-contamination. This can occur during production, preparation, transportation, or storage of ingredients and food products. The gluten from cross-contamination may be enough to cause illness in someone with celiac disease, wheat allergy, or gluten sensitivity. But how often does this really happen? Can you rely on simply reading the ingredient list?

The FDA study analyzed whether consumers could rely on reading the ingredient list if the food was not labeled gluten-free.They evaluated 186 foods that appeared to have no gluten ingredients but were not labeled gluten-free. Unfortunately, they included products containing oats. It has long been known that oats, while inherently gluten-free, are frequently cross-contaminated with gluten. This is so well known, in fact, that many companies specialize in producing certified gluten-free oats that are specially grown, harvested, and packaged to prevent contact with gluten.

In the results, the FDA study states that 19.6% of unlabeled foods with no gluten in the ingredients contained unacceptable gluten levels. But when we take oats out of the equation, only 4% of these products contained gluten.

Take-home point: If the ingredients appeared gluten-free and did not contain oats, 4% of products contained gluten.

What Is An Allergy

An allergic reaction occurs when the bodys immune system views a substance as harmful and then it overreacts to it. If you have a true allergy to something in the environment or food supply, your immune system produces an antibody called immunoglobulin E .

Some allergies cause annoying but non-life threatening reactions such as watery eyes, itching, sneezing or hives. More serious and troublesome symptoms can be swelling in the mouth, trouble breathing and a life-threatening reaction called anaphylaxis.

Food allergies are very common and can trigger a harmful immune system response. In fact, more than 170 foods have been known to trigger an allergic reaction in humans, and the most common food allergens are noted as milk, egg, peanut, tree nuts, wheat, soy, fish and crustacean shellfish these foods are responsible for most of the serious food allergy reactions in the United States.

According to Food Allergy Research and Education , up to 32 million Americans have food allergies, including 5.9 million children under the age of 18. This means one in 13 children, or roughly two children in every classroom have a food allergy. About 30 percent of children with food allergies are allergic to more than one food, too.

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Some Of The Recent Research On Gluten

• Gluten Related Disorders: Celiac Disease, Gluten Sensitivity And Wheat Allergy-
• Non-Celiac Gluten Sensitivity-All Problems With Wheat Are Not Due To Celiac-
• Non-celiac Gluten And Wheat Sensitivity-
• Gluten Contamination In Gluten Free Products In Italy-
• Celiac Disease And The Gluten Free Diet Past, Present, Future-

Gluten Intolerance And Celiac Disease Are Different

There are two different types of gluten intolerance: Celiac disease and non-celiac gluten intolerance.

Celiac disease is a genetic, autoimmune disorder that affects about 1 in 100 people worldwide. People with celiac disease are genetically predisposed to gluten intolerance, and even ingesting a very small amount can lead to severe damage of the small intestine.

The disease can develop at any age and, if left untreated, can lead to serious health problems.Most concerning? Many people who have celiac disease dont realize it. In fact, the Celiac Disease Foundation reports that an estimated 2.5 million Americans are undiagnosed, and therefore at risk for major long-term health complications.

But you dont have to have celiac disease to have a gluten intolerance. Non-celiac gluten intolerance can be tough to diagnose because its not an autoimmune disease or a food allergy . Non-celiac gluten intolerance means that your bodys digestive system cant tolerate any form of the protein gluten. If consumed, your body fights against it with inflammation, causing digestive issues like fatigue, abdominal pain, diarrhea and gassiness. Its estimated that 15 percent of the U.S. population has some sort of non-celiac gluten intolerance.

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How Do People Know They Have It

Someone who has a lot of stomachaches, diarrhea, weight loss, or any of other symptoms of celiac disease should talk to a doctor. It may or may not be celiac disease, but a doctor can help sort this out and will usually order a screening blood test.

If the screening tests show a person might have celiac disease, the next stop usually is to see a gastroenterologist, a doctor who treats digestive problems. This specialist may decide to take a sample of the small intestine to look at under the microscope. This small sample is called a biopsy. If a biopsy is done, the doctor will give some special medicine to help the person stay comfortable during the procedure.

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About Joe Leech, Dietitian

Joe Leech is a university-qualified dietitian from Australia.

He graduated with a Bachelor’s degree in exercise science, followed by a Master’s degree in Nutrition and Dietetics in 2011.

Learn more about him on the About page.

Joe Leech, Dietitian

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How Is Celiac Disease Treated

Celiac disease is treated by not eating gluten. This can be hard because gluten is in many foods, but a dietitian can help adjust someone’s diet to cut out gluten. It is important not to start a gluten-free diet unless you are truly diagnosed with celiac disease.

Following a gluten-free diet allows the small intestine to heal. But that doesn’t mean the person can start eating gluten again. For someone with celiac disease, gluten will always irritate the intestines and, if this happens, the diarrhea, belly pain, and other problems will return.

If you’re diagnosed with celiac disease, it can be a challenge to learn which foods contain gluten. You may not be able to remember them all, but you can keep a list with you and ask about menu items at restaurants before digging in. Before you know it, you’ll be a pro at knowing which foods are safe and which are not.

Gluten Ataxia: Scary Brain Disorder

The last of the potential “gluten allergy” conditions is also the most uncommon: a brain disorder called gluten ataxia. When you suffer from gluten ataxia, gluten consumption actually causes your immune system to attack the part of your brain called the cerebellum, potentially resulting in damage that’s eventually irreversible. Symptoms of gluten ataxia include:

• Problems with walking and your gait
• Clumsiness and lack of coordination
• Deterioration of fine motor skills
• Slurring of speech
• Difficulty swallowing

Gluten ataxia is progressive: sufferers may start out with what may seem like a minor balance problem, but can ultimately wind up significantly disabled.

While about one in four people diagnosed with gluten ataxia has the characteristic villous atrophy of celiac disease, only about one in 10 has gastrointestinal symptoms.

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What Are The Symptoms Of Non

Gluten sensitivity shares many symptoms with celiac disease. However, according to a collaborative report published by Sapone et al. , individuals with non-celiac gluten sensitivity have a prevalence of extraintestinal or non-GI symptoms, such as headache, foggy mind, joint pain, and numbness in the legs, arms or fingers. Symptoms typically appear hours or days after gluten has been ingested, a response typical for innate immune conditions like non-celiac gluten sensitivity.

Learn more about the symptoms of non-celiac gluten sensitivity.

There Are Many Symptoms Of Gluten Intolerance And Celiac Disease

Most people wonder if they have celiac disease or a gluten intolerance because of gastrointestinal symptoms like gassiness, diarrhea, constipation or excessive bloating. But other symptoms might not be so obvious. And while gluten intolerance and celiac disease are different, many of the symptoms can be similar. Here are some signs of celiac disease and gluten intolerance you might not be aware of.

• Digestive issues
• Tingling or numbness in hands and/or feet
• Bone and joint pain

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What Is Coeliac Disease

One in 100 people are now diagnosed with which is much more common than previously thought, while thousands more could have it and not realise.

Coeliac disease is an autoimmune condition which means the immune system mistakenly attacks healthy tissues. When those with coeliac disease eat something containing gluten, the immune system overreacts and attacks the lining of the gut.

The damage results in the body not being able to absorb nutrients from food correctly and causes symptoms such as severe gut pain, weight loss and fatigue. Left untreated, coeliac disease can lead to serious health complications including malnutrition and osteoporosis.

If you experience symptoms when eating foods that contain gluten, itâs important to first rule out coeliac disease. Ask your GP for tests including a blood test and a small bowel biopsy. Remember, you need to keep eating gluten during this time in order for the results to be accurate.

What Is A Wheat Allergy

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What Does A Gluten

Gluten is used in certain types of foods, such as wheat and barley, as well as in other food products. You might also find it in certain medications. When you need to switch to a gluten-free diet, you should read labels carefully and avoid foods with gluten in them. Many foods are gluten-free, including quinoa and other whole grains, citrus fruits, carrots, and some other vegetables, and some proteins.

Getting Started With A Gluten Free Diet

The first step in switching to a gluten free diet is learning to identify foods that contain gluten. The next step is to begin incorporating gluten free foods into your diet. The best way to identify gluten free foods is to simply look for the gluten free label on the package, as youll see on every single Schär product. Another way to identify gluten-containing foods is to check the allergen warning on the food label if it lists wheat, there is a good chance that the product also contains gluten. There are, however, gluten-containing ingredients that do not contain wheat, so youll have to be very careful when choosing foods that arent labeled gluten free.

Here are some of the different words that suggest a food contains gluten:

• Wheat

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Myth Vs Fact: Celiac Disease Vs Wheat Allergy

MYTH: Celiac disease is the same thing as a wheat allergy.

FACT: Celiac disease is not the same as a wheat allergy.

Although celiac disease may appear to be similar to a wheat allergy because of the need to avoid certain foods, these two conditions are entirely different, with different health effects and treatments.

Wheat contains a protein called gluten which is also in other foods, including rye and barley. Importantly, not all gluten-free foods are wheat-free. And not all wheat-free foods are gluten-free.

The term gluten-allergy can be confusing. Some people use this term to mean celiac disease, and some use this term to mean wheat allergy, and others use this term if they choose to avoid gluten for other reasons such as intolerance or preference. Clear communication about the type of reaction to wheat or gluten can inform the type of avoidance and treatment required. If you are not sure about the type of reaction you may have, please ask your doctor.

Wheat allergy is one of the most common food allergies in Canada. A food allergy is your bodys immune system overreacting to a specific protein in a food, such as wheat, milk, or peanut. Consuming food you are allergic to can trigger a reaction involving different symptoms, from itching, redness, and hives, to wheezing, inability to breathe, and loss of consciousness. A severe allergic reaction can even be fatal. People allergic to wheat are allergic to a part of wheat, which is not always the gluten part.

Gluten And Health Disorders

Gluten sensitivity will appear in very different ways. Most of the cases involve several symptoms like indigestion, headaches, lack of concentration and even overweight. Gluten intolerance is not a pathology that physicians take into account when it comes to making regular diagnoses.

Many people experience gluten sensitivity on a daily basis without being aware.

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Can You Develop Gluten Intolerance In Your 20s

You can develop gluten intolerance when you are in your 20s. This condition can also occur when you are older.

If you are experiencing symptoms of gluten intolerance, make an appointment today with Gotham Gastroenterology. Our specialists can offer a diet plan tailored to your needs.

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Gluten Intolerance Vs Wheat Allergy

When a person has a wheat allergy, their body reacts to a protein in wheat, and this protein is not necessarily gluten.

A wheat allergy can cause life-threatening symptoms. Anyone with this allergy who ingests wheat requires immediate medical attention.

A person with a wheat allergy may develop:

• swelling
• breathing difficulties, including wheezing

In severe cases, anaphylaxis may develop. This serious reaction causes the bodys blood pressure to fall, and the person may lose consciousness and stop breathing.

While an allergic reaction requires urgent care, an intolerance is not immediately dangerous. However, it can cause discomfort and may affect a persons overall health.

Anyone who believes that they may have either an intolerance or an allergy should consult a doctor.

Learn more about a wheat allergy here.

• potatoes
• some oat products

A person looking to avoid gluten should be sure to check food labels carefully. It may also be a good idea to make soups, sauces, and salad dressings at home.

Products with gluten-free on their labels do not contain enough gluten to trigger symptoms of celiac disease or gluten intolerance. Manufacturers may remove the gluten from wheat flour or use a substitute, such as oat or chickpea flour.

Here, learn more about what a gluten free diet includes.

Find out more about alternatives to wheat bread in this article.

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