Post by Sigma on Dec 26, 2018 9:27:44 GMT
Gluten is the general name given to proteins found in wheat, barley, rye and triticale.
Several conditions relate to gluten, including celiac disease, non-celiac gluten sensitivity and wheat allergy.
Celiac disease involves an immune response, which is why it is classified as an autoimmune disease.
When people with celiac disease are exposed to gluten, the immune system attacks the small intestine and can cause serious harm to the digestive system.
Wheat allergies are often confused with celiac disease due to their similar symptoms.
They differ in that wheat allergies generate an allergy-producing antibody to proteins in wheat, while celiac disease is caused by an abnormal immune reaction to gluten in particular.
However, many people experience unpleasant symptoms even when they test negative for celiac disease or a wheat allergy.
This is known as non-celiac gluten sensitivity, a milder form of gluten intolerance that has been estimated to impact anywhere from 0.5 to 13% of the population.
Symptoms of non-celiac gluten sensitivity are similar to those of celiac disease and include:
Bloating
Abdominal pain
Diarrhea or constipation
Headaches
Fatigue
Joint pain
Skin rash
Depression or anxiety
Anemia
Both celiac disease and non-celiac gluten sensitivity are managed with a gluten-free diet.
It involves adhering to a diet free from foods and products that contain gluten, including:
Bread
Pasta
Cereals
Beer
Baked goods
Crackers
Sauces, dressing and gravies, especially soy sauce
Source www.healthline.com/
Several conditions relate to gluten, including celiac disease, non-celiac gluten sensitivity and wheat allergy.
Celiac disease involves an immune response, which is why it is classified as an autoimmune disease.
When people with celiac disease are exposed to gluten, the immune system attacks the small intestine and can cause serious harm to the digestive system.
Wheat allergies are often confused with celiac disease due to their similar symptoms.
They differ in that wheat allergies generate an allergy-producing antibody to proteins in wheat, while celiac disease is caused by an abnormal immune reaction to gluten in particular.
However, many people experience unpleasant symptoms even when they test negative for celiac disease or a wheat allergy.
This is known as non-celiac gluten sensitivity, a milder form of gluten intolerance that has been estimated to impact anywhere from 0.5 to 13% of the population.
Symptoms of non-celiac gluten sensitivity are similar to those of celiac disease and include:
Bloating
Abdominal pain
Diarrhea or constipation
Headaches
Fatigue
Joint pain
Skin rash
Depression or anxiety
Anemia
Both celiac disease and non-celiac gluten sensitivity are managed with a gluten-free diet.
It involves adhering to a diet free from foods and products that contain gluten, including:
Bread
Pasta
Cereals
Beer
Baked goods
Crackers
Sauces, dressing and gravies, especially soy sauce
Source www.healthline.com/
