Gluten – what is it? Is gluten healthy or harmful? Gluten is a mixture of proteins glutenins and prolamin, which occur in wheat, rye, barley and oats.In recent years, avoiding gluten has become a fashion, but for many people it is also a necessity.Gluten is seen as the culprit of many nonspecific health problems that arise from hypersensitivity to this food ingredient.Check what diseases cause gluten and in what products it occurs.
Gluten is a mixture of vegetable proteins found in cereal endosperm, wheat, rye, barley and oats. It is composed of glutenins and prolamin gliadin in wheat, secaline in life, hordein in barley and avena in oats.Is gluten healthy or harmful?In recent years, avoiding gluten has become a fashion, but for many people it is also a necessity.Gluten is seen as the culprit of many nonspecific health problems that arise from hypersensitivity to this food ingredient.
Gluten – is healthy or harmful?
The problem of potentially dangerous gluten was caused about 50 years ago, when the work on genetically modified wheat was started. Hybridization, because this type of modification was used, was to create a wheat variety with a higher gluten content, and thus – better properties of grains for bakers and growers Ancient varieties of wheat, ie samopsza and plankton, have a smaller genome, fewer chromosomes and code for less gluten proteins Wheat (Triticum aestivum) contains the largest genome, including the so-called D genome, which is responsible for culinary properties The genome D codes for the properties of gluten proteins, which identifies with the growing problem of allergy and intolerance to gluten. Intolerance is seen in the new epidemic of the 21st century, celiac disease and Duhring’s disease.Gluten is also potentially harmful to people who have no problems with its tolerance.
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Gluten and celiac disease
Celiac disease, also called celiac disease, is a genetically determined hypersensitivity to gluten. Despite the name, it can lead to health problems throughout the body, not just in the digestive system. Until recently, celiac disease has been considered a disease affecting only children, and is now increasingly diagnosed in adults who have not seen any symptoms until now. Celiac disease affects 1% of Europeans, more often Women are more likely than men, and this disease is practically unhealthy among Africans, China and Japan due to the low intake of gluten-containing products. Classic celiac symptoms include diarrhea or constipation, low growth, lack of body mass, enlarged abdominal circumference or deficiencyIn most cases, children usually have atypical symptoms, includingsmall gastric problems, abdominal pain, stomatitis, anemia, emotional disorders.The basic method of celiac disease treatment is to use a strict gluten-free diet.
Gluten and Duhring’s disease
Duhring’s disease is a form of gluten intolerance, which is mainly manifested by skin eruptions and pruritus, and to a lesser extent intestinal disorders.It is called a skin manifestation of celiac disease.This disease is characterized by immunological disorders in the skin. It is based on the use of a gluten-free diet and sulfones that relieve skin symptoms.
Allergy to gluten
Gluten is one of the most common food allergens, and up to 25% of people with allergies may have symptoms of allergy to gluten, or actually to gliadin present in wheat. In the case of allergies, the body’s reaction is immediate, with respiratory problems, skin or other shocks. anaphylactic, inclusive.
Hypersensitivity to gluten
Hypersensitivity to gluten is not celiac disease and not allergy, but another, recently described type of abnormal immune response to gluten proteins derived from cereals. In 2011, scientists confirmed the existence of a disease entity, which is hypersensitivity to gluten and estimated that it affects several percent population, and there is no genetic background.The disorder appears mainly in adults, and its symptoms include bloating, diarrhea, abdominal pain, brain fog, mood swings, chronic fatigue, headaches, joints and muscles. Symptoms appear from a few hours to a few days after ingesting gluten We are dealing with a late reaction of the body and the response of IgG antibodies, not IgE, as in gluten allergy. Hypersensitivity to gluten is often misdiagnosed as irritable bowel syndrome or other disorders intestinal with a psychosomatic background. It can also be relatedand with mental disorders and autism The method of treatment of hypersensitivity is the use of a gluten-free diet.In contrast to celiac disease, where the diet should be used throughout life, in hypersensitivity it may be sufficient to temporarily exclude gluten from the diet.
According to the definition of hypersensitivity to gluten, these are cases of gluten intolerance, in which celiac disease (negative antibody test) and wheat allergy (no elevated IgE level) were excluded based on diagnostic tests and in which the disappearance of intestinal villi is virtually absent. Gluten intake (best checked during the challenge) causes undesirable symptoms in the patient.
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