Gluten allergies are relatively common, affecting between six percent and nine percent of the population. Symptoms of gluten allergy are similar to celiac disease but are generally less severe, and can easily be managed by avoiding foods containing gluten.
What is Gluten?
Gluten is a protein found in wheat and other grains. It's a compound that helps to bind substances together and is also a leavening agent.
Allergy Vs. Intolerance?
Gluten intolerance and allergy are often used interchangeably. Allergies are overreactions of the body's immune system. When the body encounters a normally harmless substance, it overreacts and initiates a response involving immunoglobulin E (IgE) antibodies. Food intolerance is a reaction in which the immune system is not involved in the response.
Symptoms
Symptoms are not the same for each sufferer but may include bloating, stomach or intestinal cramps, headaches, vomiting, diarrhea, muscle cramps, swelling in or around the mouth, anemia, allergic rhinitis (sneezing or runny nose) or hives.
Treatments
Treatments for gluten allergies generally involve avoiding gluten in the diet. Medical treatment for gluten allergies involves utilizing drugs to minimize the effects of the allergic reaction. Antihistamines and corticosteroids are generally used to reduce swelling or to treat skin rashes or reactions.
Foods Containing Gluten
Any food that contains wheat, rye, barley, bran, couscous, durham, groats, kamut, malt, oats, spelt, and triticale contain some amount of gluten. Other less obvious sources may be such things are beers and ales brewed with wheat or barley.
