Two medical conditions that require a gluten-free elimination diet are a wheat allergy and celiac disease, according to the Food Allergy and Anaphylaxis Network. Celiac disease is a digestive disorder where gluten causes damage to the intestines, while a wheat allergy is an immune system reaction that produces IgE antibodies. If you find that you experience adverse reactions after eating products that contain gluten, such as desserts, breads and cereals, talk to your doctor for a proper diagnosis.
About Gluten Conditions
Gluten is a protein found in wheat, barley, rye and sometimes in oats. Celiac disease causes an immune system reaction that develops inflammation in the intestines that can damage the small hairs in the gut, called cilia. According to MayoClinic.com, a wheat allergy causes a hypersensitivity in the immune system where the immune system begins to defend the body by producing antibodies to fight off the gluten. This reaction triggers the production of histamine, a chemical in the body that helps ward off infection.
Symptoms
Both conditions cause gastric symptoms. Celiac disease causes nausea, vomiting, lactose intolerance, diarrhea, abdominal pain, decreased appetite, floating stools and weight loss, according to MedlinePlus. Gastric symptoms from a wheat allergy include vomiting, diarrhea, stomach pain, cramping and nausea, according to MayoClinic.com. Other gluten allergy symptoms include skin rashes, such as hives and eczema, nasal congestion and respiratory complications, such as wheezing, coughing and difficulty breathing.
Elimination Diet
The Lucile Packard Children's Hospital states that the most effective treatment for a gluten-related condition is to avoid gluten products all together. An elimination diet for gluten is intended to completely avoid ingesting gluten by using gluten-free ingredients and products. A gluten-free elimination diet should only be conducted by a medical doctor.
Identification
Learn the various names and terms for products that may contain gluten. Many ingredients that contain gluten are not obvious. The Lucile Packard Children's Hospital states that the following ingredient should be avoided: farina, enriched flour, bran, bread crumbs, bran bulgur, einkorn, durum, cereal extract, cracker meal, couscous, graham flour, wheat bran, wheat germ, vital gluten, spelt and high protein flour. Other possible places gluten may be found are in gum, soy sauce, natural flavoring and gelatinized starch.
Substitution
Many stores now carry gluten-free products that can be used in place of common gluten products, according to MayoClinic.com. Many of these substitutes are made from rice, potato or corn flour and are considered safe for a gluten-free diet.
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