Many grain plants store protein in the form of gluten. The molecular structure of gluten varies from one plant to another and the specific structure of some of these types of gluten, such as the ones found in wheat, rye and barley, can be problematic for people dealing with gluten allergy or intolerance. Many foods at the grocery store contain flour or ingredients made from these grains, such as bread, couscous, pasta, soy sauce and french fries, or can be contaminated with traces of gluten during their processing, such as oats and oatmeal.
Prevalence
Gluten allergy is the same thing as celiac disease and affects 1 in 133 Americans, according to the Center for Celiac Research, but many of them may unfortunately not be aware of their condition yet because the symptoms can go unnoticed for years before it is diagnosed. Gluten intolerance is a lot more prevalent and affects at least 6 percent of the population. Gluten intolerance is not as well understood as celiac disease and is frequently misdiagnosed or ignored by doctors.
Symptoms
The symptoms of gluten allergy and gluten intolerance may or may not involve gastrointestinal symptoms. Both conditions can lead to abdominal distension, cramps, flatulence, diarrhea and constipation. Gluten allergy, or celiac disease, may cause weight loss, fatigue, night blindness, muscle cramping, nausea, appetite change and back pain, while gluten intolerance can be associated with a multitude of symptoms, including headaches, attention-deficit hyperactivity disorder, autism, schizophrenia, rheumatoid arthritis, chronic fatigue, fibromyalgia, brain fog, weight gain or weight loss.
Mechanism
In the case of celiac disease, gluten cause an allergic-like reaction in the gut, triggering your immune system to attack your own cells in your digestive system. As a result, a gluten allergy can destroys the walls of your intestines, according to the Celiac Sprue Foundation, often creating malabsorption problems. Unlike celiac disease, gluten intolerance does not damage the intestines, but exposure to gluten can affect the good functioning of many different organs in your body through mechanisms that are still not clearly understood.
Treatment
Whether you have an allergy to gluten -- celiac disease -- or an intolerance to gluten, the treatment remains the same: going on a 100 percent gluten-free diet. Eliminating gluten is not an easy job and requires you to meticulously read food labels and learn what ingredients can hide traces of gluten. The easiest way to follow a gluten-free diet is to choose whole foods that are not processed, such as vegetables, fruits, sweet potatoes, potatoes, corn, fresh meat, fish and poultry, cheese, butter, olive oil, plain nuts and natural nut butter. If you want to buy grain-based foods, choose certified gluten-free products to ensure you are not impairing your health.
References
- Celiac Sprue Association: Celiac Disease Defined
- University of Maryland Medical Center: Study from University of Maryland Center for Celiac Research Places Gluten Sensitivity on Center Stage of Spectrum of Gluten-Related Disorders
- "Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance"; Stephen Wangen; 2009
