Proteins are found in most foods because edible organisms need protein to survive. When you eat proteins in foods, your digestive tract breaks down the protein to supply amino acids, which your body then uses to make new proteins. Some proteins, including gluten and casein, stimulate your immune system and can cause digestive disorders.
Gluten
Gluten is the name for a group of proteins that can be found in rye, barley and wheat, as well as their derivatives, such as bulgur, couscous, spelt, kamut and semolina. Some people have a condition known as celiac disease, in which consuming gluten causes intense abdominal pain, inflammation and diarrhea. Gluten is safe for people who do not have celiac disease, however.
Casein
Casein is the name for a group of proteins that can be found in milk. When milk turns sour, chunks appear known as curd; curd contains approximately 80 percent of the protein in milk, including most of the casein proteins. The remaining 20 percent of milk's protein can be found in the watery part known as the whey. People that have a milk allergy are allergic to casein.
Food Allergy Mechanisms
Both gluten and casein have the ability to trigger allergic reactions in the digestive tracts of susceptible people. If you have celiac disease or a milk allergy, then gluten or casein functions as an antigen for your immune system. This means that your body has produced special proteins, known as antibodies, that recognize and bind to gluten or casein. When this happens, a series of chemical signals are released that trigger inflammation in your intestines, resulting in the symptoms of celiac disease or milk allergy.
Diagnosis and Treatment
Celiac disease may be suspected if you develop symptoms of abdominal pain and diarrhea after eating gluten-containing foods, though an intestinal biopsy is required to definitively diagnose the disease. An allergy to casein can be suspected if you have digestive problems after consuming milk, though additional testing may be needed to determine if casein is causing your problems. Both conditions are typically treated by avoiding all foods that contain the offending protein.
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