Doc Health Plan -Let us define gluten first before discussing gluten allergy and sensitivity. Gluten is a protein that is found in foods such as wheat, barley, and rye. It is extracted from flour and final gluten product has a meat-like, chewy texture which is found to be high in protein and is used widely in commercial food products as additives, to give the food more valuable nutrients.
A person suffering from gluten allergy has an unfavourable bodily response towards gluten and foods containing such. This form of allergy is somehow confused with celiac disease (occurring in people with a genetic impairment). People with Celiac disease are suffering from an autoimmune disease. In the case of gluten allergy, it is plainly a food allergy wherein the symptoms can range from mild inflammation of the small intestines to severe celiac disease.
Mechanism of the Allergic Reaction
Allergy to gluten is a hypersensitivity reaction of a person’s immune system to the proteins prolamin and glutelin that make up gluten. These proteins may be present in various forms in cereal grains such as gliadin in wheat, hordein in barley, secalin in rye, zein in corn. Hence, gluten allergy has a broad scope of food products that can be considered as allergens.
Gluten allergy may develop at any point in a person’s life and is relatively common. It occurs as a result of the ingestion of the abovementioned allergic components of gluten that activates an immune response which leads to the release of histamine and other inflammatory chemicals in the body. The response is immediate and may start within minutes after exposure to wheat or other gluten-containing products. Once this happens, it can set off a range of symptoms that includes abdominal cramping, nausea and vomiting, indigestion, flatulence, bloating, diarrhea, and constipation. On some instances, a person might experience hives, swelling, angioedema, difficulty of breathing, and asthma. Anaphylaxis would be the worst case scenario if the person is highly sensitive to gluten.
Over time, if left untreated, gluten allergy in children may cause a short stature, failure to gain weight, fatigue, and anemia, secondary to malabsorption of nutrients.
What Your Doctor Can Do For You
Food allergies are commonly diagnosed by conducting a skin prick test and blood test to identify the specific cause. However, because there is a tendency that gluten allergy may be misdiagnosed as other gluten-related diseases such as Celiac disease, there might be a need to perform other exams like endoscopy or the visualization of the gastrointestinal tract, particularly the small intestine.
Though allergies are generally untreatable, gluten allergy is simple to manage. Children who have gluten allergy are most likely to outgrow the allergy.
The person who has this condition must eliminate gluten in his/her diet. That includes wheat and wheat products. But keep in mind that symptoms can vary greatly among individuals. Hence, some individuals are able to tolerate tiny amount of gluten in their diet. But those with severe sensitivity must avoid products that contain gluten at all costs and maintain a gluten-free diet.
What You Can Do
The only and best way to treat this allergy is by minimizing the intake of gluten in your diet. Should there be a need to entirely eliminate gluten, here is a list of gluten-free foods:
- Amaranth
- Arrowroot
- Buckwheat
- Corn
- Rice
- Tapioca
- Potatoes
- Fresh meats
- Rice
- Gluten-free flours (rice, soy, corn, potato, bean)
- Hominy grits
- Quinoa
- Fish and poultry
- Most dairy products
- Vegetables (fresh)
- Wine and distilled liquors
Be careful of the following foods that contain gluten:
- Bagels
- Biscuits
- Bread
- Cake
- Cereal
- Croissants
- Cookies
- Crackers
- Most flours
- Ice cream cones
- Pastas
- Pretzels
- Pizza
- Beer
- Candies
- Syrups
- Vegetables with commercially prepared sauces
There is no need to be anxious on how to effectively avoid food with gluten. This is a common type of allergy. Medical surveys have shown that 1 in 167 healthy children and 1 in 111 adults have gluten allergy. People with digestive issues are more prone to acquiring this type of allergy. It is highly recommendable to seek a medical help as to verify your possible allergy in the safest and most accurate manner. Consult your allergist for proper testing and management.
You also need to note how you feel after eating food containing gluten several times before having a medical examination in order to rule out other diseases associated with gluten.
A person suffering from gluten allergy has an unfavourable bodily response towards gluten and foods containing such. This form of allergy is somehow confused with celiac disease (occurring in people with a genetic impairment). People with Celiac disease are suffering from an autoimmune disease. In the case of gluten allergy, it is plainly a food allergy wherein the symptoms can range from mild inflammation of the small intestines to severe celiac disease.
Mechanism of the Allergic Reaction
Allergy to gluten is a hypersensitivity reaction of a person’s immune system to the proteins prolamin and glutelin that make up gluten. These proteins may be present in various forms in cereal grains such as gliadin in wheat, hordein in barley, secalin in rye, zein in corn. Hence, gluten allergy has a broad scope of food products that can be considered as allergens.
Gluten allergy may develop at any point in a person’s life and is relatively common. It occurs as a result of the ingestion of the abovementioned allergic components of gluten that activates an immune response which leads to the release of histamine and other inflammatory chemicals in the body. The response is immediate and may start within minutes after exposure to wheat or other gluten-containing products. Once this happens, it can set off a range of symptoms that includes abdominal cramping, nausea and vomiting, indigestion, flatulence, bloating, diarrhea, and constipation. On some instances, a person might experience hives, swelling, angioedema, difficulty of breathing, and asthma. Anaphylaxis would be the worst case scenario if the person is highly sensitive to gluten.
Over time, if left untreated, gluten allergy in children may cause a short stature, failure to gain weight, fatigue, and anemia, secondary to malabsorption of nutrients.
What Your Doctor Can Do For You
Food allergies are commonly diagnosed by conducting a skin prick test and blood test to identify the specific cause. However, because there is a tendency that gluten allergy may be misdiagnosed as other gluten-related diseases such as Celiac disease, there might be a need to perform other exams like endoscopy or the visualization of the gastrointestinal tract, particularly the small intestine.
Though allergies are generally untreatable, gluten allergy is simple to manage. Children who have gluten allergy are most likely to outgrow the allergy.
The person who has this condition must eliminate gluten in his/her diet. That includes wheat and wheat products. But keep in mind that symptoms can vary greatly among individuals. Hence, some individuals are able to tolerate tiny amount of gluten in their diet. But those with severe sensitivity must avoid products that contain gluten at all costs and maintain a gluten-free diet.
What You Can Do
The only and best way to treat this allergy is by minimizing the intake of gluten in your diet. Should there be a need to entirely eliminate gluten, here is a list of gluten-free foods:
- Amaranth
- Arrowroot
- Buckwheat
- Corn
- Rice
- Tapioca
- Potatoes
- Fresh meats
- Rice
- Gluten-free flours (rice, soy, corn, potato, bean)
- Hominy grits
- Quinoa
- Fish and poultry
- Most dairy products
- Vegetables (fresh)
- Wine and distilled liquors
Be careful of the following foods that contain gluten:
- Bagels
- Biscuits
- Bread
- Cake
- Cereal
- Croissants
- Cookies
- Crackers
- Most flours
- Ice cream cones
- Pastas
- Pretzels
- Pizza
- Beer
- Candies
- Syrups
- Vegetables with commercially prepared sauces
There is no need to be anxious on how to effectively avoid food with gluten. This is a common type of allergy. Medical surveys have shown that 1 in 167 healthy children and 1 in 111 adults have gluten allergy. People with digestive issues are more prone to acquiring this type of allergy. It is highly recommendable to seek a medical help as to verify your possible allergy in the safest and most accurate manner. Consult your allergist for proper testing and management.
You also need to note how you feel after eating food containing gluten several times before having a medical examination in order to rule out other diseases associated with gluten.
0 komentar:
Posting Komentar