Introduction:
Definition of gluten-associated disorders:
Gluten-associated disorders, or gluten-related diseases, are medical conditions caused by abnormal immune responses to gluten, a protein found in wheat, barley, and rye.
Types of gluten-associated disorders:
There are three main types of gluten-associated disorders.
- Celiac disease
- Wheat allergy
- Non-celiac gluten sensitivity
Gluten consumption triggers an autoimmune attack on the small intestine in celiac disease. It can trigger the lining of the small intestine, damage it, and cause malnutrition in the body.
Wheat proteins provoke the body’s immune system to react too strongly. It leads to a type of food allergy known as a wheat allergy. This can cause a variety of symptoms, including hives, itching, swelling, and difficulty breathing.
Non-celiac gluten sensitivity:
Non-celiac gluten sensitivity is a condition characterized by intestinal and extra-intestinal symptoms associated with the consumption of foods containing gluten in the absence of celiac disease or wheat allergy.
Symptoms of gluten-associated disorders:
- Celiac disease symptoms
- Non-celiac gluten sensitivity symptoms
- Wheat allergy symptoms
Celiac disease symptoms:
Over 300 symptoms may manifest in the human body from celiac disease. The following are under:
- Abdominal pain
- Gas and bloating
- Constipation
- chronic Diarrhea
- Depression and anxiety
- Headaches and migraines
- Osteoporosis and osteomalacia
- joint pain
- Iron deficiency anemia
- Heart disease
- ADHD (attention deficit/hyperactivity disorder)
- Weight loss
Non-celiac gluten sensitivity symptoms:
The symptoms of non-celiac gluten sensitivity and celiac disease are common. There are some:
- Stomach pain
- Bloating
- diarrhea
- Constipation
- Brain fog
- joint pain
- Neuropathy
- Anxiety
- Anemia
Wheat allergy symptoms:
- Hives or skin rash
- Nausea, stomach cramps, indigestion, vomiting, or diarrhea
- Stuffy or runny nose
- Sneezing.
- Headaches.
- Anaphylaxis (less common) is a potentially life-threatening reaction that can impair breathing and send the body into shock.
Purpose of a Gluten-Free Diet:
The goal of a gluten-free diet is to eliminate gluten from the diet and help reduce symptoms in people with gluten-related disorders. A gluten-free diet is important for people with celiac disease and other gluten-related conditions. It helps ease digestive discomfort, reduce inflammation, and increase energy. It should not be considered a weight-loss diet Read more
- Alleviation of symptoms
- Further damage prevention (In case of Celiac Disease)
- Nutritional adequacy
Managing a gluten-free diet:
Many foods that are naturally gluten-free can be part of a healthy diet.
- Fruits and vegetables
- Unprocessed beans, seeds, legumes, and nuts
- Eggs
- Lean, non-processed meats, fish and poultry
- Most low-fat dairy products
Grains, starches, or flours that can be part of a gluten-free diet include:
- Amaranth
- Arrowroot
- Buckwheat
- Corn — cornmeal, grits and polenta labeled gluten-free
- Flax
- Gluten-free flours rice, soybean, corn, potato and bean flours
- Maize (corn)
- Millet
- Adean Millet
- Rice, including wild rice
- Sorghum
- Soy
- Tapioca (cassava root)
- Teff
