Gluten allergy is a common disorder even with healthy individuals and especially those who suffer from gastrointestinal disorders.
Gluten is a protein that is present in wheat, barley, rye, and triticale. This protein helps the dough bind and makes the bread elastic. It is found in several types of cereals and in many types of bread. However, it is not to be understood that all food items from the grain family contain gluten. According to surveys, about 0.6% of children and 0.9% of adults suffer from a gluten allergy. When it comes to people with gastrointestinal problems, figures showed that 2.5% children and 3.3% adults were affected by this condition.
If a person develops an allergic reaction to this protein, he/she is likely to exhibit symptoms such as fatigue, anemia, mouth ulcers, iron-deficiency anemia, weight loss, diarrhea, or constipation. Osteoporosis, abdominal bloating Crohn’s disease, autism, keratosis pilaris, and asthma are some diseases which could also indicate this problem.
Other signs of this disorder are depression, diverticulitis (inflammation of a diverticulum in the digestive tract that may lead to abdominal pain, cramping, fever, and constipation), irritability, etc. Some people may suffer from a rash. In some cases, this rash might indicate celiac disease. The symptoms of this food allergy may mimic those of celiac disease. In case of celiac disease, gluten should be completely eliminated from the diet.
Foods To Avoid
Apart from the aforementioned foods, people who are susceptible to this food allergy should avoid biscuits, cakes, sauces and seasonings, soy sauce, vinegar, mustard, meatloaf and gravies, mayonnaise, creamed foods, crisps and snacks, breaded foods, beer and whiskey. Those who are susceptible to this condition must go through labels provided on prepared foods. They should avoid food items that are labeled as hydrolyzed vegetable protein, vegetable protein, starches, flavorings emulsifiers, malt and malt flavorings, vegetable gum, flour or cereal products.
People who develop an allergic reaction to this protein can have plain vegetables and salads, beans, fruits, rice, corn, grits, hominy, and potatoes. They can also consume tofu, honey, peanuts, algae, agar, alginate, herbs, annatto color, lentil beans, baking soda, balsamic vinegar, benzoic acid, buckwheat or roasted buckwheat, calcium carbonate millet, amaranth, quinoa, teff, casein, eggs, distilled, vinegar, gelatin, flaked rice, flax, hemp, invert sugar, locust bean gum, corn, mineral oil, peas, quinoa, seaweed, sago, palm, pure spices, tallow, tartaric acid, jam, chestnuts, garbanzo beans, etc.
The symptoms caused by this allergy may vary from one individual to another. Moreover, medical assistance must be sought to ensure that the aforementioned symptoms are caused by allergy to this protein, and not some other medical condition. So, an early visit to a doctor is recommended to rule out potential problems, and start the required treatment plan.
Disclaimer: The information provided in this article is solely for educating the reader. It is not intended to be a substitute for the advice of a medical expert.