Many people suffer from digestive and health problems caused by eating gluten. If you or your child have gluten intolerance, there are three different medical conditions that could explain what is happening: celiac disease, wheat allergy or non-celiac gluten sensitivity (NCGS).
Gluten is a protein in wheat, barley and rye. Wheat is a grain that is used as an ingredient in bread, pasta and cereals. Wheat is also common in foods such as soups and salad dressings. Barley is common in beer and foods that contain malt. Rye is most commonly found in rye bread, rye beer and some cereals.
Symptoms of a gluten allergy
Gluten is one of the eight main food allergens in the United States. Gluten allergy is an immune response to one of the proteins present in gluten, including, among others, gluten. It is more common in children. About 65 percent of children with gluten allergy outgrow it at the age of 12.
The symptoms of a gluten allergy are:
- Nausea and vomiting
- Irritation of the mouth and throat
- Hives and rash
- Stuffy nose
- Eye irritation
- Difficulty breathing
Gluten allergy symptoms usually begin within a few minutes of eating the gluten. However, it can start up to two hours later.
The symptoms of gluten allergy can vary from mild to life-threatening. Serious breathing difficulties sometimes occur, sometimes called anaphylaxis. Your doctor will probably prescribe an epinephrine auto-injector (such as an EpiPen) if you are diagnosed with a gluten allergy. You can use this to prevent anaphylaxis if you accidentally eat gluten.
A person allergic to gluten may be allergic to other cereals, such as barley or rye.
Am I gluten intolerant?
Some people feel much better after being gluten-free, refrain from any test and simply stick to the diet. Some people need a black and white answer: Am I sensitive to gluten or not? Without a solid answer, they have a hard time justifying and often deceiving the diet. The problem with fraud is that gluten in very small amounts (20 ppm) can cause damage to the body. The best way to get this answer in black and white is to do genetic tests. If you can not afford to undergo genetic testing, the following is a quick self-test that you can use to determine if you are sensitive to gluten or not.
Follow this simple procedure.
The elimination / reintegration diet
While testing can help identify gluten sensitivity, the only way to know if this is really a problem for you is to eliminate all gluten for a short period of time (2 to 4 weeks) and see how it feels. , Eliminate the following foods:
Gluten (barley, rye, oats, spelled, kamut, wheat and triticale). Visit www.celiac.com for a complete list of foods that contain gluten, as well as often surprising and hidden gluten sources.
Hidden sources (soup mixes, salad dressings, sauces, as well as lipstick, certain vitamins, medicines, stamps and envelopes that you should lick, and even Play-Doh).
For this test to work, you MUST eliminate 100% of the gluten from your diet, without exceptions, without hidden gluten and without bread. Then eat again and see what happens. If you feel bad, you should stay away from gluten permanently. This will teach you better than any test about the effects of gluten on your body.
If you are unsure of the test results then you can visit the nearest doctor to give a comprehensive gluten test.
Gluten intolerance test
Celiac disease is an immunological disorder conditioned by genetic and environmental factors. It affects 1% of the population, although the great majority of the patients are not diagnosed (between 7-11%). Currently, HLA-DQ genes are the main associated. 90% of the celiac express the HLA-DQ2 protein; celiacs that do not express DQ2 are carriers of DQ7 and DQ8 proteins; and those who do not carry any of the above variants, mostly express the “half-DQ2”: Although nearly 30% of the general population possesses the associated molecules, practically all celiacs present them, so that a negative result for these markers has an excellent negative predictive value for the disease.
For this reason, the gluten intolerance test is a complete HLA genotype specific for celiac disease, which allows to identify with practically 100% reliability the variants associated with this pathology until now known, using the most sensitive molecular genetic techniques and specific.
Reasons for the test
Indicated in patients with diagnostic doubt.
To exclude the existence of celiac disease, since the absence of HLA-DQ2, HLA-DQ7, HLA-DQ8 and “half-DQ2” excludes the disease in almost 100% of cases.
In support of diagnosis. The percentage of patients diagnosed does not exceed 10% because in more than 50% of patients the symptoms have nothing to do with typical diarrhea. This contributes significantly to maintaining a high celiac population undiagnosed in both children and adults. Also, the average delay to establish a diagnosis of celiac disease is 10 years.
In family studies, in order to identify patients susceptible to celiac disease.
In high-risk patients, they present some of the associated diseases. An early diagnosis avoids serious complications such as anemia, osteoporosis, myopathies, neuropathies and, most severe, intestinal lymphoma.
For patients with autoimmune diseases, because they present a high degree of suspicion.