Gluten intolerance is a disease related to the absorption of nutrients that should be detected in children with the first symptoms.
Gluten intolerance (also known as celiac disease) is an intestinal disease.
Gluten is a protein present in most cereals that when it comes into contact with the intestine of a celiac or intolerant person, produces an allergic reaction of an immune nature (the body recognizes gluten protein as foreign).
The intestine, when exposed to gluten, ends up being damaged. When intestinal micro villi (responsible for absorption of nutrients) are damaged, there is a consequent malabsorption with other food groups such as vitamins, proteins, carbohydrates, fats and mineral salts.
The final risk of this damage in the gut is to end up suffering from malnutrition or other diseases derived from malabsorption of nutrients, such as iron deficiency anemia.
How to detect Gluten Intolerance in Babies
The first symptoms of celiac disease are detectable between six and nine months of life, this period coincides with the introduction of gluten in complementary food. It is then, before this exhibition, where celiac disease can manifest itself.
Babies that are most at risk for this disease are those who have a first-degree celiac, Down syndrome or Type I diabetes.
The most characteristic symptoms are abdominal pain, abdominal swelling, diarrhea and rash.
If you notice any of these symptoms persist in the baby (having already adopted dietary measures, such as a change in milk or cereals) should be consulted with your pediatrician so that, through certain tests, verify the diagnosis of intolerance to Gluten and start treatment with the diet.