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Gluten Allergy
Do you ever feel like you know just enough about Gluten Allergy
to be dangerous? Let's see if we can fill in some of the gaps
with the latest info from Gluten Allergy experts.
News about the harmful effects caused by gluten allergy has caused
many people to completely remove gluten (wheat) from their diet.
However, much of the alarm over gluten allergy and gluten intolerance
is unnecessary, not to mention unfounded, since a lot of aspects
of these two conditions remain largely misunderstood.
First, what is gluten?
Gluten is an elastic, rubbery protein commonly found in wheat
and wheat products. It can also be found in rye, barley, and,
to a lesser degree, oats. But gluten can’t be found in rice
or maize.
Have you noticed how breads and other baked goods are doughy
before they are subjected to heat? The substance that causes
that “doughy” characteristic is actually gluten. Gluten
also contributes to spongy consistency.
But take note that gluten is only one of the many proteins contained
in wheat, rye, and barley. Like all other foods, these foods
contain a number of other proteins, which could all cause adverse
reactions, including allergies. In addition, many wheat products
contain other ingredients and preservatives. Any of these could
cause allergic reactions. So what you believe to be gluten allergy
could well turn out to be a completely different reaction to
substances other than gluten or wheat.
What types of adverse reactions are possible?
Hopefully the information presented so far has been applicable.
You might also want to consider the following:
Gluten could cause several adverse reactions besides gluten allergy.
It is often blamed for intolerance (in this case, wheat intolerance,
gluten intolerance, and Coeliac disease). But keep in mind that
different mechanisms cause different adverse reactions.
Often, the cause of the confusion is in the similarities of the
symptoms. But while gluten intolerance often causes painful symptoms,
it rarely is life-threatening. The worst that could happen with
gluten intolerance is migraines and bloating or skin rashes.
On the other hand, gluten allergy is largely immunological and,
in extreme cases, could lead to death or a condition called anaphylaxis.
The symptoms of gluten allergy include swelling of the lips and
tongue, red rash, asthma, and urthicaria or hives.
How does gluten allergy occur?
The allergy occurs after the immune system produces large quantities
of the antibody immunoglobulin E (IgE) which binds themselves
with mast and basil cells, producing inflammation-causing histamine.
The first time your body encounters gluten, it doesn’t yet
react adversely to it, but the immune system tags it as a “bad”
substance and keeps track of its codes for its own records, in
a process called sensitization. The next time gluten is introduced
in the body, your sensitized immune system goes on overdrive
and starts mass producing IgE, which again bind themselves with
mast cells, prompting the release of histamine.
Clinical experience suggests that this type of allergy is relatively
uncommon. However, there are no accurate figures for prevalence.
The symptoms could occur within minutes or a few hours after
eating or inhaling gluten-containing foods. The more common symptoms
include the skin: hives, eczema, angioedema or swelling. It could
also affect the gastrointestinal tract, causing abdominal cramps,
nausea, vomiting, and oral allergy syndromes, and the respiratory
tract (asthma or allergic rhinitis).
That's how things stand right now. Keep in mind that any subject
can change over time, so be sure you keep up with the latest
news. |
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