Gluten (gluten) - a complex protein, which is of vegetable origin, and contained in many cereals - wheat, barley, rye and oats. The quantity of gluten in flour depends on the quality of the finished product: the more it is, the better and tastier the baking turns out. For example, in wheat bread, gluten is about 80% vegetable protein.
Allergic reaction to gluten - a fairly common problem, according to some reports, it affects every third inhabitant of our planet. It can occur at any age, but is predominantly noted in children, when porridge is introduced into the diet of their food (as a rule, it is a gluten-containing food). To at least reduce the risk of allergy to gluten, scientists suggest adhering to the timely introduction of cereal products in children's nutrition. Too early (up to 6 months) or too late (after 8 months) the introduction of cereals in baby food is fraught with the development of allergies to gluten.
Very often allergies to gluten are considered synonymous with celiac disease. However, it is not. Celiac disease is a genetically conditioned, congenital abnormality in which there is no enzyme in the body that cleaves the gluten protein. People suffering from celiac disease should strictly exclude from food products containing gluten. By the way, the gene for celiac disease has not been identified so far, that's why healthy parents can have a child with celiac disease, and the parents with this disease have a child without pathology.
With allergies, gluten is considered as an allergen, when it enters the body, a combination of intestinal manifestations and skin eruptions can be traced, while regular use of products with gluten leads to an increase in both. With gluten allergy, adherence to a strict diet can contribute to the formation of resistance to the allergen, and after a time gluten intolerance will disappear.
It is difficult to diagnose allergy to gluten because of the lack of a clear manifestation of the symptoms of the disease. In some, they appear insignificantly, and the person does not even guess about their problem, while in others the reception of products from cereals provokes an immediate allergic response.
Symptoms of allergies to gluten
Depending on the characteristics of the body and the age of a person, the manifestations of symptoms of gluten allergy may differ. Of the most typical clinical manifestations of allergies to gluten can be identified: