Gluten Allergies

In a research study released by the Mayo Clinic, researchers found that an allergy to gluten, commonly known as celiac disease, is four times more common today than it was 50 years ago. Gastroenterologists believe that one in 100 people now suffer from the disease. While the marked increase may be a results of better screening research has suggested that it is now paralleling diabetes and allergies as one of the more common illnesses affecting individuals. (1)

People who have untreated celiac disease are also four times more likely to die earlier than those who do not have the disease. At this time researchers are not able to pinpoint whether there has been a change in the autoimmune response of the human body or a change in the way in which gluten has been produced and is now available to individuals.

Basically, gluten intolerance is an extreme sensitivity to a protein molecule, gluten, found in wheat, barley and rye. Symptoms may appear similar to a food allergy but in fact a gluten intolerance is an inherited autoimmune disease where the immune system identifies gluten as harmful to the body. These problems result in inflammation and damage to the small intestines. A food allergy to wheat will result in symptoms such as itchiness and rash as opposed to damage to the small intestines.

People who are suffering from gluten intolerance will experience abdominal pain and diarrhea. As the intestinal damage weakens the body\’s ability to absorb nutrients it can result in malnutrition, weight loss, osteoporosis, thyroid disorders, lupus and rheumatoid arthritis.

Individuals who have a gluten intolerance may not have symptoms but will still have small intestinal damage. Those who have the allergy can have small amounts of gluten in their diet as long as they feel ok but those who suffer from celiac disease shouldn\’t have ANY gluten even if they feel ok because of the ongoing damage to the intestines.

Wheat allergies refer to adverse reactions to one or more of the different protein mollecules in wheat. The allergy to wheat can occur in any individual but gluten intolerance (celiac disease) is only hereditary. Although clinicians believe that the allergic response is relatively uncommon there are no real accurate figures. However, the allergy appears to be more prevalent in those who are consistently exposed – such as 30% of those in the baking industry suffer from occupational asthma from wheat allergy.

Symptoms of an allergic response will start within minutes or a few hours after the wheat has been eaten or inhaled. The most common symptoms involve the skin such as eczema and hives, gastrointestinal such as nausea and vomiting or respiratory such as asthma or allergic rhinitis.

The diagnosis of the problem is easy when the reaction occurs repeatedly after exposure to wheat protein but more often it is difficult because the wheat is usually eaten with other foods. Doctors will use clinical evaluation, medical history and appropriate laboratory testing in order to diagnose a gluten allergy. They may also use an elimination challenge test to make the diagnosis.

While treatment is relatively simple it is also difficult. Medication is ineffective and the only adequate way of treating the condition is to avoid wheat and wheat containing foods. This is very difficult to maintain consistently, especially since wheat products are often hidden in other foods. Dietitians must supervise treatment in order to assist families and patients in determining the best dietary options available.

The majority of young children outgrow the disease while those who developed it later in life will often retain it. Researchers have found some evidence of people who totally remove wheat from the diet for a year or slightly more may be able to reintroduce a slight amount without developing symptoms.

(1) MayoClinic: Study Finds Celiac Disease four times more Common than in the 1950s

RESOURCES

CORDIS Features: A Quick, Cheap, Accurate Test for Gluten Intolerance

MayoClinic: Wheat Allergy

Wall Street Journal: Clues to Gluten Sensitivity