![]() Frequent gluten consumption paired with gluten sensitivity or intolerance may contribute to other symptoms such as headaches, lethargy, hyperactivity, muscle weakness, and joint pain. Inflammation is part of that response and can contribute to symptoms such as bloating, diarrhea, and abdominal discomfort but the symptoms and the inflammation typically resolve as soon as the gluten has been eliminated from the body via digestion. The body does, however, identify gluten as a foreign invader which triggers the launch of an immune response. Unlike celiac disease, both gluten sensitivity and gluten intolerance do not cause damage to the lining of the small intestine. On the other hand, someone who develops serious symptoms that last for a longer period of time would likely be diagnosed with gluten intolerance. For example, someone who experiences mild symptoms triggered by gluten consumption that resolve quickly may be diagnosed with gluten sensitivity. While neither of these terms are well defined within the medical community, many consider gluten sensitivity to be a milder form of gluten intolerance. It is fairly common for the term gluten intolerance to be used interchangeably with gluten sensitivity. ![]() Wheat is one of the 8 most common food allergies in the United States and, while children can sometimes grow out of it, wheat allergies that develop in adulthood are typically permanent. It is entirely possible for someone to have a wheat allergy as well as celiac disease or a gluten sensitivity, so additional testing may be warranted if you’ve been diagnosed with a wheat allergy. They may, however, be able to consume gluten from non-wheat sources such as barley or rye. The speed with which this reaction occurs can range from a few minutes to a few hours after consumption and may be accompanied by a variety of symptoms including nausea, itching, abdominal pain, swollen lips or tongue, difficulty breathing, and anaphylaxis.Ī person who is allergic to wheat must avoid all forms of wheat – this is the only known treatment available for wheat allergies at this time. While this is happening, other tissues in the body send out chemical messengers that alert the rest of the body to the presence of a threat. When someone who has a wheat allergy consumes wheat, a certain group of white blood cells called B-cells begins to produce immunoglobulin E (IgE) antibodies which attack the wheat molecules as if they were foreign invaders. A wheat allergy is an immune reaction to any of those proteins. Gluten is just one of the hundreds of proteins found in wheat.
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