nutritio
natlas
.com
nutritionatlas.com
1
Gluten
Gluten is a collective term for a variety of storage proteins in cereal seeds that are necessary for plant germination. The term is used to describe two families of proteins found in wheat, gliadins and glutenins, and other related proteins found in barley (hordeins) and rye (secalins). Most of the gluten proteins belong to a large family of proteins called prolamins, so called because of their high content of the amino acids proline and glutamine.
Wheat grains contain 8-20% protein, and gluten may comprise up to 80% of the total protein content. Wheat gluten consists of two classes of proteins, glutenins and gliadins, of which there are approximately equal amounts. The unique properties of wheat gluten, elasticity and viscocity, make wheat particularly suitable in baked products and pasta. Gluten is widely used by the food industry and is added to a variety of food products such as sausages, hot dogs, meat loaves, sauces, salad dressings and chips.
Intolerance to gluten (celiac disease) is one of the most common gastrointestinal disorders 2
The only known treatment of celiac disease or gluten intolerance is a life-long compliance to a strict gluten-free diet Intolerance to gluten (celiac disease) is one of the most common gastrointestinal disorders, and the harmful effects of bread in some people were noted by ancient physicians, such as Arataeus of Cappadocia, as early as the first century A.D.
Gluten consumption may trigger an abnormal immune response in genetically susceptible individuals, resulting in tissue damage in the intestinal lining. The only known treatment of celiac disease or gluten intolerance is a life-long compliance to a strict gluten-free diet.
3
Celiac disease
Celiac disease is a chronic autoimmune
disorder in genetically predisposed individuals. It is one of the most common gastrointestinal disorders. It is characterized by a permanent intolerance to gluten in wheat, rye and barley. Typical symptoms include fatigue, diarrhea, bloating, weight loss, and anemia. In some people, particularly children, celiac disease may be completely without symptoms. In people with celiac disease, ingestion of gluten leads to inflammation and deterioration of villi in the small intestine. The small-intestinal villi are tiny finger-like projections from the intestinal wall that increase the surface area available for absorption of nutrients.
4
The small intestines start in the duod
Due to decreased absorption, untreated celiac disease may cause deficiencies of vitamins and minerals, such as iron, folate, calcium, vitamin B12, and vitamin D. Celiac disease not only causes injury to the gastrointestinal tract, but may also present a large variety of other symptoms affecting the skin, joints, liver, heart, brain and other organs. Currently, the only treatment of celiac disease is a strict life-long compliance to a gluten-free diet. Once gluten is eliminated from the diet the small intestine gradually recovers.
denum
5
Gluten-free diet
The gluten-free diet completely excludes all food products that contain gluten. Currently, life-long compliance to a gluten-free diet is the only known treatment for celiac disease (gluten intolerance). The dietary sources of gluten are wheat, barley and rye, and food products that are made of these common cereals. • Barley and all products made from barley: o Baked products (barley bread) o Barley tea (mugicha) o Barley wine o Beer o Bere (barley variety) o Malt extract o Malt flavorings o Malt syrup
Foods that contain gluten • Wheat and all products made from wheat o Backed products (cakes, biscuits, bread) o Bulgur o Couscous o Durum wheat o Einkorn o Emmer wheat o Kamut (khorasan wheat) o Pasta o Semolina o Spelt o Triticale o Wheat germ o Wheat bran o Whole wheat • Rye and all products made from rye: o Baked products (rye bread) o Pumpernickel o Rye beer
People with celiac disease are sometimes advised to consume foods that are naturally gluten-free 6
Common cereals and pseudo cereals that do not contain gluten • Oats • Rice • Maize (corn) • Sorghum • Fonio • Teff • Millet • Job’s tears • Buckwheat • Quinoa • Amaranth
Other considerations • Foods that do not contain gluten can be contaminated with gluten during harvesting, transport, processing, and storage. • Gluten is often used as an additive in food products such as thickeners, cold cuts, hot dogs, saugaces, meat loaves, salad dressings, sauces, and certain types of cheese. • Gluten is sometimes used as a binding agent in medicinal products such as pills or tablets.
There is an increasing availability of commercially purified gluten-free food products on the market. However, elimination of gluten from food may lower nutritional value and increase carbohydrate and fat content. Therefore, people with celiac disease are sometimes advised to consume foods that are naturally gluten-free. 7
If you suspect you may have gluten intolerance contact your phycisian. A blood test sometimes shows gluten antibodies in the blood but a gastroscopi involving a biopsi from the duodenum is considered the best choice in determining if celiac disease is the reason for your symptoms.
There is no research that shows harmful effects of gluten in the diet of healthy people.
8
Text: Atli Arnarson P.hd. Nutrition. Design / Layout: Krist铆n Run贸lfsd贸ttir
nutritionatlas.com