Gluten intolerance Gluten is the life-long intolerance to the adhesive protein. To recognize the intolerance is not so easy. Sufferers suffer from Nausea, diarrhea and flatulence.
More and more frequently diagnose, Doctors have a gluten intolerance (celiac disease). According to the latest estimates, every one-hundredth Person suffers, in the meantime, an intolerance to the protein Gluten. This happens in Western countries more frequently than in Asia. A gluten intolerance can affect people of all age groups. Already small children can suffer from the autoimmune disease.
Celiac disease is now the most common immunological cause of digestive disorders and nevertheless, it is recognized still relatively rare. One reason for this is that often atypical symptoms. A complete Absence of discomfort is also possible.
Gluten is a useful protein
Gluten, an adhesive protein, is a composite, made up mainly of proteins. It is primarily found in most grains, especially wheat. Its function is based on the Anteigens good show. Water is added to flour, the basic ingredient of a dough. The dough is elastic, but nevertheless remains stable. That is precisely the function of Gluten. The Protein connects together firmly, nevertheless, the dough is stretchy.
Causes of a gluten intolerance
About the causes of gluten intolerance is still little known. Experts assume that genetics plays an important but not the sole role. 30 to 40 percent of the people affected celiac disease patients have a genetic predisposition, which is now regarded as a prerequisite for the incompatibility. In this manner, Preloaded cells carry Proteins, which attach to specific immune cells, which promote a gluten-intolerance. Therefore, relatives in the first and second degree have a significantly higher risk of developing a gluten intolerance, as a UN-encumbered.
In healthy people, the thin-digested intestinal the food and breaks it down into components. Then all of the usable nutrients through the intestinal mucosa into the bloodstream. Take celiac patients Gluten, you risk an intestinal mucosal inflammation. Your nutrient intake is restricted.
Symptoms differ among Young and Old
The symptoms of celiac disease are often different from those Affected to those Affected and also differ in terms of their age. In the case of children and adolescents the following symptoms often on a celiac disease include:
- Diarrhea (Diarrhoea)
- Loss of appetite
- Flatulence (Meteorism)
- Developmental disorders
- Concentration disorders
- Loss of already learned movements
In adults , the following symptoms are typical:
- irregular bowel movements
- Pain in the limbs
- Under weight
- Deficiencies of vitamins (B12 and D), iron, and calcium
The later a gluten intolerance occurs, the more atypical the symptoms are. Sometimes complaints occur for months or not at all in appearance.
Antibodies and small intestine-type biopsy shows celiac disease
The suspicion of gluten is intolerance, there are various approaches to diagnosis. An important first step in the diagnosis is the detection of specific antibodies of the protein is the building block Gliadin. This will form the body, if he Gluten as harmful. If the Test is positive, a tissue sample (biopsy) of the small intestinal mucosa is useful to be able to make a final diagnosis.
In children and adolescents, a sample is not removal is absolutely necessary, if the number of antibodies is already above average. To determine the notes from the doctor on several small samples, which are then tested on the frequency of inflammatory cells. Furthermore, it measures the intestinal villi length, because gluten-intolerant compared with healthy people, shorter, or barely detectable villi.
Far-reaching complications are possible
A gluten intolerance is not treated, incorrectly, or not diagnosed, it can lead to complications. In addition to the considerable lack of nutrients, especially iron, can development occur. In the case of women, gynaecological complications threaten to cycle disturbances and infertility. By chronic inflammation of the intestinal mucosa also bowel cancer.
In fact, only a therapy is a useful alternative products, give help
Currently the only reliable method to alleviate the symptoms of celiac disease, or to eliminate, is the consistent and permanent renunciation of gluten-containing food. In the case of following a gluten-free diet the intestinal mucosa regenerates skin rapidly, the inflammation and intestinal villi can resume unhindered nutrients.
People should note that even in the case of complaint the freedom of a renunciation of gluten-containing products is advisable. Because on the one hand, the intestine regenerates itself quickly, on the other hand, is an inflammation of the intestinal mucosa to regulate the skin again just as quickly.
For the relief of symptoms of celiac disease should avoid the use of patients, these gluten containing grains:
- Green core
These gluten-containing cereals are present in bread, Pasta, cereal, and beer. In the Diet should be done with caution. Products at first glance, gluten-free, therefore, can still contain Gluten. This is especially true for industrially manufactured foods in which gluten-containing ingredients are used as binders. A look at the packaging helps: Gluten as an Allergen.
But regardless of whether you were keen on Pasta, pastry or a ready-to-court – in the meantime, many manufacturers, such as warping, Semper and Rewe offer a range of gluten-free products. Tasty Alternatives to gluten-containing cereals are, among other things,
There’s nothing even a gluten-free cake.