Sensitivity to gluten

Abstract

Cereals were introduced as staple diet approximately 10,000 years ago, and today the global wheat production is at an incredible level. Gluten sensitivity is a condition that affects millions of people worldwide and includes a reaction to the gluten protein in grains, not just products from wheat, but also from many others. It's gluten which is important for doctors because it is connected to many diseases and is often mistaken for other sensitivities to the certain ingredients in food (allergies). The aim of the paper: The aim of this paper is to explain what "gluten allergy" is, i.e. its real name, whether it really exists and how to distinguish it from grain allergy, as well as what the consequences of unreasonable gluten free diet are. Allergy or intolerance? There is no such thing as gluten allergy, its real name is sensitivity to gluten. The majority of people who are intolerant use the word allergy because it is easier for people to understand it and that name is popular in the public. It is also important to know that wheat allergy is not the same as sensitivity to gluten and that these two different conditions require different types of diet. Symptoms of gluten intolerance: Symptoms of gluten sensitivity appear after a few hours or days from consuming food containing gluten and most often include gastrointestinal symptoms. Gluten sensitivity is manifested similarly to irritable bowel syndrome and can include pain in the stomach, flatulence, diarrhea, constipation, but also systemic manifestations. There is no specific test or laboratory finding to make a diagnosis for gluten sensitivity, but the diagnosis is made starting a gluten-free diet and then adding one food at a time or products which contains gluten. Also, there exists a whole range of disorders connected with gluten. Potential side effects of a gluten-free diet: People who choose a gluten-free diet do not have any health grounds for that. It is known that most athletes opt for this diet believing it improves athletic performance and reduces inflammation. However, this diet is often poor in micronutrients, expensive and instead of weight loss, it leads to weight gain. Conclusion: Cereals are the main source of carbohydrates, they are rich in fibers, vitamins and minerals and should not be avoided unless there is a medical reason to do so. Many doctors are still undecided about whether it is sensitivity to gluten without celiac disease or some other hidden disorder, so that there needs further proof that this condition really exists and what its real mechanism of origin is. All people who are suspected of having a problem with consuming gluten or FODMAPs should consult with a doctor or a nutritionist.