Gluten intolerance
Gluten-free refers to a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale. A gluten-free diet is essential for managing symptoms of celiac disease and other medical conditions associated with gluten.
Overview[edit | edit source]
The gluten-free diet has gained popularity among people without gluten-related medical conditions. The claimed benefits of the diet are improved health, weight loss, and increased energy. Most clinical studies regarding gluten-free diets have been conducted with people who have celiac disease. Therefore, there is little clinical evidence about the health benefits of a gluten-free diet in the general population.
[edit | edit source]
Gluten-related disorders is the umbrella term for all diseases triggered by gluten, which include celiac disease (CD), non-celiac gluten sensitivity (NCGS), wheat allergy, gluten ataxia, and dermatitis herpetiformis (DH). Currently, the only effective treatment is a lifelong gluten-free diet.
Celiac disease[edit | edit source]
Celiac disease is a chronic, multiple-organ autoimmune disorder primarily affecting the small intestine caused by the ingestion of gluten and related proteins, in genetically susceptible individuals.
Non-celiac gluten sensitivity[edit | edit source]
Non-celiac gluten sensitivity (NCGS) is described as a condition of multiple symptoms that improves when switching to a gluten-free diet, after celiac disease and wheat allergy are excluded.
Wheat allergy[edit | edit source]
People with a wheat allergy may need to be on a gluten-free diet. The severity of wheat allergy varies from person to person and can be caused by exposure to any part of the wheat plant.
Gluten-free food[edit | edit source]
Many types of foods are naturally gluten-free. Fruits, vegetables, meat, poultry, fish, beans, legumes, and dairy products can all be consumed on a gluten-free diet. However, it is important to check the labels of these products as they may contain additives or preservatives that contain gluten.
See also[edit | edit source]
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