A nutritionist shared the warning signs of gluten intolerance.
A nutritionist explained, what gluten is, what foods it can be found in, and what symptoms it can cause.
“Gluten is a protein found in wheat, barley and rye that plays a critical role in the texture and structure of baked goods, giving them elasticity and chewability. It is usually found in products containing flour, such as bread, pasta, cereals, cakes and cookies,” says nutritionist Vasilisa Ponomareva exclusively for MedicForum.
Gluten can also be found in some products:
- Sausages
- Sauces
- Sauces
- Bouillon cubes
- Soy sauce
- Chocolate.
“For many people, consumption of foods containing gluten is associated with adverse intestinal and extraintestinal symptoms,” Ponomareva added.
Gastrointestinal symptoms may include:
- Abdominal pain and cramps
- Bloating
- Flatulence (excessive gas)
- Diarrhea or chronic diarrhea
- Constipation
Extraintestinal symptoms may include:
- Fatigue
- Headache
- Joint pain
- Changes mood (irritability, depression, anxiety)
- Skin problems (rashes, eczema)
- Neurological symptoms (such as numbness or tingling).
People with gluten intolerance may experience symptoms within an hour of eating gluten-containing foods. However, other people may experience a delayed reaction to gluten, in which symptoms may take up to 12 hours or more to appear.
What causes gluten intolerance?
“Variants in specific genes known as HLA-DQ are associated with a significantly increased risk of gluten intolerance. Taking a genetic test for gluten intolerance can help determine whether you are a carrier of genetic variants that could lead to the potential development of gluten intolerance, explains the dietitian.
The test can also reveal whether you have genetic variations that increase your risk of developing celiac disease.
Celiac disease is “the most severe type of gluten intolerance,” which is an autoimmune disease. Celiac disease is an autoimmune disease in which consuming gluten causes an inappropriate immune response and the production of antibodies that damage the small intestine.
“This can lead to inflammation, improper digestion, and poor absorption of nutrients.”
If you find that you have a genetic risk of gluten intolerance, Ponomareva advised “consult your doctor for additional testing.”
Gluten-containing grains and their derivatives
- Wheat
- Wheat varieties and derivatives:
- wheat berries
- durum
- emmer
- semolina
- einkorn wheat
- Rye
- Barley
- Malt in various forms (including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar)
- Brewer's yeast
- Wheat starch.
Previously MedicForum wrote about the benefits of red wine for blood vessels.
Important! Information provided for reference purposes. Ask a specialist about contraindications and side effects and under no circumstances self-medicate. At the first signs of illness, consult a doctor.