/Video/Three Major Issues with Gluten in Nutrition

Three Major Issues with Gluten in Nutrition

You may have seen the words “gluten-free” on food packaging, menus, or even shampoo bottles. But what exactly is gluten, and why is it a significant issue in human nutrition?

What is Gluten?
Gluten is an insoluble protein complex made up of two proteins: gliadin and glutenin. It is found in several grains, especially wheat, rye, and barley.

Gluten gives dough its elasticity and contributes to the chewy texture of foods like bread. However, for many people, foods containing gluten can cause problems, including wheat allergies, celiac disease, or non-celiac gluten sensitivity.

Wheat Allergy

This is a rare condition in which a person’s immune system reacts to wheat proteins, causing mild symptoms and, in some rare cases, anaphylactic shock.

Celiac Disease

Celiac disease is a hereditary condition in which consuming gluten triggers inflammation and damage to the inner lining of the small intestine. This impairs the intestine’s ability to function, leading to symptoms such as abdominal pain, bloating, gas, diarrhea, weight loss, itchiness, bone problems like osteoporosis, iron deficiency, stunted growth, infertility, fatigue, and depression.

If left untreated, celiac disease increases the risk of developing certain cancers.

Celiac disease affects approximately 1 in 100 to 200 people in the U.S. A blood test can indicate a potential celiac diagnosis, but a biopsy is required to confirm it. The most effective treatment is a strict gluten-free diet, which helps heal intestinal damage and alleviates symptoms.

Non-Celiac Gluten Sensitivity (NCGS)

Many people who do not have celiac disease or a wheat allergy still experience similar symptoms when consuming gluten. These individuals are considered to have non-celiac gluten sensitivity.

They may suffer from intestinal pain, fatigue, brain fog, joint pain, or itching. A gluten-free diet often reduces these symptoms. While it’s unclear how prevalent NCGS is, it is believed to be more common than wheat allergies or celiac disease.

You can watch the full video on this topic on the TED-Ed YouTube channel, which has nearly 21 million subscribers.

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