Many confuse gluten allergy with celiac disease. Although similar, both conditions need to be treated differently. After all, a more acute allergic reaction can be fatal.
Found in wheat, barley, and rye grains, gluten is nothing more than the combination of two proteins, gliadin, and glutenin. The nutrient's function is to make the dough more elastic and resistant.
If you experience symptoms such as swollen or tight throat, chest pains, severe difficulty breathing and swallowing, rapid heartbeat, and dizziness, you need to seek medical attention immediately.
These cases are rarer, but a more severe allergic reaction can lead to glottis closure and anaphylaxis.
To confirm the allergy diagnosis, you can undergo a skin test. The doctor may also request a blood test to confirm the condition.
Treatment and Care
Those who suffer from gluten allergy have a treatment very similar to those with celiac disease. Allergic individuals need to exclude from their diet all products that contain the protein. In some cases, doctors may allow the consumption of rye and barley. Therefore, a consultation with a specialist is essential.
Some doctors even desensitize the patient. That is, the allergic person is exposed to small amounts of gluten-containing foods, and then the portion consumed is gradually increased. The idea is for the body to get used to the contact with the product and the allergic reaction to subside. This approach does not work for celiac patients.
Remember when we mentioned that product labels indicate whether the product contains gluten or not? Both celiacs and allergic individuals need to be very attentive to the packaging of what they consume to avoid unnecessary risks. Few people know, but condiments, ice cream, and even modeling clay may contain the protein.
Differences between celiac disease, gluten intolerance, and gluten allergy
Similar to each other, people may have a bit of difficulty differentiating between each of these conditions. Here are some tips:
1. CELIAC DISEASE
Celiacs suffer from an autoimmune response of the body when gluten comes into contact with the intestine. In this condition, the symptoms are related to digestion problems, where the patient may develop diarrhea, lesions on the intestinal wall, malabsorption, and malnutrition.
2. GLUTEN INTOLERANCE
Known as non-celiac gluten sensitivity, this condition is detected when the patient has some symptoms after consuming the nutrient, but celiac disease and gluten allergy have been ruled out. This can only be determined through clinical exams and medical analysis. Specialists believe that gluten intolerance occurs due to frequent exposure to wheat and cereals.
3. GLUTEN ALLERGY
Food allergy is an exaggerated reaction of our organism to a certain food. Immediate or short-term, this condition usually comes with symptoms in the respiratory tract (such as rhinitis) or on the skin (such as hives). Care must be taken because the condition can cause anaphylaxis - a severe disorder in blood circulation and oxygenation - and be fatal.
Gluten allergy occurs as follows: the proteins present in the nutrient can be perceived by the body of some people as a threat. Gliadin (present in gluten) can be the "trigger" that in our body reacts with immunoglobulin E (IgE), causing an allergic reaction with some symptoms, such as rhinitis, asthma, hives, and in some more severe cases, anaphylaxis.
It is important to note that this condition can be triggered not only by the ingestion of foods and beverages containing gluten, but also by the inhalation of this product suspended in the air. Allergy is much more common in babies and young children, whose immune and digestive systems are still developing. As they grow, the tendency is for the disease to disappear. However, this does not exclude the possibility of it also occurring in adolescents and adults.
Symptoms of gluten allergy
But how do you know if you have a gluten allergy? Keep an eye on the list of symptoms below. If you experience any of them, remember to seek medical help. And if the allergic reaction is very aggressive, go to an emergency room immediately.
Stomach cramps or diarrhea (similar to what celiacs experience);
Itching on the skin shortly after consuming the food;
Swelling in the throat;
Headache;
Rhinitis;
Asthma;
Difficulty breathing;
Hives.
We mentioned earlier, but it is very important to emphasize. If you experience symptoms such as swollen or tight throat, chest pains, severe difficulty breathing and swallowing, rapid heartbeat, and dizziness, you need to seek medical attention immediately. These cases are rarer, but a more severe allergic reaction can lead to glottis closure and anaphylaxis.
To confirm the diagnosis of the allergy, you can undergo a skin test. The doctor may also request a blood test to confirm the condition.
Treatment and Care
Those who suffer from gluten allergy have a treatment very similar to those who suffer from celiac disease. Allergic individuals need to exclude from their diet all products that contain the protein.
In some cases, doctors may allow the consumption of rye and barley. Therefore, a consultation with a specialist is essential.
Some doctors even desensitize the patient. That is, the allergic person is exposed to small amounts of gluten-containing foods, and then the portion consumed is gradually increased. The idea is for the body to get used to the contact with the product and the allergic reaction to subside. This approach does not work for celiac patients.
Remember when we mentioned that product labels indicate whether the product contains gluten or not? Both celiacs and allergic individuals need to be very attentive to the packaging of what they consume to avoid unnecessary risks. Few people know, but condiments, ice cream, and even modeling clay may contain the protein.
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