Explain the rationale behind an increasing number of people following a gluten-free diet

Answer 1

Gluten is a protein that is found in wheat, rye, and barley. Wheat, the most widely used gluten-containing grain, is commonly consumed as bread, pasta, noodles and other baked goods. Gluten is also the compound linked to two disorders: wheat allergy and celiac disease. Although both conditions are considered immunologic responses, they differ in type.

Wheat allergy is a typical food allergy with presence of IgE antibodies that trigger the release of histamine from mast cells. The allergic response can affect the skin, gastrointestinal tract, respiratory tract, or sinuses. Diagnosis of wheat allergy is confirmed through a prick skin test or radioallergosorbent test (RAST) (a blood test). Celiac disease is an autoimmune condition affecting approximately 1% of the general population; individuals with a family history of celiac disease are at increased risk. Ingestion of gluten causes the immune system to release autoantibodies (tTG and EMA), which leads to an inflammation of the gastrointestinal mucosa. Symptoms include chronic diarrhea, weight loss, and skin rash. Diagnosis is made through blood tests for the presence of specific autoantibodies. Biopsy of the small intestine will typically show a flattening of the villi.