The Gluten and the Celiaquia

What is gluten? And the celiac disease?

 

Gluten is a protein present in cereals such as wheat, barley, rye, triticale, spelled, some varieties of oats, as well as their hybrids and derivatives.

Nutritionally it is a protein of low biological value, however, it has a high technological value because it confers elasticity to the masses, as well as consistency and fluffiness of the loaves and baked goods.

There are people who can not digest this protein completely, generating protein fragments that activate the immune system to detect these fragments as toxic, triggering an adverse reaction. In addition, celiac disease damages the small intestine and alters the absorption of vitamins, minerals and other nutrients contained in food.

This inability to digest is recognized as celiac disease is a digestive disease that damages the small intestine and alters the absorption of vitamins, minerals and other nutrients that contain food. The alteration of the absorption of food leads to malnutrition, although an adequate intake is maintained.

 

What are the symptoms of celiac disease?

 

- Chronic diarrhea
- Weightloss
- Anemia
- Abdominal pain
- Behavior changes
- Tiredness

 

Which is the treatment?

 

Currently the only way to treat this disease is to eat a gluten-free diet for life. For this it is essential to pay special attention to the foods that are going to be consumed:

  1. Reading labeling when making the purchase, there are three types of food:
    1. Gluten-free foods by nature.
    2. Foods that could contain gluten but that the manufacturers assure absence.
    3. Food with gluten, not suitable.
       
  2. Reading letter in restaurant and ask waiter if in doubt.
  3. Caution when storing food and cooking at home to avoid cross-contamination by gluten.

 

Currently gluten-free foods suitable for celiac people are governed by the European Regulation 828/2014 and 1169/2011, these regulations regulate the mention without gluten in foods with less than 20 ppm and the presence of allergens. 

 

FACE has developed the "List of gluten-free foods" that helps celiac consumers identify gluten-free products available in the market, providing added security and optional products that appear there, thus ensuring its suitability for celiac consumers. We can find it in https://celiacos.org/publicaciones/lista-de-alimentos-sin-gluten/

 

What is FACE? FACE is the Federation of Associations of Celiacs of Spain.

 

Do you want to know more about Celiac disease or another topic that interests you? Leave us a comment

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Pablo Agulló Gallego

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