ANSWER

Gluten is a protein composite that occurs naturally in wheat, rye, barley, and crossbreeds of these grains. Foods that typically contain gluten include breads, cakes, cereals, pastries, pastas, and many other grain-based foods (U.S. FDA, 2018). However, gluten is only partially digested in our body which leads to health effects including celiac disease and gluten intolerance.

Celiac disease is a life-long autoimmune condition triggered by eating foods containing gluten. Constant intolerance to gluten results in inflammation and damage in the lining of the small intestine, leading to interfere with absorption of nutrients from food. Additionally, about 75% of newly identified patients with celiac disease have low bone mineral density. Most celiac disease patients experience malabsorption as well as symptoms including diarrhea, constipation, abdominal pain, anemia, fatigue, mood disorders, osteoporosis and weight loss (Parast & Paknahad, 2017).

Gluten intolerance, also known as non-celiac gluten sensitivity occurs when ingestion of gluten or other wheat-related proteins that causing the body to have stress response but does not involve the immune system. It is thought to produce gastrointestinal and other extra intestinal symptoms that often overlap with some symptoms similar in celiac disease patients (abdominal pain, diarrhea, fatigue, rash, and depression) (Green et al., 2015).

Adhering to a gluten-free diet could be tough. However, elimination of gluten from the diet is a basis of celiac disease and gluten intolerance management. Most celiac patients can tolerate 50 mg of gluten per day. Amounts equal to or more than 100mg per day can cause appearance of symptoms. Gluten free food have less than or equal to 20 mg/kg (20 ppm) of gluten (Parast & Paknahad, 2017; Bioletti et al., 2016).

Those who are gluten-free still able to enjoy a healthy diet filled with fruits, vegetables, meats, poultry, fish, beans, legumes, nuts and most dairy products which are naturally gluten-free and safe for individuals that do not have allergies to these respective food groups (Welstead, 2015).

References

U.S. FDA. (2018). Gluten and Food Labeling.

Parast, V. M. & Paknahad, Z. (2017). Celiac Disease, Gluten-Free Diet, and Bone Mass Density. Journal of Nutrition and Food Security, 2(1), 127-134.

Bioletti L, Capuano, M. T., Vietti, F., Cesari, L., Emma, L., Leggio, K., Fransos, L., Marzullo, A., Ropolo, S. & Strumia, C. (2016). Celiac disease and school food service in Piedmont Region: Evaluation of gluten-free meal. Annali di igiene: medicina preventiva e di comunita, 28(2), 145-157.

Green, P. H. R., Lebwohl, B. & Greywoode, R. (2015). Celiac Disease. Journal of Allergy and Clinical Immunology, 135(5), 1099-1106. https://doi.org/10.1016/j.jaci.2015.01.044

Welstead, L. (2015). The Gluten-Free Diet in the 3rd Millennium: Rules, Risks and Opportunities. Diseases, 3(3), 136-149. https://doi.org/10.3390/diseases3030136.