Gluten allergy in children and adults: symptoms, how to treat

Gluten Allergy in Children and Adults: Symptoms, How to Treat ©

Hypersensitivity to gluten is not a rare occurrence in the 21st century. This functional disorder is also called “gluten allergy,” but it would be more appropriate to consider the body intolerant of products containing gluten and wheat. Hypersensitivity is manifested by non-specific symptoms, and is diagnosed by exclusion. will tell you what are the symptoms of gluten allergy in adults, how gluten allergy is manifested in children, which you can eat when you suffer from wheat intolerance.

Gluten: what is it, why is it dangerous

Gluten (gluten) is a plant protein found in cereals, such as wheat, oats, barley, and rye. Gluten has no color and taste, and if you add water, it becomes gray and viscous, with an adhesive texture. Thanks to gluten, flour and water form a dough. For 99% of people, gluten is not dangerous, but 1% still suffers from hypersensitivity to it.

Gluten allergy is often confused with celiac disease, although the difference between them is fundamental. Celiac disease is an incurable disease, gluten allergy is a temporary condition. If patients with celiac disease do not adhere to a gluten-free diet, their body will suffer from a lack of calcium, which means that teeth and bones will be destroyed, because almost all organs and systems of the body are affected.

Gluten allergy: symptoms, how to understand body signals

Hypersensitivity to gluten and wheat can occur at any age and completely unexpectedly. Also, suddenly a gluten allergy disappears when a person begins to adhere to a gluten-free diet. The signs of gluten allergy are quite diverse; sensitivity is not the same for everyone. It is proved that every third person on Earth discovers certain signs of celiac intolerance.

Common Gluten Allergy Symptoms:

discomfort in the abdomen (bloating, a feeling of fullness in the stomach), pain (burning in the upper part); intestinal disorders (constipation or diarrhea); nausea or vomiting fatigue, irritability; numbness of the extremities, muscle cramps, aches, joint pain; dizziness, headache, malaise, loss of strength; disorders of the nervous system (irritability, confusion); eczema, redness, dry skin; causeless weight loss.

Since the above symptoms are also characteristic of other diseases, sensitivity to gluten and wheat is often not identified, and therefore not treated. At the same time, an allergy to gluten can have unpleasant consequences in the form of hypovitaminosis, decreased immunity, the body ceases to absorb nutrients from food.

Symptoms of gluten allergy in children vary by age. For the first time – after the introduction of complementary foods in the form of semolina or oatmeal. The baby has a stomach ache in the navel area or throughout the stomach, the stomach can even increase in size. In this case, the child is lagging behind in development, has neurological disorders. At an older age, the picture changes somewhat, but spastic pains in the abdomen are also felt, unstable stool is observed.

Gluten allergy in children and adults: symptoms, how to treat Gluten Allergy in Children and Adults: Symptoms, How to Treat ©

How to diagnose an allergy to gluten, treatment

There are no specific biomarkers for detecting sensitivity to gluten and wheat. The only diagnostic method is the exclusion method. Initially, it is necessary to exclude celiac disease, and then adhere to a gluten-free diet. The diagnosis is made when nutrition in a certain way within 10-14 days improves overall well-being, and when the consumption of gluten-containing foods is resumed, it worsens again.

Gluten allergy treatment also involves taking antihistamines, as well as calcium, iron, and other vitamins. The dosage is prescribed exclusively by the doctor. A gastroenterologist, an allergist will help diagnose allergies.

Gluten Allergy: Nutrition Basics

Unlike patients with celiac disease, allergy sufferers adhere to a gluten-free diet temporarily. This is not about a month or two, adhering to a certain diet is necessary for a year or two. Then you can gradually introduce gluten-containing foods into the diet.

Gluten-free nutrition is a complex mechanism, because vegetable protein is found in many foods. It is used as a stabilizer and thickener in the food industry. Therefore, you will have to refuse not only bread, pasta and cereals, but also other popular products.

Products containing gluten:

sauces (ketchup, mayonnaise, etc.); sausages; confectionery (cakes, pastries, ice cream, pies); semi-finished products, including breakfast cereals; snacks (chips, crackers); low alcohol drinks (beer).

You can determine if gluten is present in a store product by the information on the label. Gluten is a “modified food starch”, “hydrolyzed vegetable protein”, “textured vegetable protein”.

Gluten is absent in foods such as:

fruits and vegetables; meat, fish and poultry; natural dairy products; cereals (buckwheat, rice, millet, corn); rice, potato, soy, oat and buckwheat flour; potato starch; flax seeds.

Earlier we told who should not eat chocolate.


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Angelo L. Lyons

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