engleski

Truths and myths about gluten

Gluten is the complex of water-insoluble proteins, gliadin (prolamin) and glutenin (glutelin) fraction from wheat, rye, and barley. Because of its properties (water binding and viscosity yielding) is widely used food additive. Gliadin is very important in the context of coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia (GA) and dermatitis herpetiformis (DH). CD is characterized by villus atrophy of the small intestinal mucosa caused by the interaction of the gliadin and the mucosa of the small intestine in susceptible persons as an immune disorder. NCGS presents patients whose symptoms have disappeared with gluten withdrawal who do not have typical CD antibodies and do not suffer from lesions in the duodenal mucosa. GA occurs later in life with or without enteropathy and is associated with cerebellum affection by CD antibodies causing clinical features of gait and limb ataxia, ocular signs of cerebellar dysfunction. DH is uncommon cutaneous eruption associated with gluten sensitivity it is diagnosed after biopsy by immunofluorescence of granular or speckled IgA deposits in an area of perilesional skin. The gluten-free diet leads to complete regression of symptoms in all this entities. Despite the fact that self-reported gluten sensitivity (GS) is increasing over the past years there is no scientific evidence of benefits of gluten withdrawal in gluten non associated diseases. Researches show that the public perception of gluten is causing increase in the number of people who erroneously believe they are sensitive to it.

gluten ; gliadin ; coeliac disease ; self-reported gluten sensitivity

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