Gluten Allergy Vs. Intolerance

Gluten is a protein found in wheat, rye, barley, and, to a lesser degree, in oats. Gluten sensitivity refers to a collection of diseases and reactions, in which gluten is the sensitizing factor. For some people a gluten sensitivity manifests itself as gluten intolerance (which leads to celiac disease in extreme cases); for other people, a sensitivity to gluten may result in a food allergy.

Gluten Allergy

Food allergies are generally rare, affecting only 1-5% of the population. A person is said to have a food allergy when the ingestion of that food causes the body to produce antibodies called immunoglobulin E (IgE). These antibodies travel through the bloodstream, attaching themselves to mast cells which, the next time the food is eaten, may release histamine in response.

In a person allergic to gluten, ingesting items with wheat, barley, rye, and sometimes oats, will initiate this reaction. Symptoms include trouble breathing, swollen tongue, rash, diarrhea, stomach pain, a drop in blood pressure, and, very occasionally, death.

Gluten Intolerance

Food intolerances generally differ from a food allergy in that they refer to a person's trouble digesting the food and generally don't involve an immunological reaction. Gluten intolerance, though, does involve an immunological reaction. It is an inherited autoimmune disease. The body mistakenly identifies gluten as harmful, leading to the immune system damaging small, fingerlike projections in the small intestine called villi, which absorb the nutrients from food. The inability for the small intestine to properly digest food leads to many of the symptoms of gluten intolerance.

Whereas a gluten allergy leads to widespread physical symptoms (such as rash or swollen tongue), gluten intolerance has a specific physical effect in a specific location (the damaged villi) which leads to other symptoms.

Celiac Disease

Extreme cases of gluten intolerance are classified as celiac disease, in which the
the small intestine is unable to properly digest food. Symptoms include anemia, osteoporosis, depression, and stunted growth in children.

Diet

If you believe you're sensitive to gluten, avoid self-treating with a gluten-free diet. Talk to your doctor about getting tested. If you begin a gluten-free diet, the markers needed for a correct diagnosis (such as damaged villi), will heal and go undetected.

If you do have a diagnosed gluten allergy or intolerance to gluten, though, begin a gluten-free diet with your doctor's advice. You will have to avoid gluten, which means avoiding any food or product containing wheat, rye, or barley. This means a lot of bread, cereals, and other such things will have to be avoided, or replaced with similar foods made from rice or other non-gluten grains.

Support

Facebook groups like "I'm Gluten Free Baby" can provide emotional support as well as help in finding sources of gluten free food.