Why is the incidence of gluten intolerance increasing

Gluten is a protein in rye, barley, and wheat. Gluten is used in dough so the bread can rise, hold its shape, and absorb liquids, like soup. It can also be used as a thickener in sauces. Neither gluten-sensitivity or gluten intolerance nor celiac disease are food allergies, but they are two very different concerns. Some people who are sensitive to gluten may only experience mild symptoms, such as an upset stomach or gastrointestinal issues.

Celiac disease is an inherited autoimmune disorder of the small bowel that can cause similar side effects but to a much more extreme level that could potentially lead to death. Gluten accounts for the lion's share of proteins, at around 75 to 80 percent. Gluten is a compound mixture of different protein molecules. These can be roughly divided into two subgroups: "gliadins" and "glutenins. It has long been known that wheat proteins can trigger disorders such as coeliac disease or wheat allergies.

Approximately 1 or 0. In addition, non-celiac gluten sensitivity NCGS is becoming increasingly important in the western world. Where gluten is concerned, the protein group of gliadins in particular is suspected of causing undesired immune reactions, explains the food chemist.

But how big are the differences between old and new wheat varieties really? In order to help clarify this, Katharina Scherf and her team at the Leibniz-Institute for Food Systems Biology investigated the protein content of 60 preferred wheat varieties from the period between and It has an extensive seed archive.

In these patients, the gluten protein is not digested completely and that leads to damage of the small intestine, where food is absorbed. With the damage of the small intestine, the food is not absorbed and thus, these patients fail to grow in height and weight, develop chronic diarrhea, anemia low hemoglobin , and weakness of bones. But unlike celiac disease, not many people are aware of non-celiac gluten sensitivity.

Celiac disease has a higher degree of intestinal inflammation. But for both, celiac and non-celiac disease, there has to be a genetic predisposal. The symptoms of non-celiac gluten sensitivity include bloating, gas or abdominal pain, diarrhea or constipation, nausea, headache, brain fog, joint pain, numbness in the legs, arms or fingers and fatigue.

A gluten-free diet may actually hurt you if you don't need to be on it. The University of Chicago Medicine Celiac Disease Center states, "There's no benefit to a gluten-free diet for those who don't have a medical reason for it.

It takes determination and knowledge. So be sure you do the proper testing in order to find out what adjustments you need to make in your daily diet. The Gluten-Free Society offers a self-test that you can take to help you identify symptoms. You can also get tested and see your doctor about more serious conditions like celiac disease or irritable bowel syndrome, which is commonly mistaken for gluten intolerance.

Are you on a gluten-free diet, or have you ever been on one? Did you notice feeling any different? Which of these theories is your favorite? Do you love or hate the new gluten-free fad? Let us know in the comments section! Health Allergies Food Allergies. Sarah Stevenson. Sarah Stevenson, a. She has a degree in behavioral psychology and teaches not only yoga classes but also life affirming workshops. She also writes for Beachbody, which provides effective and popular workout videos.

Gluten-free dieting is definitely on the rise, but what about gluten intolerance? Video of the Day. Symptoms of gluten intolerance include fatigue, mood swings, nausea and cramps.