In recent years, Gluten has gone from being a little known food component to a recurring theme in homes, restaurants and social networks.
For some, it is simply a protein present in daily foods such as bread and pasta. For others, it is the trigger for digestive discomforts, allergies and chronic diseases.
But what really is gluten? How do you affect those who are sensitive to it and how to identify whether it belongs to this group?
What is gluten and what is it for?
Gluten It is a protein that is found in cereals such as wheat, barley and rye. According to nutritionist Mónica Cristina Pinto, This protein “is responsible for giving elasticity to the masses, which helps the breads and pasta have their characteristic texture”. In other words, it is what makes bread spongy.
Although gluten is not essential for life, its presence in the diet is almost inevitable in societies where wheat is a basic food. However, For some people, this protein can trigger adverse reactions, from allergies to autoimmune diseases.
Allergy, intolerance and celiac disease: what is the difference?
Not all gluten reactions are the same. Gastroenterologist Luis Fernando Sandoval explains that there are three main conditions related to this protein:
- Gluten allergy: It is a reaction mediated by immunoglobulin E (IgE), similar to other food allergies. It can cause symptoms such as urticaria, swelling or difficulty breathing.
- Gluten intolerance: Also known as non -celiac gluten sensitivity, does not involve an autoimmune or allergic response, but can cause digestive discomfort, inflammation and other symptoms.
- Celiac disease: It is an autoimmune disorder in which the body attacks the small intestine when eating gluten, damaging intestinal villi and affecting nutrient absorption.
The gastroenterologist and endoscopist Alejandro Illescas adds that “celiac disease has intestinal and extintestinal manifestations, such as skin problems, osteoporosis and even infertility.”
How is it diagnosed?
The diagnosis of these conditions requires specific evidence. According to Pinto, “for gluten allergy you can do specific IgE tests for wheat or skin tests. For celiac disease, blood tests are performed by antibodies such as antitransglutaminase tissue and, in some cases, an intestinal biopsy.”
Sandoval points out that “gluten intolerance is diagnosed by exclusion: if it is not allergy or celiac disease, but the patient improves when eliminating gluten, then it is intolerance.”
Alert symptoms
Symptoms vary according to the condition, but the most common include:
- Abdominal distension and gases
- Diarrhea or constipation
- Fatigue and anemia
- Cutaneous eruptions
- Joint pain
Illescas warns that “some patients do not have digestive symptoms, but present problems such as osteoporosis or infertility, which makes diagnosis difficult.”
What foods contain gluten?
In the diets of the Guatemalans, gluten is present in many daily consumption foods. Pinto lists some:
- Bread
- Cookies
- Cakes
- Empanadas
- Pasta
- Breakfast cereals
- Industrialized sauces and dressings
- Beer and malt
- Some granars
- Some Avenas
Sandoval adds that “cross pollution is a common problem. For example, a mill that processes wheat and corn can contaminate foods that naturally have no gluten.” In addition, this cross pollution can also occur in the kitchen, so it is essential to use different utensils if any family member does not tolerate this protein.
How to replace gluten in the diet?
Eliminating gluten does not mean giving up a balanced diet. Pinto recommends:
- Consume carbohydrates such as rice, quinoa, beans and lentils.
- Opt for corn flour, potato or rice.
- Read labels to avoid products with hidden gluten.
Illescas points out that “in Guatemala we have the advantage of the corn tortilla, which is naturally gluten free”, provided there is no cross contamination.
Experts agree that There is no need to eliminate gluten if there is no medical condition that justifies it. “Gluten is not bad for those who tolerate it well,” says Sandoval. However, if there are suspicions that it affects health, it is best to consult a specialist.