Gluten Intolerance Year 11 Integrated Science Food Science More than 55 diseases have been linked to gluten. We will look at: -Coeliac disease -Gluten sensitivity What it is? Gluten intolerance is when a person cannot tolerate gluten, a protein found in wheat, rye, oats and barley products. Coeliac disease Coeliac disease is not an allergy. It is an autoimmune disease, which means that the body produces antibodies that attack its own tissues. Essentially the body is attacking itself every time a person with celiac consumes gluten. Video http://www.sbs.com.au/ondemand/video/3 24649027828/Gluten-Intolerance-TheFeed Remember : Digestive system Small intestine Large intestine Cause : Coeliac disease When people with coeliac disease eat gluten, the villi become damaged. They become inflamed and then flattened, leaving less surface area to absorb nutrients. Let’s have a closer look!… Symptoms What to do? Coeliac disease is treated by a lifelong gluten free diet. Once gluten has been removed from the diet, the process of gut healing will begin and the lining of the small bowel to recover completely. However, it can take up to two years or more for the gut to recover completely and the absorption of nutrients to get back to normal. How to test? Biopsy/endoscopy Gastroscopy procedure in which several tiny samples (biopsies) of the small bowel are taken Blood test ‘Coeliac serology’ measures antibody levels in the blood Gene testing Gluten sensitivity? Describe individuals who cannot tolerate gluten and experience symptoms similar to those with celiac disease. They don’t have an intestinal damage as seen in coeliac disease. The science on gluten sensitivity is evolving. New research suggests that gluten alone may not be responsible for the symptoms produced. FODMAPs, a group of poorly digested sugars, may be the cause of the symptoms instead. (wheat, barley and rye are high in FODMAPs) (FODMAPs :fermentable, oligo-, di-, monosaccharides and polyols). The people in the study did not see their intestinal symptoms worsen with pure gluten. Quiz!!!!!! 1. Which of the following is a glutencontaining food? a. Risotto b. Couscous c. Brown rice d. Buckwheat noodles couscous is made from semolina, which is a granule of durum wheat 2. Which ingredient indicates gluten is present in a food product? a. Cider vinegar b. Non-distilled vinegar, c. Malt vinegar d. Any vinegar malt is derived from the glutencontaining grain barley. Gluten-free? Remember The issue: Reaction to gluten The disease: Coeliac disease It is an autoimmune disease, which means that the body produces antibodies that attack its own tissues : the body is attacking itself every time a person with celiac consumes gluten. Symptoms include digestive issues, fatigue, dizziness, headaches, mood issues, joint pain, eczema ……. The only treatment for celiac disease is a strict, lifelong gluten-free diet. Gluten-free alternatives are now made with potato, rice, soy, or bean flour. In addition, plain meat, fish, fruits and vegetables are naturally gluten-free. Learn to read food labels with care!!!!!