Gluten intolerance

# What is gluten? Gluten is a mixture of proteins consisting of the two main components glutenin and gliadin. Gluten is mainly found in grains such as wheat, rye and barley and their derivatives. For most people, the consumption of gluten-containing foods is harmless. However, for people with gluten intolerance, eating gluten can trigger unpleasant symptoms and lead to health problems. Gluten intolerance is divided into two types, coeliac disease and non-celiac gluten sensitivity. ## Coeliac disease Coeliac disease is the most severe form of gluten intolerance. It is a chronic autoimmune disease that leads to damage to the lining of the small intestine. People who suffer from coeliac disease can complain of anything from mild symptoms to severe health problems. The most common symptoms include: - Pain in the gastrointestinal tract - Bloating and gas formation - Diarrhea or constipation - vomiting - anaemia ## Non-celiac gluten sensitivity (NCGS) Non-celiac gluten sensitivity is a form of gluten intolerance in which people experience unpleasant symptoms after eating gluten-containing foods. In contrast to coeliac disease, however, no specific antibodies are formed and there is no detectable damage to the mucous membrane of the small intestine. This differentiated reaction to gluten characterizes non-celiac gluten sensitivity, as it is not associated with an autoimmune response or structural changes in the intestine. The most common symptoms include: - Gastrointestinal symptoms - headaches - fatigue - Muscle or joint pain - skin rashes - Mood swings - depression It is important to note that symptoms can vary from person to person and not all people with coeliac disease or NCGS have the same symptoms. ## Examples of gluten-rich foods: > ## Good to know > > - Gluten itself has a low nutritional value, but is a good emulsifier and carrier for flavourings, it gels, binds water and stabilizes. > - Cosmetics (lip balm or toothpaste) may contain sources of gluten and are swallowed to a certain extent. > - Fillers in food supplements may contain gluten. # What does it mean to be gluten intolerant? People who suffer from gluten intolerance are sensitive to the consumption of foods that contain gluten. For them, the consumption of gluten-containing foods can trigger unpleasant symptoms and lead to health problems. The symptoms can be varied and range from mild gastrointestinal complaints, headaches and fatigue to serious health complications. Gluten intolerance can affect people of all ages and, if not properly treated, can lead to long-term health problems. It is therefore crucial for these individuals to avoid gluten-containing foods and switch to a specially adapted diet to protect their health and prevent symptoms. # What does genetics have to do with it? ## HLA genes and coeliac disease Most people who suffer from coeliac disease carry certain variants of the human leukocyte antigen genes (HLA for short), in particular HLA-DQ2 and HLA-DQ8. These genes code for proteins that play a central role in the immune system. The presence of HLA-DQ2 or HLA-DQ8 increases the risk of developing coeliac disease, but not everyone with these gene variants necessarily develops the disease. ## Genetic variants and non-celiac gluten sensitivity (NCGS) In contrast to coeliac disease, there are no specific genetic markers for non-celiac gluten sensitivity (NCGS). The genetic factors that contribute to NCGS are not yet fully understood. ## Genetic predisposition and inheritance Celiac disease shows familial clustering, indicating a genetic predisposition. Relatives in the first degree of persons with celiac disease have an increased risk of also suffering from the disease. However, inheritance is not inevitable and people without a family history can also develop celiac disease.