Are you becoming intolerant of your reactions to gluten?
Posted: 12th February 2018 | Posted by Costa
Are you becoming intolerant of your reactions to gluten?
‘Triticum aestivum’ is increasingly becoming a worldwide menace. This pesky allergen aggravator is more commonly known as bread wheat. You find it in many foods such as bread, cakes, pasta, pizza, bulgur, couscous, and cereals. Many individuals suffer from specific immune responses as a result of ingesting gluten, that is present in wheat, barley and rye.
There are two types of reactions. The first occurs through Immunoglobulin E (IgE). The more serious of the two, it is a severe allergic response that comes in two forms. When digested it shows as a food allergy and can be pretty severe. The second form is when inhaling the particles, which appears as a respiratory allergy, including allergic asthma. This is common in professional environments where employees are continuously around wheat flour. Bakers for example frequently have this issue. Food allergy IgE reactions commonly happen in children.
Non-IgE mediated gluten food reactions cause internal inflammation in oesophagus and stomach. While non-IgE reactions are highly unlikely to cause anaphylaxis, severe gastrointestinal symptoms can occur.
Triggers
The number of people having symptoms as a result of contact with wheat is on the rise for both immunoglobulin E (IgE) and non-IgE mediated cases. Clinical assessment may include allergy tests for IgE mediated conditions and exclusion diet for Non-IgE wheat related cases.
There are many foods known to trigger allergies in both adults and children. The common allergens in childhood are:
- Milk
- Egg
- Wheat
- Soy
- Peanuts/tree nuts
- Fish/shellfish
The first step to determine the cause of the triggers is by using allergy testing. Once the allergen has been identified, your consultant can start to work on adjusting your diet. After 6-12 months on a gluten-free diet, roughly 80% of patients lose their antibody response. From five years onwards this increases above 90%.
Are you concerned that you might have a food or gluten allergy? Book an appointment with one of our consultants today. One of our consultants will get started and take your first steps toward minimising your discomfort.