GLUTEN SENSITIVE AND INSENSITIVE PERSONS
What is Gluten
Go to topGluten is a protein found in wheat, barley, rye, and their derivatives. Consisting of gliadin which is made up of about 47%, the Amino acid, glutamine. Gluten provides elasticity to dough, allowing bread to rise and giving it a chewy texture. However, some people are gluten intolerant or have celiac disease, making gluten consumption harmful to them.
Historical background
Go to topIn the 1950s, a definitive diagnostic technique of peroral biopsy was developed. Using a flexible tube with a suction-guillotine tip, small tissue samples of the intestinal mucosa could be obtained for microscopic study. These tissue studies confirmed what had been termed celiac disease or celiac or gluten-sensitive enteropathy. Eroded mucuosal surface of the intestines were observed from the micrographs of diseases tissues. The surface of the intestines does not have the number and form of villi normally seen sparse microvilli. This erosion effectively reduces the absorbing surface area by as much as 95%. Unconfirmed studies, show gluten interacts with and damages the intestinal mucosa leading metabolic defect of intestines. Incriminated/ affected are its secretive and absorptive its functions due to its atrophied state.
Symptoms
Go to topChildren who are gluten sensitive are usually between the ages of 6 -18 months. Children and adults affected by celiac sprue may exhibit one or more of these symptoms.
- Watery stools;
- Copious vomiting;
- Conspicuous foul, foamy, bulky, greasy stools;
- About 80% of ingested fat appears in the stools;
- Abdomen is grossly distended;
- Loss of subcutaneous fat tissue, leaving the buttocks flattened and wrinkled with folds of skin;
- Child become emaciated, apathetic and malnourished;
Dietary management
Go to topGood dietary management must take into cognizance the child’s age, the clinical status, and pathologic conditions. Some of the dietary management include:
- Low-gluten rather that gluten-free. It not possible for food to be completely free off gluten;
- Parents need specific instructions about products to avoid in each main food group as part of the meal pattern
- Careful label-reading habits would be cultivated when buying commercial products using gluten.
- Parenteral nutrient support in patients with “refractory” form of the disease. Which is rare.
What is importance of Gluten
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- Baking Properties: Gluten helps dough rise and gives it a desirable texture.
- Nutrient Source: It provides protein and other nutrients in wheat-based foods.
Comparing gluten to non-gluten foods:
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- Gluten-containing foods (like bread and pasta) have a unique texture and rise due to gluten.
- Non-gluten foods (like rice and potatoes) are naturally gluten-free and suitable for those with gluten intolerance.
African gluten recipes:
Go to topInjera (Ethiopian flatbread):
- Mix teff flour and water to make a batter. Ferment for a few days.
- Cook it like a large, spongy pancake.
- Sauté ground meat, onions, and spices.
- Top with an egg-based mixture, and bake until set.
- Blend black-eyed peas, onions, peppers, and spices.
- Steam the mixture in banana leaves or foil.
- Steam couscous with a pinch of salt and oil.
- Fluff with a fork and serve with stews or vegetables.
- Mix cornmeal and water, then ferment.
- Wrap in plantain leaves or corn/ maize husk and steam/ boil.
African gluten free foods:
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- Fufu: A staple food in many West African countries, fufu is often made from cassava, plantains, yam, or other gluten-free starchy tubers. It's typically served as a dough-like side dish with soups or stews.
- Jollof Rice: A popular West African dish made from rice, cooked with tomatoes, peppers, onions, and various seasonings. It's naturally gluten-free and can be customized with different proteins and vegetables.
- Ugali: A common dish in Eastern and Southern Africa, ugali is a gluten-free porridge-like food made from maize (corn) flour and water. It's often served as an accompaniment to meat, vegetables, or sauces.
- Efo Riro: A Nigerian spinach stew made with leafy greens and assorted protein sources like meat, fish, or tofu. Typically, it's thickened with ingredients like ground crayfish, egusi (melon seeds), or okra, all of which are gluten-free.
- Bobotie: A South African dish featuring spiced ground meat, often beef or lamb, mixed with raisins and topped with an egg-based custard. It's gluten-free and has a unique sweet and savory flavor profile.
What are some medical conditions requiring gluten and nongluten foods?
Go to topMedical conditions that may require gluten-free or gluten-containing foods include:
- Celiac Disease:
- Requires a strict gluten-free diet.
- Avoid wheat, barley, rye, and cross-contamination.
- Consume naturally gluten-free foods like rice, quinoa, fruits, vegetables, and gluten-free grains.
- Non-Celiac Gluten Sensitivity:
- Individuals experience digestive symptoms without an autoimmune response.
- May need to limit or avoid gluten-containing foods.
- Wheat Allergy:
- Individuals experience digestive symptoms without an autoimmune response.
- May need to limit or avoid gluten-containing foods.
- Gluten Ataxia:
- An autoimmune disorder where gluten triggers damage to the cerebellum.
- A gluten-free diet is typically recommended.
- Dermatitis Herpetiformis:
- A skin condition associated with celiac disease.
- Requires a gluten-free diet.
- Irritable Bowel Syndrome (IBS):
- Some individuals with IBS may benefit from reducing gluten intake.
- Type 1 Diabetes:
- Some people with type 1 diabetes find a gluten-free diet helps with blood sugar control.
- Requires a gluten-free diet.
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