GLUTEN: is a protein found in many cereals such as wheat, spelled, kamut, oats, barley, rye, and tricale and originates from the union,
in the presence of water, by two proteins: gliadin and glutenin. The importance of gluten is not nutritionally but to allow the processing flour.
CELIAC DISEASE: Celiac disease is a permanent intolerance to gluten. Consumption of foods with gluten causes severe damage to the
intestinal mucosa causing flattening of intestinal villous and the consequent lack of absorption of many active ingredients required.
Symptoms and types:
Typical, is the least common, is typical of the first months of life and it causes the following symptoms: weight loss, chronic diarrhea, growth arrest and poor appetite.
Atypical, it occurs later and is the type seen with an incidence of 1: 100 approximately, mainly manifested by symptoms extra intestinal like iron deficiency anemia and abdominal pain.
Silent, presented histological lesions in asymptomatic patients. It is diagnosed as a result of an occasional check.
Suspicion is the first stage where the doctor rate symptoms.
Serological tests in response suspicions of the patient's symptoms are made by serological dosages: anti-gliadin (AGA), Anti-endomysium (EMA), Anti-tranglutminasi tissue (tTG).
Test biopsy confirmed the positive of the test, it makes a biopsy of the small intestine, that's with the removal of a piece of tissue to check the status of intestinal villous.
In case of success the definitive diagnosis "celiac disease".
Therapy: the gluten-free diet is the only treatment that ensures an optimal state of health. The products destined to celiacs must have a gluten content of less than 20 ppm (parts per million - mg / kg).
The diet products indicated in diets where gluten should be excluded are identified by various features on the packaging:
product supplied: product by the Ministry of Health which benefits from the deliverability in pharmacy and retail outlets.
The products FreeG are notified and they are made in authorized facty the Ministry of Health.
ear of corn crossed: brand issued by AIC.
GLUTEN SENSIVITY: the Gluten Sensivity is the condition in which the ingestion of gluten causes the symptoms largely similar to those of celiac disease and irritable
colon sidrome (bloating, drowsiness, diarrhea, constipation, abdominal pain, headache, depression) but there is no intestinal villous atrophy and there is no autoimmune response of patient organism.
It turned out that while we are dealing with celiac disease is an alteration of innate immunity (the one that we all have from birth) that adaptive immunity (the body's response to an agent perceived as external and dangerous),
who suffer of Gluten Sensivity has a defect of innate immunity, then it reacts in a few hours to gluten, perceived as an enemy protein. In the celiac disease the damage and the consequent
reaction of the body may instead take place after months, in many cases after years. This study actually ratified that there is even a 6% of the population that has a certain intolerance to gluten.
In addition to the celiac and allergic to wheat only in Italy it is estimated then at least 3 million people affected by the so-called Gluten Sensivity.
It must be said, however, that the diagnosis of Gluten Sensivity is a diagnosis of exclusion. It still has to define the parameters genetic, immunological and clinical disease,
which can be reached effectively by excluding both celiac disease and allergy to wheat. Even the intestinal biopsy in sufferers Gluten Sensivity patients gives feedback
as possible inflammation of the mucosa, not atrophy or a flattening of the villi as is the case for the diagnosis of celiac disease.