Definition:
It is an autoimmune disease that necessitates not consuming foods containing gluten. These foods may lead to damage in the small intestine. Gluten is a protein found in wheat and barley.
Cause:
The cause of the disease is still unknown; however, a doctor has found a link between the consumption of bread and grains and diarrhea.
Symptoms:
Symptoms include diarrhea, bad breath, flatulence and bloating, fatigue, headache and peripheral neuropathy, depression, and anxiety.
Diagnosis:
Patients should be tested before being advised to follow a gluten-free diet. An antibodies test should also be performed on them, especially for gluten-carrying antibodies.
As for lab tests:
- Electrolyte test.
- Blood test
- Stool test.
- Tolerance test by mouth.
Risk factors:
- Family history where a family member had gastrointestinal disorders or dermatitis.
- Type 1 diabetes.
- Down syndrome or Turner syndrome.
- Autoimmune thyroid diseases.
- Microscopic colitis.
- Addison's disease.
- Rheumatoid arthritis.
Complications:
- Malnutrition
- Calcium and bone density loss
- Infertility and miscarriages
- Lactose intolerance
- Cancer
- Diseases of the nervous system
Treatment:
- Healthy gluten-free diet
- Corticosteroids
Prevention:
- Gelatin-free food
- Eating fruits and vegetables to prevent constipation
- Seeing a nutritionist who can advise you on the right food for you.
Statistics:
- Nationally:
- Prevalence of Wheat allergy among children is 1%.
Globally:
Wheat allergy is widely spread across the world. For example, its prevalence among the Chinese and Africans in sub-Saharan Africa, reached 5-10%, while in Western Europe it reached about 5-20%, and 5-10% in Britain, Tunisia and Iran. It is also prevalent by 5% among Eastern Europeans, Americans and Asians. Unfortunately, its spread in the world is still on the rise.