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NutriPro Food Allergens - Gluten Intolerance and Coeliac Disease

Wednesday, March 21, 2018

People with wheat allergies, coeliac disease and non-coeliac gluten sensitivity account for up to 10% of the population. Roughly, 20% of people with a wheat allergy will also experience a cross-reaction with other gluten- containing cereals. Therefore, when reviewing your recipes, make note of the presence of all cereal grains noted in the table to the left.1

Coeliac Disease:  It’s Serious

When people with coeliac disease consume gluten, it triggers an autoimmune mediated response. The immune system attacks the tissues of the intestines, causing long-term digestive problems including abdominal pain, chronic or intermittent diarrhoea, chronic constipation, vomiting, weight loss, bloating, and malnutrition. To avoid these problems, people with coeliac disease must follow a gluten-free diet for life.

No Gluten, Please

Non-coeliac gluten sensitivity (NCGS) is still not widely understood, but people with this condition may experience symptoms such as abdominal pain, chronic diarrhoea, fatigue, abdominal distension, eczema, headache, blurred vision, depression, anaemia, paraesthesias, and joint pain after consuming gluten though symptoms improve after following a gluten-free diet. Guests with NCGS may prefer to avoid eating gluten.2


DID YOU KNOW

While oats themselves don't contain gluten, they should be avoided due to cross-contact with gluten-containing cereals during harvest.

Replace one cup of wheat flour with: 

1-1/4 cupy rye flour*
7/8 - 1 cup rice flour*
1 cup maize (corn flour)
1 cup potato flour
1 cup soy flour
+ 1/4 cup potato starch
1 1/3 cups rolled oats or oat flour*
5/8 cup rice flour
+ 1/3 cup rype flour*
5/8 cup rice flour
+ 1/3 cup maize flour
5/8 cup potato startch
1/2 cup soy flour
+ 1/2 cup rice flour
1/2 cup potato flour
1 1/2 cup rye flour*

*not suitable for people avoiding gluten-containing cereals 


Sources

  1. C. Ortiz et al (2017) “Celiac disease, non cealiac gluten  sensitivity and wheat allergy: comparison of 3 different  diseases triggered by the same food,” Rev Chil Pediatr  88(3), pp. 417-23
  2. American Academy of Allergy, Asthma & Immunology  (2018) www.aaaai.org