Gluten allergies

Individuals suffering from celiac disease, sprue, or gluten allergy must avoid the numerous foods containing gluten, since it is often used as a food additive. 

Nutrient analysis of stabilized rice bran and its derivatives indicates that it is a good source of protein, dietary fiber and carbohydrates, in addition to several valuable phytonutrients, antioxidants, vitamins and minerals (Table 17.1). SRB and its water-soluble and water-insoluble derivatives contain all the nutrients at different levels. They are gluten and lactose free and do not give rise to any food allergy. 

Coeliac disease, which is an allergy to gluten (specifically the gliadin fraction), is a cell-mediated food allergy. 

The main aim of these products is to produce a bread that can be eaten by those suffering from an allergy to gluten. This disease is known as coeliac disease. An estimated 1% of the British population suffer from coeliac disease, with only around one fifth being diagnosed. 

HV165 Vainio E., and E. Varjonen. Antibody response against wheat, rye, barley, oats and com comparison between gluten-sensitive patients and monoclonal antigliadin antibodies. Int Arch Allergy Immunol 1995 106(2) 134-138. 

There is some tolerance in the immune system, otherwise it could react unnecessarily to any foreign, large molecule such as those in food or the air (there are people who do indeed show hypersensitivity reactions to such things, hence hay fever, gluten intolerance, and peanut allergy). If only the antigen is present, the T cell may well ignore it. 

Hischenhuber, C., Crevel, R., Jarry, B., Maki, M., Moneret-Vautrin, D.A., Romano, A., Troncone, R., and Ward, R. 2006. Review article Safe amounts of gluten for patients with wheat allergy or celiac disease. Aliment Pharmacol Ther 23(5) 559-575. 

Acidic deamidation of gluten proteins caused decrease in immunoreactivity of IgE from sera of patients with food allergy to wheat, however deamidation above 50% significantly limited protein-binding ability of IgE (Maruyama et al., 1998 Akiyama et al., 2006). 

Normally there is very little fat in the feces. However, fat content in stools may increase because of various fat malabsorption syndromes. Such increased fat excretion is steatorrhea. Decreased fat absorption may be the result of failure to emulsify food contents because of a deficiency in bile salts, as in liver disease or bile duct obstruction (stone or tumor). Pancreatic insufficiency may result in an inadequate pancreatic lipase supply. Finally, absorption itself may be faulty because of damage to intestinal mucosal cells through allergy or infection. An example of allergy-based malabsorption is celiac disease, which is usually associated with gluten intolerance. Gluten is a wheat protein. An example of intestinal infection is tropical sprue, which is often curable with tetracycline. Various vitamin deficiencies may accompany fat malabsorption syndromes. 

Coeliac disease is an allergy to one specific protein in wheat - the gliadin fraction of wheat gluten. The result is a considerable loss of intestinal mucosa and flattening of the intestinal villi, so that the appearance of the intestine is similar to that seen in... 

This condition is caused by an allergy to gluten, a protein found in vdieat germ. Radiology does not play a role in the initial diagnosis, and in fact most small bowel series will be normal. However it is a disease... 

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