Gluten is a form of protein found in grains. The grains found commonly in our diet that contain gluten are wheat, rye, barley, and sometimes oats. It is insoluble in water and is a very starchy kind of protein that is formed in the endosperm of grains.
Gluten allergy or celiac disease in children is not very common, but lately, the number of children being affected is increasing. In this article, we deal with gluten allergy in children, although it can affect anyone at any age.
The small intestine has tiny finger like projections called villi. The nutrients in the food that we eat are absorbed into the blood stream by these villi. In children with gluten allergy, an autoimmune response in their bodies to gluten causes the villi to get damaged. It is a progressive disease, and the damage to the villi continues until and unless gluten is eliminated from the diet.
Nobody knows why some children are allergic to gluten when others are not. Statistical data analysis shows that children who have close relatives with the same defect have a higher chance of getting it. Also, children with this disease are more prone to other autoimmune diseases such as arthritis, bone diseases, anemia, hypoglycemia, infertility, certain types of intestinal cancer, and liver diseases.
That said; studies have not shown any correlation between gluten allergy and anything else, and as of now there is no known way to prevent celiac disease.
The net result of celiac disease is that the body falls deficient in various nutrients. As a result of this, there are a number of signs that become apparent if a person has gluten allergy.
Different children manifest gluten allergy differently. Although theoretically children who have celiac disease will not be able to digest their food properly, not all of them get diarrhea. Some may experience constipation, while others will not show any difference in their stools.
However, below is a list of common symptoms in children that may be an indication of the disorder.
At present, the only treatment for celiac disease is to avoid gluten in the diet. Since gluten is a protein, there are other forms of the nutrient that can be substituted for gluten. The easiest way is to avoid grains that contain gluten completely. However, since gluten is not soluble in water, it may be possible to obtain the nutrients in the grains alone without the gluten. There are a number of packaged foods that come gluten-free, and if you have the time and the inclination, you can remove the gluten at home.
The prognosis for children with gluten allergy is quite good, and as long as gluten is eliminated from the diet, the child can be very healthy and have as long and fulfilling and a normal life. Once gluten is stopped in the diet, the villi heal, and except in very severe cases, there is no permanent damage before the diagnosis of the disease.
Research is currently being conducted into a genetic role in the development of celiac disease. Statistics show that gluten allergy is more common among Caucasians and those of European descent. However, nothing is proven as of now.
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