The relationship between gluten-free and allergies: Explaining the differences and necessity
What is gluten?
The nature of gluten and foods that contain it
Gluten is a type of protein found in grains such as wheat, barley, and rye. Gluten is a sticky substance that forms when flour is kneaded with water, giving foods such as bread and pasta their unique texture. The gluten network structure is formed when gliadin and glutenin, the main proteins in flour, combine with each other.
Gluten is found not only in wheat, but also in barley and rye. Therefore, foods made from these grains, such as bread, pasta, udon, cake, pizza, and beer , contain gluten. Gluten is also widely used as an additive in processed foods, and can be found in sauces, dressings, soups, ham, and more.
The role of gluten and its use in processed foods
Gluten plays an essential role in foods such as bread and pasta. The gluten network structure gives bread dough its stickiness and elasticity, allowing it to rise. Gluten also gives pasta its chewy and springy texture.
Gluten also plays an important role in the production of processed foods because it increases the shape retention, water retention, and binding properties of food. Gluten is used to adjust the viscosity of sauces and dressings, and to increase the binding properties of ham and sausages. Gluten is also attracting attention as a plant protein. Wheat protein (seitan), made by processing wheat gluten, is sometimes used as a meat substitute.
What are gluten-related diseases?
Celiac disease
Symptoms and diagnosis
Celiac disease is an autoimmune disease in which the mucous membrane of the small intestine is damaged by an immune response to gluten. Gluten ingestion causes digestive symptoms such as chronic diarrhea, abdominal bloating, abdominal pain, and weight loss. It can also lead to various complications, including anemia, osteoporosis, growth retardation, and neurological disorders. Celiac disease is diagnosed by examining specific autoantibodies through blood tests and by confirming mucosal damage through a small intestinal biopsy. A diagnosis is made based on a comprehensive assessment of symptoms and test results.
The importance of a gluten-free diet
A gluten-free diet is extremely important in the treatment of celiac disease. Complete elimination of gluten is essential for improving symptoms and restoring the small intestinal mucosa. Patients with celiac disease must maintain a gluten-free diet for the rest of their lives. Foods derived from grains containing gluten, such as wheat, barley, and rye, include a wide variety of foods, including bread, pasta, noodles, cakes, and beer.
Foods to Avoid for Celiac Disease Patients
- Flour-based foods such as bread, pasta, pizza, and cakes
- Noodles such as udon, somen, and ramen
- Beverages made with barley and rye, such as beer and barley tea
- Processed foods containing gluten, such as sauces, dressings, and soups
To follow a gluten-free diet, it's important to avoid these foods and choose the following instead:
[Gluten-free foods suitable for celiac disease patients]
- Gluten-free grains such as rice, corn, buckwheat, quinoa, and amaranth
- Protein sources such as meat, fish, eggs and soy products
- Vegetables and fruits
- Nuts and seeds
- Processed foods labeled gluten-free
Adhering to a gluten-free diet is essential for people with celiac disease to control symptoms and prevent complications, so having the right knowledge and making good food choices is key.
Wheat allergy
Symptoms and diagnosis
Wheat allergy is a type of food allergy caused by an immune response to proteins contained in wheat. Symptoms include hives, itching, abdominal pain, vomiting, and diarrhea when wheat is ingested.
In severe cases, it can cause anaphylactic shock, leading to dangerous symptoms such as difficulty breathing and low blood pressure. To diagnose wheat allergy, blood tests and skin tests are used to check for the presence of wheat-specific IgE antibodies. Oral food challenge tests may also be used to check the reaction when wheat is actually ingested. A comprehensive diagnosis is made based on symptoms and test results.
Causative agents and elimination diets
Wheat allergies are caused not only by the gluten contained in wheat, but also by water-soluble proteins such as albumin and globulin. Therefore, wheat allergy sufferers need to make sure that even gluten-free foods do not contain wheat-derived ingredients. The foods that wheat allergy sufferers should avoid are listed below.
[Foods to avoid for wheat allergy sufferers]
- Flour-based foods such as bread, pasta, pizza, and cakes
- Wheat noodles such as udon, somen, and ramen
- Cereals, crackers, biscuits, etc. that contain wheat
- Wheat-based processed foods (sauces, dressings, roux, soups, etc.)
- Beverages containing wheat (beer, germinated brown rice drinks, etc.)
It is important for people with wheat allergies to avoid these foods and choose wheat-free alternatives, such as rice, corn, buckwheat, and quinoa, as well as wheat-free processed foods.
Non-celiac gluten sensitivity
Symptoms and diagnostic difficulties
Non-celiac gluten sensitivity is a condition characterized by an hypersensitivity reaction to gluten, with a mechanism different from that of celiac disease and wheat allergy. Ingesting gluten causes gastrointestinal symptoms such as abdominal pain, bloating, diarrhea, and constipation, as well as systemic symptoms such as headache, fatigue, and joint pain. However, these symptoms are nonspecific and may be seen in other diseases, making diagnosis difficult. To diagnose non-celiac gluten sensitivity, it is important to rule out celiac disease and wheat allergy and confirm that symptoms improve with a gluten-free diet. However, as there are no clear diagnostic criteria, careful diagnosis is required.
The benefits of gluten-free diets
The basis of treatment for non-celiac gluten sensitivity is a gluten-free diet. Eliminating gluten can be expected to improve digestive and systemic symptoms. However, complete elimination of gluten may not be necessary for non-celiac gluten sensitivity. It is important to adjust the amount of gluten intake according to each patient's symptoms and sensitivity.
Furthermore, a gluten-free diet does not need to be as strict as that for celiac disease patients. It is recommended to avoid wheat, barley, and rye and focus on gluten-free grains such as rice, corn, buckwheat, and quinoa. Making good use of processed foods labeled gluten-free can also be effective. It is important for patients with non-celiac gluten intolerance to experience the improvement of their symptoms with a gluten-free diet while finding a dietary therapy that suits them.
The difference between gluten-free and wheat allergies
Differences in causative agents
Gluten and Gliadin
Gluten-free is a dietary therapy primarily targeted at patients with celiac disease and non-celiac gluten sensitivity. Gluten , found in wheat, barley, and rye, is a problem for these diseases. Gluten is a complex formed by the binding of two proteins, gliadin and glutenin. Gliadin, in particular, is thought to be involved in the symptoms of celiac disease and non-celiac gluten sensitivity. A gluten-free diet requires avoiding these grains and foods containing gluten.
Other components of wheat
On the other hand, wheat allergies are caused by proteins contained in wheat other than gluten. In addition to gluten, wheat also contains proteins such as albumin, globulin, and gliadin. Wheat allergy sufferers have an immune reaction to these proteins. Therefore, wheat allergy sufferers need to make sure that even gluten-free foods do not contain wheat-derived ingredients. Simply eliminating gluten will not prevent the symptoms of wheat allergy.
Differences in symptoms
Symptoms differ between celiac disease and non-celiac gluten intolerance, which require a gluten-free diet, and wheat allergy. In celiac disease, gluten ingestion damages the mucous membrane of the small intestine, causing digestive symptoms such as chronic diarrhea, abdominal pain, and weight loss. It can also cause systemic complications such as anemia, osteoporosis, and neuropathy.
Non-celiac gluten intolerance also causes digestive symptoms such as abdominal discomfort, diarrhea, and constipation, as well as systemic symptoms such as headache, fatigue, and joint pain, after ingesting gluten. On the other hand, wheat allergy causes an allergic reaction after ingesting wheat. Symptoms include hives, itching, abdominal pain, vomiting, and diarrhea, which appear acutely. In severe cases, anaphylactic shock can occur, leading to life-threatening symptoms such as difficulty breathing and low blood pressure.
As such, the types and manifestations of symptoms differ between diseases requiring a gluten-free diet and wheat allergies. Celiac disease and non-celiac gluten intolerance are primarily characterized by chronic digestive and systemic symptoms, while wheat allergies are characterized by acute symptoms caused by an allergic reaction. Understanding these differences is important for appropriate diagnosis and treatment. It is necessary to distinguish between diseases requiring a gluten-free diet and wheat allergies based on symptoms and to implement dietary therapy appropriate for each.
Digestive and allergic symptoms
In people with celiac disease and non-celiac gluten intolerance, which require a gluten-free diet, consuming gluten causes digestive symptoms such as chronic diarrhea, abdominal pain, and abdominal bloating, and these symptoms improve when gluten is eliminated.
On the other hand, wheat allergy causes immediate allergic symptoms such as hives, itching, swelling of the mouth and throat, etc. Gastrointestinal symptoms such as abdominal pain, vomiting, and diarrhea are also seen, but these are acute symptoms associated with the allergic reaction.
Differences in onset mechanisms
The mechanisms of onset differ between diseases requiring a gluten-free diet and wheat allergies. In celiac disease, an autoimmune reaction to gluten damages the mucous membrane of the small intestine, causing inflammation. The mechanism of onset of non-celiac gluten intolerance has not been fully elucidated, but it is thought to involve immune reactions to gluten and changes in the intestinal flora.
In contrast, wheat allergies are primarily caused by an immediate allergic reaction involving IgE antibodies against wheat proteins. The immune system recognizes wheat proteins as foreign substances and produces IgE antibodies, which bind to mast cells, causing the release of chemical mediators such as histamine, which triggers allergic symptoms.
The difference between diagnosis and treatment
The scope of the elimination diet
There are differences in diagnostic and treatment methods between diseases requiring a gluten-free diet and wheat allergies. Celiac disease is diagnosed by examining autoantibodies through blood tests and confirming mucosal damage through small intestinal biopsies. To diagnose non-celiac gluten intolerance, it is important to rule out celiac disease and wheat allergies and confirm that symptoms improve with a gluten-free diet. A gluten-free diet is the basis of treatment for these diseases.
It is necessary to eliminate grains containing gluten, such as wheat, barley, and rye. Meanwhile, wheat allergy can be diagnosed by examining wheat-specific IgE antibodies through blood and skin tests, and by conducting an oral food challenge. Treatment is centered around a wheat-free diet. However, with wheat allergy, it is necessary to eliminate not only gluten but also other proteins contained in wheat. Even when it comes to gluten-free foods, it is important to check that no wheat-derived ingredients are used.
Oral immunotherapy applications
Oral immunotherapy is considered one of the treatment options for wheat allergy. This is a treatment that induces immune tolerance by gradually increasing the amount of wheat protein ingested. Some wheat-allergic patients are able to eat wheat after oral immunotherapy. However, oral immunotherapy carries the risk of allergic reactions and should be administered under the supervision of a specialist.
On the other hand, the effectiveness of oral immunotherapy has not yet been established for celiac disease or non-celiac gluten sensitivity. For these diseases, a gluten-free diet is the only treatment, and it must be continued for life. As such, the diagnostic methods and treatment approaches for diseases requiring a gluten-free diet and wheat allergy differ. It is important to carry out appropriate diagnosis and treatment according to the respective pathological conditions.
People who need gluten-free foods
People with celiac disease
A typical disease that requires gluten-free foods is celiac disease. Celiac disease is a chronic digestive disorder in which the mucous membrane of the small intestine is damaged by an autoimmune reaction to gluten. Ingesting gluten causes symptoms such as diarrhea, abdominal pain, and weight loss, and if left untreated, it can lead to complications such as growth retardation, anemia, and osteoporosis.
The treatment for celiac disease is based on a lifelong gluten-free diet. This requires the complete elimination of gluten-containing grains such as wheat, barley, and rye, as well as foods made from these grains. A gluten-free diet is essential for celiac disease patients, as it is essential for controlling symptoms and preventing complications.
Recently, the number of gluten-free food options has increased, with a variety of alternative foods available, including bread, pasta, and cookies. However, gluten-free foods are often more expensive than regular foods, and the financial burden is a major issue. In order for celiac disease patients to live with peace of mind, it is necessary to popularize gluten-free foods and make them more affordable.
People with non-celiac gluten sensitivity
In addition to celiac disease, people with non-celiac gluten sensitivity also need gluten-free foods. Non-celiac gluten sensitivity is a condition characterized by an hypersensitivity reaction to gluten, with a different mechanism than celiac disease and wheat allergy. When gluten is ingested, it can cause digestive symptoms such as abdominal discomfort, diarrhea, and constipation, as well as systemic symptoms such as headache, fatigue, and joint pain.
To diagnose non-celiac gluten sensitivity, it is important to rule out celiac disease and wheat allergy and confirm that symptoms improve with a gluten-free diet. The basis of treatment is a gluten-free diet. However, in the case of non-celiac gluten sensitivity, the amount of gluten intake varies from person to person, and complete gluten elimination may not be necessary.
It is important to adjust your gluten intake depending on the severity of your symptoms. A gluten-free diet can help improve symptoms in people with non-celiac gluten intolerance. Avoiding wheat, barley, and rye and incorporating gluten-free foods into a diet centered on gluten-free grains such as rice, corn, buckwheat, and quinoa can help you maintain a balanced diet.
People who have experienced the benefits of gluten-free diets
Even if they have not been diagnosed with celiac disease or non-celiac gluten intolerance, some people have experienced the benefits of a gluten-free diet. There have been reported cases where abstaining from gluten has improved digestive symptoms and overall health. Furthermore, with the rise in health consciousness, gluten-free diets are gaining attention for their role in dieting, beauty, and athletic conditioning. It has been pointed out that abstaining from gluten may improve the intestinal environment and suppress inflammation.
However, there is insufficient scientific evidence that a gluten-free diet is good for your health. Gluten-free foods are not necessarily nutritionally balanced, and some contain excessive sugars, fats, and additives. Consuming gluten-free foods carelessly could actually be damaging to your health. For those who have experienced the benefits of a gluten-free diet, it is important to continue to eat a balanced diet while taking into consideration your own physical condition.
Gluten-free foods should be used appropriately as just one dietary option. Gluten-free foods play an important role not only for people diagnosed with celiac disease or non-celiac gluten intolerance, but also for those who have experienced the benefits of a gluten-free diet. However, whether or not gluten-free foods are necessary depends on the individual's health condition. It is important to practice a gluten-free diet based on appropriate diagnosis and guidance from a medical institution, rather than simply adopting gluten-free foods on one's own judgment.
How to Choose Gluten-Free Foods
Check the display and take note of the following:
When choosing gluten-free foods, it is very important to check the label. In Japan, under the Food Labeling Act, grains containing gluten, such as wheat, barley, and rye, are designated as specified ingredients, and any product containing these ingredients must be labeled. First, check the ingredient list on the product package to make sure it does not contain wheat, barley, rye, etc.
Another option is to choose products that are labeled "gluten-free" or "gluten-free." However, since there are no clear standards for "gluten-free" labeling in Japan, it is dangerous to rely solely on the label. Some countries overseas allow foods with a gluten content of 20 ppm (parts per million) or less to be labeled "gluten-free," but Japan does not have such standards.
Therefore, even if a product is labeled "gluten-free," it may still contain trace amounts of gluten. Celiac disease patients in particular can experience symptoms even with trace amounts of gluten, so they must be extremely careful when checking labels. It is important to carefully examine information such as the ingredients, manufacturing process, and production line to ensure that they are gluten-free.
Consideration of cross-contamination
When choosing gluten-free foods, you should also be aware of cross-contamination. Cross-contamination refers to the unintentional mixing of gluten during the manufacturing process. For example, if gluten-containing foods and gluten-free foods are produced on the same production line, there is a possibility of gluten contamination due to the sharing of machinery and equipment.
Cross-contamination can also occur when raw materials are mixed with foods containing gluten during storage or transportation. People with celiac disease, who experience symptoms even with small amounts of gluten, need to be extremely careful about cross-contamination. Even if a product is labeled "gluten-free," there is a risk of gluten being mixed in during the manufacturing process.
To avoid cross-contamination, it is important to choose products that are manufactured on dedicated production lines. Products that have labels such as "manufactured in a dedicated factory" or "manufactured on a dedicated line" are likely to have a low risk of cross-contamination. It is also important to purchase from trusted manufacturers and retailers. Manufacturers and retailers that specialize in gluten-free foods often have thorough measures in place to prevent cross-contamination.
The importance of a balanced diet
When choosing gluten-free foods, it is important to consider nutritional balance. Gluten-free foods often use rice flour, corn flour, buckwheat flour, etc. instead of wheat flour, but these ingredients do not necessarily have excellent nutritional balance. For example, refined rice flour and corn flour tend to be low in vitamins, minerals, and dietary fiber. Gluten-free foods also include not only staple foods such as bread and pasta, but also many sweets and snacks.
These processed foods tend to be high in sugars, fats, and calories. A diet that is heavily dependent on gluten-free foods can disrupt nutritional balance and risk damaging your health. When choosing gluten-free foods, it is important to carefully check the ingredients and nutritional information on the label and choose well-balanced foods. It is also important to focus on a diet centered on natural foods, rather than relying solely on gluten-free foods.
A nutritionally balanced diet can be achieved by combining gluten-free grains such as rice, corn, buckwheat, and quinoa with vegetables, fruits, meat, fish, and beans. Gluten-free foods should only be used appropriately as one of your dietary options. Maintaining a balanced diet and incorporating gluten-free foods as needed is the key to living a healthy gluten-free life.
Introducing Komeko's Palette's gluten-free menu
Gluten-free rice flour bread
Komeko's Palette offers bread made with 100% rice flour, which does not contain any wheat . It has the chewy texture unique to rice flour and a gentle sweetness not found in wheat bread. This product is recommended not only for those who want to avoid gluten, but also for health-conscious people . We are also committed to being completely additive-free, and are mindful of safety and security. People with wheat allergies or those who require a gluten-free diet can also enjoy our delicious bread .
Gluten-free rice flour bagels
Gluten-free bagels made with rice flour are also a popular item. They have a unique chewy texture and a wide variety of flavors, from plain to fruit. They are also delicious as bagel sandwiches, providing a satisfying and satisfying meal . Palette's bagels are made with beet sugar instead of refined sugar, resulting in a refined sweetness. Be sure to try these new and innovative bagels , which are both healthy and delicious .
Gluten-free rice flour dumplings
Komeko's Palette also sells gluten-free gyoza. The dough, made with rice flour, has a chewier texture than gyoza skins made with wheat flour. The skin has a gentle flavor that brings out the umami of the filling. Gluten-free gyoza are hard to find commercially. With Palette's rice flour gyoza skins, you can enjoy gyoza without worrying about gluten . They're also the perfect product for making homemade gyoza at home.
Gluten-free rice flour dumplings
Palette's gluten-free dumplings, made with rice flour, are also popular. They have a chewy texture and gentle sweetness that only rice flour can provide.
This is a recommended item for those who want to enjoy a healthy snack time.It can also be safely enjoyed by those with wheat allergies or those avoiding gluten.
Summary | Correct understanding of gluten-free and allergies
Deepening your understanding of gluten-free foods and allergies is extremely important for protecting your own health and the health of those close to you. This article provides detailed information on the properties and role of gluten, the characteristics of gluten-related diseases, the difference between gluten-free foods and wheat allergies, and how to choose gluten-free foods. Gluten is a protein found in certain grains, such as wheat, barley, and rye, and is an important component that gives foods such as bread and pasta their unique texture.
However, in gluten-related diseases such as celiac disease and non-celiac gluten sensitivity, consuming gluten can have adverse health effects. For these diseases, a gluten-free diet is the basis of treatment. On the other hand, wheat allergy is caused by an immune response not only to gluten but also to other proteins contained in wheat. It is important to understand that gluten-free foods do not necessarily address wheat allergies.
When choosing gluten-free foods, it is essential to check the label and be mindful of cross-contamination. Furthermore, it is important to strive for a balanced diet rather than relying solely on gluten-free foods. Having the right knowledge about gluten-free diets and allergies will help you practice appropriate dietary therapy and live a healthy life. Symptoms and severity of diseases such as celiac disease, non-celiac gluten intolerance, and wheat allergy vary from person to person. It is important to take appropriate measures based on a diagnosis and guidance from a medical institution, rather than starting a diet based on your own judgment.
Another important issue is creating an environment where people who require gluten-free food or who have allergies can eat out and shop with peace of mind. Restaurants and food manufacturers are required to deepen their understanding of gluten-free and allergy-friendly foods, provide appropriate products and menus, and disclose information. Furthermore, it is essential that society as a whole deepen its understanding of gluten-free and allergy-friendly foods and expand the circle of support.
It is important to share accurate knowledge about gluten-free diets and allergies and to promote understanding and consideration in schools, workplaces, local communities, and elsewhere. Properly understanding gluten-free diets and allergies, practicing dietary therapy tailored to each individual, and expanding the circle of understanding and support throughout society will be key to helping people living gluten-free or with allergies live healthy and secure lives. We hope this article will help you deepen your understanding of gluten-free diets and allergies and help you take appropriate measures.
