In today's world, the prevalence of gluten related issues is on the rise. This article is a literature review on gluten intolerance and gluten sensitivity.

 

Abstract:

Gluten is a wheat kernel protein made of gliadins and glutenins. It can be found in all forms of wheat, oats, rye, and barley. Celiac disease (CD) is a permanent autoimmune reaction to the consumption of gluten. There may be signs for CD, but many times it is asymptomatic. CD patients suffer from malabsorption issues, neurological problems, and a number of different diseases. CD is most often found among patients with Type 1 diabetes (T1D), in that these conditions are both genetically predisposed, contain the same HLA genotypes, can be environmentally triggered, and impact the same areas of the body. Jejunal biopsies have tested positive for severe inflammation with the onset of both diseases. Eliminating gluten has been shown to reverse intestinal damage. Elimination diets also improve insulin secretion, increase glycemic control, and help sick patients to put weight back on for body mass index recovery. The two diseases are being diagnosed together during early life. Not getting this diagnosis early only worsens the conditions and brings a much younger mortality rate. This worldwide epidemic seems to have strong geographical factors. Accordingly, there is a need to find the cause.