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Context

While gluten is useful in baking, it can cause serious health issues for some people. When gluten reaches the small intestine, it can cause gastrointestinal problems for people with gluten intolerance. The most common and severe condition linked to gluten is coeliac disease.

What is Coeliac Disease?

Coeliac disease (pronounced "see-lee-ack") is a condition in which the immune system reacts severely to gluten.

When people with coeliac disease eat gluten, their immune system attacks their own body’s proteins in the small intestine.

Coeliac disease affects around 2% of the population.

Symptoms

The most common symptoms include: Severe diarrhoea and Anaemia (low red blood cell count).

Other symptoms may also occur, making diagnosis challenging since symptoms may resemble other digestive issues.

Managing Coeliac Disease

Currently, the best way to manage coeliac disease is by following a diet very low in gluten. This means avoiding foods that contain gluten, like wheat, barley, and rye products.

What is Gluten?

Gluten is a type of protein found in certain grains, especially wheat, barley, and rye. It’s what makes dough (like pizza or bread dough) stretchy and helps it hold its shape. When you mix flour and water and knead it, gluten forms a sticky, stretchy network that allows the dough to rise and gives baked goods a chewy texture.

Gliadins and Glutenins are the main proteins in gluten.

How Does Gluten Work?

When you knead dough, gluten proteins create an elastic mesh. This mesh traps air bubbles inside the dough, allowing it to puff up when baked. This is why bread rises and has a soft, chewy texture.

Is Gluten Bad?

For most people, gluten is safe to eat. However, some people can’t eat gluten because their body reacts badly to it.

Coeliac Disease is an illness where the immune system reacts strongly to gluten.

Some people might not have coeliac disease but still feel sick after eating gluten. They might get stomach aches, tiredness, or headaches.

People with gluten problems need to avoid foods with gluten. Instead, they eat gluten-free foods, such as rice, potatoes, and gluten-free bread.

Sources:

Hindu

 

PRACTICE QUESTION Q.Which of the following statements is true about gluten? A.Gluten is a single protein found only in wheat and does not exist in other grains. B.Gluten is harmful to individuals with celiac disease because it triggers an autoimmune response. C.Gluten is fully digested by most humans and rarely causes adverse reactions. D.The gluten proteins, gliadin and glutenin, are only activated by enzymes within the human digestive system. Answer: B Explanation: Option A is incorrect. Gluten is not a single protein; it is a composite of two main proteins, gliadin and glutenin, found in wheat and some other grains like barley and rye. Option B is correct. In individuals with celiac disease, gluten consumption leads to an autoimmune response where the immune system attacks the lining of the small intestine, causing inflammation and nutrient malabsorption. Option C is incorrect. While many people digest gluten without problems, individuals with celiac disease or gluten sensitivity can experience adverse reactions, including digestive issues and other symptoms. Option D is incorrect. Gliadin and glutenin are present in gluten-rich grains without needing activation by human enzymes; they form gluten when mixed with water, which gives dough its elasticity.