The Gene Variants Linked To Gluten Sensitivity

Life begins after going gluten-free - gene variants linked to gluten sensitivity

Feeling bloated is one of the main complaints of people who are gluten sensitive. Gluten intolerance is the body’s autoimmune reaction in the small intestine, and it’s very probable when you have celiac disease.

If you are someone with gluten intolerance, studies suggest that it is likely that you carry the genes that play a role in the onset of being gluten intolerant; that only really effective known treatment is to be on a lifelong diet of gluten-free products.

No conclusive evidence yet of genes linkage to gluten sensitivity

• There was a research project carried out at the Academy of Finland's Research Program on Nutrition, Food and Health (ELVIRA) that brought with it some new knowledge on the hereditary nature of gluten intolerance.

  They identified genes that carry higher risks of developing gluten intolerance.

  The research showed that the questionable genes are linked closely to the immune system and inflammation occurring rather than actually being connected with the actual breaking down of gluten in the digestive tract.

• In the research, some genes identified were linked to the immune system’s defense against viruses, which might indicate that virus infections could be connected in some way to the onset of being gluten intolerant.
• It was further discovered in the research that those genes that predispose people to be gluten intolerant are extremely widespread in people.

  As a result, they form only a minor part of the explanation that gluten intolerance is inherited.

• The knowledge of genes being behind gluten intolerance is still valuable information in itself, however, because it helps the researchers to further explore the actual reasons why people become gluten intolerance.

  This in turns builds the potential to develop new treatments and also to develop preventive methods.

  This is very important because being gluten intolerant is relatively symptom-free, and yet it can and does have some serious complications if it is not treated.

• The researchers localized the risk genes – using their data on entire families and other patients.

  The material coming from the study forms part of extensive studies on thousands of people who suffer from gluten intolerance.

• Research into hereditary conditions has come a long way over the last few years. Gene researchers have closely analyzed what the risk factors are in the genes that predispose people to be gluten intolerant.

  Researchers know it is important to discover how these risk factors impact on gene function and also the role they play in why people become gluten intolerant.

• Gluten which occurs naturally in products like rye, wheat, and barley causes damage to the lining of the intestines, and this causes problems with nutrient absorption, etc.

  Apparently, most sufferers carry the genes which play such a key part in the onset of gluten intolerance.

• People with celiac disease, which is the most understood of the 5 different types of gluten allergies, almost always have one of two very specific genes.

  Actually, doctors routinely use gene testing to rule out if you have the celiac disease or not and if you don't have the gene which is required to develop celiac, they let you know you don’t have the condition. Celiac disease genes appear in around 35-40% of the overall population.

  The fact that you have the genes doesn't necessarily mean you will develop celiac disease — it just means you have the genetic potential to do so.

• Because everyone gets two genes from their mother and father at birth, it means a person can have any one of many different gene combinations.

  Some of the genes will predispose you to celiac disease, while other genes could predispose you to gluten sensitivity.

When it comes to gluten sensitivity, one research in 2011 at the University of Maryland analyzed the genes of people diagnosed with gluten sensitivity, comparing them with other people who had been diagnosed with celiac disease.

The researchers found that just 56% of those people diagnosed as being gluten sensitive carried genes DQ2 or DQ8.

This indicated that those genes are far less involved in the development of gluten sensitivity than what they are in the development of celiac disease.

But the genes did appear more often in the people who were gluten sensitive than they do in the general population. It was realized that they may play some role in gluten sensitivity — it's just not clear what role.

But many researchers and physicians want to see the above findings repeated before they would agree that gluten sensitivity exists.

You might be gluten intolerant with these symptoms:

1. Diarrhea and constipation
Those who report have gluten intolerance say they have regular instances of constipation and diarrhea.

2. Bloating
One of the most common symptoms of gluten intolerance is bloating.

3. Abdominal pain
Those who report gluten intolerance often say they experience abdominal pain without obvious reason.

4. Fatigue
Fatigue is another symptom that people can’t really identify as fatigue because it can be from a lot of different causes.

5. Nausea
People with gluten intolerance could also experience nausea, sometimes more so after eating meals that contain gluten.

6. Headaches
Experiencing regular headaches is another symptom that people with gluten sensitivity seem to experience.

7. Other symptoms

Other symptoms can include:

• Muscle and joint pain
• Anxiety and depression
• Confusion
• Severe stomach pain
• Anemia

It is important to have yourself checked out in case you have celiac disease or a wheat allergy.

The doctor will take a blood sample to analyze if you have antibodies that could indicate celiac disease or a wheat allergy. Unfortunately, there are no tests for gluten intolerance. Most people try to monitor their diet and reduce or remove gluten from their diet.

People who think they have gluten intolerance should try and avoid any foods with gluten in it, which includes any foods that contain:

• Wheat, and its derivatives, such as spelt
• Barley, including malt
• Brewer’s yeast which is usually derived from beer
• Rye

The process of elimination then rules out a lot of different types of foods and drinks. Here is a list of some common foods and drinks that contain gluten:

• Pasta
• Bread and pastries
• Noodles
• Crackers
• Cereals
• Pancakes, crepes, and waffles
• Biscuits
• A lot of sauces and gravies
• Beers
• Malt beverages

Gluten intolerance problems get worse when dieting trends of the day suggest that consuming gluten has adverse health implications. There is hardly any research suggesting that if you exclude gluten from your diet, you will experience certain health benefits if you don’t have wheat allergies or have celiac disease.

And even for those people who do have gluten intolerance, it still remains unclear if they will benefit from following the gluten-free diet.

Conclusion

People who believe they might be gluten intolerant should seek medical attention before they make any dietary changes themselves. If you are someone who thinks you have celiac disease but feel better when you cut out consumption of gluten also need to take care when they make dietary changes.

It is important to take good care to avoid adverse health consequences like vitamin deficiencies.

Don’t despair about the food you can’t have but rather remind yourself of all the good foods that you can have!