A protein complex found in wheat, barley and rye.
A food antigen with high content of proteins rich in gliadin peptides,which are resistant to complete digestion by gastrointestinal enzymes, and may cause an inflammatory response leading to celiac disease in genetically predisposed individuals.
When dry dough is kneaded, or wet dough is allowed to rise for a long time the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin.
The resulting networks of strands produced by these two proteins are known as gluten.
Gliadin can be injurious to the surface epithelium, which results in an increase in cytotoxic intraepithelial lymphocytes in response to overexpression of interleukin 15.
Once gliadin reaches the lamina propria , it becomes more immunogenic to antigen presenting cells.
Generally introduced at six months of age.
Optimal timing of introducing gluten to diet has not been adequately tested.
Some advice that gluten introduction to guide be delayed in infants with a familiar risk of celiac disease.
Delaying the introduction of dietary gluten to incidents may allow maturation of the small intestine will be area and the mucosal immune response.
A gluten-free diet may be associated with an increased risk for cardiovascular disease.
A gluten-free diet decreases whole grains that keep the heart healthy, and such a diet should be reserved for people with celiac disease.
A slice of wheat bread typically contains 2 g of gluten