gluten

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Related to Gluten sensitivity: Gluten intolerance, Gluten free diet

gluten,

mixture of proteinsprotein,
any of the group of highly complex organic compounds found in all living cells and comprising the most abundant class of all biological molecules. Protein comprises approximately 50% of cellular dry weight.
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 present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta. The hereditary disease called nontropical spruesprue,
chronic disorder of the small intestine caused by impaired absorption of fat and other nutrients. Two forms of the disease exist.

Tropical sprue occurs in central and northern South America, Asia, Africa, and other specific locations.
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 is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunityimmunity,
ability of an organism to resist disease by identifying and destroying foreign substances or organisms. Although all animals have some immune capabilities, little is known about nonmammalian immunity.
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) and forms immune complexes that cause damage to the mucus lining of the intestine.

gluten

[′glüt·ən]
(biochemistry)
A mixture of proteins found in the seeds of cereals; gives dough elasticity and cohesiveness.
An albuminous element of animal tissue.

gluten

a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease
References in periodicals archive ?
Gluten sensitivity may not be causing your symptoms.
When you have a gluten sensitivity, it's really getting your hormones out of whack, and that then leads to inflammation and swelling.
AA: If you were to walk into my office tomorrow with abdominal pain, fatigue, foggy mind, joint pain, tingling in the extremities, or any of the other symptoms commonly associated with both celiac disease and gluten sensitivity, I would test you for celiac disease before suggesting that you try the Gluten Solution Program.
The double-blind cross-over trial of 37 subjects with gluten sensitivity and irritable bowel syndrome (aged 24 to 61) randomly assigned groups to a high-, low- or control dietary gluten category after giving them all a two-week diet of reduced FODMAPs.
Further to Professor Sanders' comments, a recent survey, commissioned by the Dr Schar Institute, identified that GPs and dietitians frequently see patients with what they believe to be gluten sensitivity but they are uncertain how to manage the condition.
com), the nation's leading publication for people with celiac disease, gluten sensitivity and food allergies.
The term latent gluten sensitivity is used to descibe symptoms in patients with evidence of gluten sensitivity but without full-blown symptoms of sprue.
The aim of this study was to explore the capacity of the newly developed assays for detecting antibodies specific for gluten sensitivity in anti-tTG-seronegative patients.
In order to develop the ailment, a person must eat gluten, and also carry genes that predispose her to gluten sensitivity.
It enables early detection of gluten sensitivity, which may help to avoid the progression of celiac disease, especially in children, and is useful in monitoring adherence to a gluten-free diet.
It can take up to six months for the body to rid itself of the effects of gluten sensitivity, so it is not something you can try for a week to see if it helps.
Gluten sensitivity can also manifest itself as a blistering, burning, itchy rash on the extensor surfaces of the body (Dermatitis herpetiformis).