Foods Containing Gluten and Gliadin Proteins

Gliadin proteins comprise one of the two main protein groups in gluten. Therefore, foods that contain gluten, also contain gliadin proteins. Information about gluten content in foods is important for people who have gluten-related food allergies and illnesses.

Significance

Gliadin is a protein that is found in gluten-based grains, such as wheat flour. People with gluten sensitivity cannot properly digest gluten-based foods. The effects of consuming grains with gluten include serious ailments. When gluten is not digested, the person's immune system interprets gluten's presence as something that must be attacked. Since gluten remains in the intestines, when the immune system launches its attack, the small intestine is damaged and cannot properly digest any foods. This can causes a systemic potential for illness.

Features

When the immune system attacks, it causes damage to the small intestine's membrane. The result is large holes in the membrane, which can then be permeated by large proteins. An abnormal condition, the damaged membrane allows large gluten molecules into the blood stream. The blood stream carries these molecules to all parts of the system. When gluten molecules settle in any part of the body, the immune system attacks that region of the body. This is why people who are sensitive to gluten can experience such a range of illnesses in areas far from the small intestine.

Effects

Illnesses that can occur from lodged gluten molecules throughout the body include, but are not limited to, allergies, anemia, bowel problems, headaches and fatigue. A telling symptom of gluten sensitivity is a craving for wheat products and an inability to stop eating grains. The digestive disorder, celiac disease is considered to be the most serious gluten sensitive-related illness.

Types

Gluten sensitivity is mainly treated by avoiding foods that have gluten and the gliadin proteins. One with gluten sensitivity must avoid all foods that contain wheat. Rye and barley proteins resemble wheat proteins. Although the jury is still out regarding oat flour, most people who are gluten sensitive avoid oats. Gluten-free foods are those that harm people with celiac disease. While many foods are labeled "gluten-free," it is wise to know the many foods that contain gluten and gliadin proteins. Foods that fall into this category include most foods that have carbohydrates. This includes breads, biscuits, pastas, cereals, powdered gray and sauce mixes, yeasts and alcohol products made from grains.

Considerations

There is no finalized list of foods with gluten because of conflicting reports about some protein chains. But, the existing list is long. That said, gluten-free foods abound. People who suspect that health issues and responses to certain foods may be gluten-related should see a physician and be tested for food allergies. If diagnosed as gluten sensitive or with celiac disease, knowledge is power and some health problems may be alleviated when offending food groups are eliminated.

Resources

• More about gluten and gliadin
• Grand Prairie celiac site
• List of foods containing gluten