Dear Sis living without wheat,

Although about one-third of Americans believe they have food allergies, only 1% of adults and 3% of children have true (immunological) food allergies, according to the National Institute of Allergy and Infectious Diseases. Other reactions to food that do not involve the immune systems (and thus are not food allergies) are:

• food intolerances - a lack of digestive chemicals, such as an inability to digest milk sugar (lactose intolerance)
• reactions to food additives - such as sulfites and MSG
• reactions to substances naturally in food - caffeine in coffee, phenylethylamine in chocolate, tyramine in cheese, etc.
• food poisoning - which is caused by microorganisms in the food, not the food itself
• unknown reactions - adverse symptoms from a food that actually go away when the food is avoided, but manifesting no evidence of a physiological basis for the reaction.

Food allergies, as distinguished from the above list, are caused by an immune reaction to a protein that for other people is usually harmless. This immune reaction causes some of the body's cells to release histamine and other substances that cause the allergic symptoms. Many different organ systems can be affected, producing symptoms such as hives, itching, rashes, swelling of the face, hands, or feet, abdominal pain, nausea, vomiting, diarrhea, and asthma. Severe cases can involve anaphylaxis shock -- extreme difficulty in breathing, heart irregularities, a drop in blood pressure, and, if untreated, death.

As far as gluten specifically, it is a protein found in wheat, oats, barley, and rye. Wheat is a food that has been documented as causing "allergies," as defined above, whereas oats, barley, and rye are much less common allergens. It is rare for a person to have an "allergic reaction" to ALL gluten-containing foods.

As defined separately from allergies, there is an intestinal disease that is affected by gluten intake. It is called "Celiac Sprue" or "Gluten-Sensitive Enteropathy," and is characterized by damage to the small intestines that leads to malabsorption of virtually all nutrients, including calcium. Symptoms become apparent when gluten-containing foods are consumed and include: bloated abdomen; flatulence (gas); stools that are abnormal in appearance, odor, and quantity; and, growth failure in children. Celiac Sprue symptoms can range from being life-threatening to manifesting as anemia or low bone density from malabsorption. The disease may first become apparent when an infant begins eating gluten-containing foods, or it may not be diagnosed until middle- age (usually a milder form of the disease). Treatment includes a diet free of wheat, oats, barley, and rye.

It sounds like your sister may have been diagnosed with Celiac Sprue, and, if so, would need to work with her physician to determine an appropriate diet and course of action to minimize the effects of her low bone density. It is not unusual for a doctor to overlook the possibility of Celiac Sprue, as it is a fairly rare disease. She simply has to take the time now to see what changes she can make to improve her health for the future.

Alice

Related Q&As

MSG: Troublesome food additive or fantastic flavor enhancer?

I'm too young to have colon cancer