Gliadin: The Protein That Causes Celiac Disease and Gluten Sensitivity


What is gliadin?

Celiac Disease

Gliadin is a protein found in wheat, rye, and barley. It is the main component of gluten, which gives bread its elasticity. Gliadin is also found in some other grains, such as oats and spelt.

Why is gliadin a problem?

Celiac Disease

For people with celiac disease, eating foods that contain gluten—even small amounts—damages the villi in the small intestine. Villi are tiny fingerlike projections that line the small intestine and help absorb nutrients from food. When they are damaged, the body cannot absorb nutrients properly.

People with celiac disease must avoid all foods that contain gluten to prevent further damage to their intestines.

Some people who do not have celiac disease may be sensitive to gluten. They may have some of the same symptoms as people with celiac disease, such as abdominal pain, bloating, and diarrhea. But they do not have the same damage to their intestines.

How is gliadin tested?

The only way to test for gliadin is to eat foods that contain it and then have your intestine checked for damage. This is called a biopsy.

If you think you might have celiac disease or gluten sensitivity, talk to your doctor before changing your diet. A sudden change in diet can make it hard to diagnose celiac disease.

What are the symptoms of celiac disease?

The most common symptom of celiac disease is abdominal pain. Other symptoms include:

  •  Diarrhea
  • Constipation
  •  Bloating
  • Gas
  • Fatigue
  • Weight loss or weight gain
  • Anemia (low levels of iron in the blood)
  • Bone or joint pain
  • Depression or anxiety
  •  Mouth ulcers
  • Skin rash (dermatitis herpetiformis)

Steps to cure from celiac disease:

1. Get a proper diagnosis

If you think you have celiac disease, it’s important to get a diagnosis from a doctor. You can’t self-diagnose celiac disease and it’s important to rule out other conditions with similar symptoms, such as irritable bowel syndrome (IBS).

2. Go gluten-free

Once you have a celiac disease diagnosis, the only way to manage the condition is to follow a strict gluten-free diet. This means avoiding all foods that contain gluten, which is found in wheat, barley and rye.

3. Learn about gluten-free options

There are many delicious gluten-free foods available these days. With a little creativity, you can still enjoy your favorite foods without gluten.

4. Stock your kitchen with gluten-free staples

 Having a well-stocked kitchen with gluten-free ingredients will make it easier to cook and eat gluten-free meals at home.

5. Plan ahead when eating out

 If you’re going to be eating out, it’s important to call ahead and find out if the restaurant can accommodate your gluten-free diet.

6. Be careful with cross contamination

 Even trace amounts of gluten can cause problems for people with celiac disease. That’s why it’s important to be careful of cross contamination, which can occur when food comes into contact with surfaces or utensils that have been contaminated with gluten.

7. Read labels carefully

It’s important to always read food labels carefully, even for products that are labeled “gluten-free.” Some manufacturers may use different ingredients or production methods that can introduce gluten into the food.

8. Get support

Following a gluten-free diet can be difficult, so it’s important to find support from family and friends. There are also many online resources and support groups available for people with celiac disease.

9. Be patient

Making the switch to a gluten-free diet can be challenging, but it’s important to be patient and stick with it. It may take some time to get used to the diet and learn how to cook and eat gluten-free, but it will be worth it in the end.

10. Talk to your doctor

If you’re having trouble following a gluten-free diet or you’re not feeling better, talk to your doctor. He or she can help you figure out what might be causing the problems and offer suggestions for how to improve your diet.

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