Gluten intolerance

Coeliac disease is a permanent intolerance to the gluten of wheat, barley, rye, and more than likely oats, which is manifested in individuals who are genetically predisposed, is characterised by an inflammatory reaction, is autoimmune, and affects the mucosa of the small intestine that hinders the absorption of macro and micronutrients.

The most common symptoms are chronic diarrhoea and/or vomiting, iron deficiency anaemia, slow infant and child growth, loss of appetite and weight, bloating, behavioural changes, and so on and so forth.

In children, coeliac disease usually manifests itself shortly after incorporating cereals into their diet. However, both in children and adults, the symptoms may be atypical or absent, making the diagnosis difficult. Osteoporosis, anaemia, male or female infertility, repeated abortions, thyroid disease, depression, and so forth are among the atypical forms of manifesting the disease.

Although it does not require pharmacological treatment or treatment of any other kind, gluten intolerance obliges sufferers to follow a gluten-free diet throughout their lives because otherwise it may have adverse effects on their health.

What is gluten?

Gluten is a protein component present in wheat (all the species of Triticum are included, such as hard wheat, spelt and khorasan wheat), rye, barley, oats and their hybrid varieties.

Foods suitable for people with gluten intolerance                  

• Foods that do not naturally contain gluten, such as rice, potatoes, corn, fruit, vegetables, unprocessed meats and fish.
• Foods especially designed to meet the particular needs of this group (dietary foods).
• Foods of ordinary consumption when they are guaranteed to have a gluten content of less than 20 mg/kg.

The labelling on foods that are acquired and consumed must be examined carefully, whether the foods are for ordinary consumption or in cases of specially processed foods, to meet the particular needs of this group of the population.

Foods to be avoided  

Foods such as flour, bread, pasta, biscuits and cakes containing the cereals indicated above (wheat – the Triticum species is included: hard wheat, spelt and khorasan wheat – rye, barley, oats and their hybrid varieties).

Some people who are intolerant to gluten may include oats in their diet. Oats for use in the preparation of foods that are intended for people who are intolerant to gluten must be specially processed and not contain more than 20 20 mg/ kg of gluten.

Many processed foods may also contain wheat-derived ingredients, such as for example certain sauces and meat derivatives (hamburgers or sausages).

The list of ingredients of foods acquired and consumed must always be checked thoroughly.

Labelling

The rules on food labelling in Spain and throughout Europe require that packaged foods should clearly indicate whether among their ingredients they contain cereals with gluten (wheat, rye, barley, oats, spelt or khorasan or their hybrid varieties).