the protein derivative of wheat and other grains that gives dough its tough elastic character; avoidance of this substance will alleviate celiac disease
(nontropical sprue) in certain persons, as well as immunologic disturbances in which there is an allergy to gliadin, a component of gluten.
a diet in which wheat must be avoided, as well as other grains such as barley, oats, and rye that contain analogues to wheat gluten. Exceptions to this essentially grain-free diet are corn, rice, and millet. Wheat starch, which has been washed free of gliadin
, is not restricted nor are there restrictions on carbohydrates or fats.
Patient Care. Following a gluten-free diet can relieve the problems associated with gluten allergy but preparing and enjoying gluten-free meals demands constant vigilance and motivation. Patients and family members who purchase and prepare patients' foods should read the labels on processed foods very carefully. Many contain hidden and unexpected wheat flour, for example, tomato catsup and ice cream. Processors also mix unacceptable and acceptable gluten-free soybeans and grains together in the same product. If there are any questions about the contents of a product, manufacturers will provide lists of their foods that are permissible on a gluten-free diet.
Foods to be avoided are listed in the accompanying table, as well as possible sources of hidden gluten. Additional information and recipes for baking with nongluten flours can be obtained from a dietitian or from publications found in most large bookstores.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.
The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, glutenin, prolamins, and other proteins; the presence of gluten allows flour to rise.
[L. gluten, glue]
Farlex Partner Medical Dictionary © Farlex 2012
1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
gluten A wheat endosperm protein composed of gliadin and glutelin, which is inculpated in the pathogenesis of coeliac sprue.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.
The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, glutenin, and other proteins; believed to be an agent in celiac disease.
[L. gluten, glue]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
gluten The insoluble, glue-like protein constituent of wheat that causes stickiness in dough. Gluten consists of two proteins-gliadin and glutenin. Some people are sensitive to gluten and in these it causes the intestinal malabsorption disorder COELIAC DISEASE which is treated by a strict gluten-free diet. Gluten is found in wheat, oats, barley, rye and similar grain cereals.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005
A protein found in wheat, rye, barley, and oats.
Gale Encyclopedia of Medicine. Copyright 2008 The Gale Group, Inc. All rights reserved.
Insoluble protein constituent of wheat and other grains; believed to be an agent in celiac disease.
[L. gluten, glue]
Medical Dictionary for the Dental Professions © Farlex 2012
Patient discussion about gluten
Q. What is Gluten and what is gluten allergy? My nephew is coming to stay with me for a few days and his mother told me that since he is allergic to gluten that I shouldn't give him to eat any. What is gluten?
A. it is mainly wheat but you also have to watch out for other things like malt extract and lots more! you should really start researching it. I hvae it and even I don't know some stuff I shouldn't be eating
Q. Does anybody have good recipes for meals which don't contain gluten?? My 8 year old son has celiac disease. He is really suffering from not being able to eat so many things his brother and his friends can like pizza, pasta, birthday cakes, etc. I'd love him to have his own very tasty meals but I'm havin a hard time finding any recipes. If anyone knows some..
A. I have found some here- for chicken, pizza and brownies..
and also- I am sure you can buy a cookbook that has gluten-free recipes.
Q. Is FTT a symptom of celiac? My 1.5 year old son has FTT (failure to thrive) and stomach aches. What could be causing it?
A. Failure to thrive lacks a precise definition, in part because it describes a condition rather than a specific disease. Children who fail to thrive don't receive or are unable to take in, retain, or utilize the calories needed to gain weight and grow as expected. FTT can be caused from many different things: social factors, conditions involving the gastrointestinal system like gastroesophageal reflux, chronic diarrhea, cystic fibrosis, chronic liver disease, and celiac disease. From a chronic illness or medical disorder, an intolerance of milk protein, infections or metabolic disorders.More discussions about gluten
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