Gluten

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Gluten

Gluten (/ˈɡluːtən/) is a group of proteins, termed prolamins and glutelins, that occur naturally in certain cereal grains. Its name comes from the Latin word 'gluten' meaning glue, due to its adhesive properties when mixed with water.

Etymology

The term "gluten" comes from the Latin word for "glue," as it gives elasticity to dough, helping it to rise and keep its shape. It was first used in the 17th century and is derived from the Latin word 'gluten' which means 'glue'.

Related Terms

  • Celiac Disease: An autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
  • Wheat Allergy: An allergic reaction to foods containing wheat, one of the top eight food allergens in the United States.
  • Non-Celiac Gluten Sensitivity: A condition where symptoms similar to those of celiac disease are experienced, but no antibodies against gluten are present in the individual's blood.
  • Gluten-Free Diet: A diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.
  • Prolamins: A group of plant storage proteins having high proline content and found in the seeds of cereal grains.
  • Glutelins: A group of gluten proteins found in wheat, barley, and rye.

See Also

External links

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