Gluten-free
Gluten-free
Gluten-free (/ˈɡluːtən friː/) refers to a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).
Etymology
The term "gluten-free" is derived from the Latin word "gluten" meaning "glue" combined with the English word "free". It was first used to describe a diet free from gluten due to the sticky, glue-like properties of gluten.
Definition
A gluten-free diet is essential for managing signs and symptoms of celiac disease and other medical conditions associated with gluten. This diet is also popular among people who haven't been diagnosed with a gluten-related medical condition but may have a sensitivity to gluten. The diet may be maintained by following a healthy, balanced diet with a variety of foods that do not contain gluten.
Related Terms
- Celiac disease: An autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.
- 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 body.
- Wheat allergy: An allergic reaction to foods containing wheat.
- Gluten ataxia: A rare neurological autoimmune condition involving an intolerance to the protein gluten.
See Also
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