The American Academy of Pediatrics has issued a call to parents to be more vigilant about the gluten in wheat products, including cereals, pasta, and pasta sauces.
The group’s position paper, issued Thursday, states that the gluten found in some foods and drinks is a problem that should be addressed by consumers.
It is also encouraging parents to educate themselves on the gluten they consume.
Here’s what to know about the latest on gluten and how to avoid it.
What is gluten?
Gluten is a protein found in wheat, barley, rye, oats, and rye bread, and can cause serious health problems for people with celiac disease.
It also causes gas and bloating in those who eat it.
The American diet is mostly gluten-free, but people with wheat allergies can be sensitive to gluten.
Many people with the allergy to wheat have symptoms of anaphylaxis, a condition where their body makes no reaction to gluten, which can include swelling, a swelling of the face, and difficulty breathing.
The condition is treatable with medications, and gluten is usually cleared by two to three weeks.
When does gluten begin to cause problems?
Glucose-containing foods like cereals and pasta can trigger the symptoms of gluten, according to the American Academy.
A typical reaction to a meal is a burning sensation in the mouth, throat, and stomach.
People with celia may also experience abdominal pain, bloating, and gas, the Academy says.
People also may experience abdominal bloating and gas if they eat gluten-containing pasta, bread, pasta sauces, or baked goods, which is sometimes called “baked bread.”
A study published last year in the American Journal of Clinical Nutrition found that people who ate gluten-filled bread and pasta had higher levels of inflammatory markers.
The researchers found that those who ate the foods had more markers for IL-6, a hormone that can trigger an inflammatory response in the body.
People who eat gluten and their children are at higher risk for celiac, a disease that can cause intestinal inflammation.
The symptoms of celiac are similar to those of celia.
Some people with chronic gluten sensitivity have digestive issues that can lead to abdominal pain and bloats, and these symptoms are common in people with allergies to gluten and other foods.
What are the possible side effects of gluten?
Some people may have symptoms that include bloating.
If you are sensitive to the hormone cortisol, you may experience diarrhea, bloats or gas, and may feel tired or irritable.
If this happens to you, seek medical attention.
Symptoms of celioidosis can also occur in people who eat wheat products or are exposed to gluten during manufacturing or processing.
Symptoms include bloats and diarrhea, abdominal pain or discomfort, and vomiting.
If the symptoms don’t go away, the condition may progress into chronic fatigue syndrome, which worsens the symptoms.
Symptoms may worsen with gluten exposure.
What can I do to limit gluten exposure?
The American Dietetic Association recommends eating gluten- free bread and eating wheat-free pasta and baked goods daily, but these products are also high in gluten, and consuming gluten can lead the body to produce more of the hormone that triggers the inflammation.
A gluten-sensitive person should avoid foods like bread and cereal products.
They may contain gluten, but they are not a direct source of gluten.
It’s best to avoid wheat products and all products that come from wheat-growing countries.
People in industrialized countries should avoid bread and other bread products from countries that are gluten- and allergy-prone, such as Italy, Spain, and Germany.
The U.S. Dietary Guidelines recommend eating only wheat products for breakfast and lunch and not breakfast cereals.