Patient/caregiver was educated on gluten sensitivity as follows:
- Gluten is a mixture of proteins found in cereal grains, such as, wheat, rye, & barley.
- Various food products made of these cereal grains, such as, bread and bakery products, breakfast cereals, pasta, soups, sauces, beer, and whiskey can also carry significant amounts of gluten.
- Cross contact with gluten may also occur when other cereals such as, oats, are grown or processed in facilities along with gluten containing grains.
- Some individuals present with inability or difficulty to digest the gluten protein and consequently, develop intolerance to gluten.
- Individuals with history of intolerance or allergy to gluten, upon consumption of gluten, can present with an allergic response that can cause damage to the inner lining of small intestine.
- In severe cases of intolerance to gluten, patients can present with celiac disease with gluten consumption.
- Small intestine is the major site of nutrient absorption and integrity of inner lining of small intestine is essential for needed nutrient absorption from the diet.
- Damage to the inner lining of small intestine in individuals with gluten sensitivity, upon consumption of gluten, can result in severe abdominal pain, fullness, and bloating.
