Are You Able to Digest Your Rotis? #WorldFoodDay
We Indians love our bread — rotis, parathas, luchis, khakras, theplas, and the mind-boggling varieties of flatbreads we make across the land. But what if someone were unable to “digest” this roti? What if the very roti one consumes at least three times a day made the person sick?
What Is Gluten?
Gluten is a group of naturally occurring proteins in grains such as wheat, barley, rye, and triticale. The stickiness and elasticity of kneaded dough are because of gluten. Many people complain of stomach ache or bloating after consuming foods containing gluten — this is known as gluten intolerance, a global health concern affecting 5% of the world population.
Types of Gluten Intolerance
Coeliac disease (CD) — an autoimmune condition in which ingestion of gluten leads to an immune response that damages intestinal walls, hindering nutrient absorption and leading to complications such as anaemia and osteoporosis
Wheat allergy (WA) — common in children; symptoms include nausea, vomiting, diarrhoea, breathing difficulty, and hives, appearing within minutes to hours of eating wheat
Non-coeliac gluten sensitivity (NCGS) — similar symptoms to CD or WA, but tests negative for CD; a “diagnosis of exclusion”
The Genetic Angle
Coeliac disease is an autoimmune condition that occurs in people who are genetically predisposed. The major trigger is a genetic predisposition — mutations in certain genes (particularly HLA-DQ2 and HLA-DQ8) can cause the development of CD after ingestion of gluten. Understanding your genetic predisposition to gluten intolerance and coeliac disease allows you to take targeted preventive and dietary action.
Know Your Genetic Food Sensitivity Profile
Genomepatri by MapmyGenome covers gluten sensitivity, lactose intolerance, food aversions, and 100+ other health and nutrition traits — with certified genetic counselling to help you build a personalised diet plan that works with your biology.
