LP16982-8

Gluten

Active

Description

Gluten is the elastic rubbery protein present in Wheat, Rye, Barley and to a lesser degree in Oats. It binds the dough in bread and other baked goods. It contributes to consistency and sponginess.



Only Gluten from Wheat (and close family members), Barley, Rye and Oats may result in symptoms of coeliac disease (CD) in susceptible individuals.

Gluten is among the most important food components accounting for hypersensitivity reactions in children. Adverse reactions to Gluten protein include food allergy, food-dependant exercise-induced asthma or anaphylaxis and coeliac disease, a non-IgE-mediated enteropathy caused by gliadin.
The onset of adverse reactions in the first 2 conditions may be immediate, delayed, or both immediate and delayed. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Name

Gluten

Part Display Name

Gluten

Part Type

Component (Describes the core component or analyte measured)

Created On

2000-05-04

Construct for LOINC Short Name

Gluten

Related Codes

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