Gliadin herpetiformis, primary sclerosing cholangitis, and more. The only available treatment for celiac disease is a strict gluten-free diet in which the diseased person does not ingest any gluten. There have been searches for an affordable and much better treatment, but the only treatment remains to abstain from ingesting any gluten. Gliadin Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus "Triticum". Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components
Non-celiac gluten sensitivity in gluten and gluten-containing cereals (wheat, rye, barley, and their derivatives) may have a role in the development of symptoms. FODMAPs are present in gluten-containing grains and have recently been identified as a possible cause of gastrointestinal symptoms in NCGS patients, but do not justify extra-digestive symptoms. For these reasons, NCGS is a controversial clinical condition and some authors still question it. It has been suggested that "non-celiac wheat sensitivity" is a more appropriate term, without forgetting that other gluten-containing cereals are implicated in the development of symptoms. NCGS is the most common syndrome of gluten-related disorders with prevalence rates