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How many people also get sick from the following prolamins?

Bebygirl01
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Bebygirl01 Apprentice
Bebygirl01
Posted

Prolamins are a type of protein found in cereal grains. Different cereal grains contain different types of prolamins, which are named based on the grain they originate from. 

Here's a breakdown by grain: 

Wheat: The prolamin is called gliadin.

Barley: The prolamin is called hordein.

Rye: The prolamin is called secalin.

Corn: The prolamin is called zein.

Oats: The prolamin is called avenin.

Rice: The prolamin is called oryzenin.

Sorghum: The prolamin is called kafirin.

Prolamins are a major component of cereal storage proteins and are known for their high proline and glutamine content and can get celiacs and non-celiac gluten sensitive individuals sick.

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trents Grand Master
trents
Posted

I think your question needs clarification. Are you asking who gets sick from consuming some of these prolamins are all of them? Everyone in the celiac/gluten sensitive community will get sick from consuming gliadin, hordein and secalin. Some will also get sick from consuming avenin. Apparently, some don't do well with any of them.

Scott Adams Grand Master
Scott Adams
Posted

Exactly, everyone with celiac disease technically has an "intolerance" to these:

  • Wheat: The prolamin is called gliadin.
  • Barley: The prolamin is called hordein.
  • Rye: The prolamin is called secalin.

Around 9% of celiacs also should avoid oats (but around the time of diagnosis this may be much higher--some will have temporary intolerance):

  • Oats: The prolamin is called avenin.

I had to avoid this for 1-2 years after my diagnosis until my gut healed:

  • Corn: The prolamin is called zein.

Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months.

Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal.

This article may be helpful:

 

 

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