Gluten ataxia
Gluten Ataxia
Gluten ataxia (pronunciation: /ˈɡluːtən ætˈæksiə/) is a rare neurological condition characterized by the loss of balance and coordination due to the ingestion of gluten.
Etymology
The term "gluten ataxia" is derived from the Greek word "glouten" meaning "glue" and "ataxia" meaning "lack of order". The term was first used in medical literature in the late 20th century.
Definition
Gluten ataxia is a form of neurological disorder that results from the ingestion of gluten in genetically susceptible individuals. It is a type of autoimmune disease where the body's immune system attacks its own tissues, in this case, the cerebellum, the part of the brain responsible for coordination and balance.
Symptoms
Symptoms of gluten ataxia include difficulties with balance and coordination, problems with speech, and trouble with eye movements. These symptoms can progressively worsen over time if the condition is not treated.
Causes
Gluten ataxia is caused by an adverse reaction to the ingestion of gluten, a protein found in wheat, barley, and rye. This reaction leads to an autoimmune response where the body's immune system attacks the cerebellum.
Diagnosis
Diagnosis of gluten ataxia involves a combination of clinical evaluation, blood tests for antibodies associated with gluten sensitivity, and imaging studies such as MRI of the brain.
Treatment
The primary treatment for gluten ataxia is a strict gluten-free diet. This can help to control symptoms and prevent further damage to the cerebellum.
Related Terms
External links
- Medical encyclopedia article on Gluten ataxia
- Wikipedia's article - Gluten ataxia
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