Gluten in our diet – should we consume or not?
Gluten has become a popular topic in the recent years. Among discussions on the latest diet trends, there are many myths and facts about gluten that are being circulated. Most people are curious to know if including gluten in their diet is right for them. In certain individuals, such as those affected with celiac disease or gluten intolerance, gluten is a big no. However, most researchers say that only about 1% of people actually have celiac disease, and another small percentage has non-celiac gluten intolerance. Wheat allergy is most commonly seen only in children, and it usually wears off with time. A lot of people choose to leave gluten from their meals in order to reduce weight, manage diabetes, or generally to get healthier.
What is Gluten?
Gluten is the general name for one of the proteins found in wheat, rye, and barley. Out of these grains, wheat is the most commonly consumed. It is found in various popular foods such as bread, pasta, pizza and cereal. It is the substance in flour that forms the structure of dough, the “glue” that holds the product together and is also the leavening ingredient. The two main proteins in gluten are glutenin and gliadin. Gliadin is mostly associated with negative health effects. Gluten proteins are highly resistant to protease enzymes that break down proteins in the digestive tract. The incomplete digestion of proteins allows for peptide, large units of amino acids, which are the building blocks of proteins to cross over through the wall of the small intestine into the rest of the body. This can trigger immune responses that have been indicated in a number of gluten-related conditions, such as celiac disease.
Where is Gluten found?
Gluten is present in different types of breads, phulkas, pasta, biscuits, rye, barley, soup base, beer, candy, coating base etc.
Who Should Avoid Gluten?
Avoiding gluten makes sense for people with celiac disease, wheat allergy and gluten intolerant population.
Celiac Disease
Celiac Disease is an autoimmune disease which occurs in genetically predisposed people in which the body mistakes gluten as a foreign threat. To remove this “threat,” the body overreacts and attacks the gluten proteins. Unfortunately, this attack also damages surrounding areas, such as the gut wall. This can lead to nutrient deficiencies, severe digestive issues and anemia, as well as increase the risk of many harmful diseases.When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small finger like projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
Wheat Allergy
Wheat allergy is common among children. However, it can also occur in adults. A person with a wheat allergy has developed a specific antibody to one or several wheat proteins.
Celiac Disease vs. Gluten Intolerance
There’s something called gluten intolerance, or gluten sensitivity, and for people that have intolerance or sensitivity, they have symptoms when they eat gluten. However they are not actually allergic to it, or they do not have the actual full blown attack of celiac disease. Their body doesn’t attack it in the same way that someone who has celiac would, but they still have a reaction to it. The really tricky thing about gluten intolerance is that the reaction or symptoms doesn’t manifest immediately after eating a glutinous food.
People suffering from celiac disease (or gluten-sensitive enteropathy) must indeed avoid gluten at all costs. However consuming gluten should not have any adverse effects in the remaining majority of people. Some research has found that there is portion of the population without celiac disease who could also have an adverse reaction to gluten. However, this non-celiac sensitivity to gluten remains controversial and the cause of the symptoms could be something other than gluten. For example fructans and carbohydrates which are also found in wheat products could also cause this sensitivity or at least contribute to its development.
Companies in the food industry would like to make consumers believe that gluten is harmful to everyone in order to perpetuate this myth for their own interests. Do not fall into the trap of these companies that wish to sell their gluten-free products, but rather pay attention to your symptoms to know if gluten is safe for you to eat!
Soumita Biswas
Chief Nutritionist
Aster RV Hospital
