Gluten, a set of proteins found in grains such as wheat, rye and barley, is at the heart of many health debates. While the majority of people tolerate it well, some suffer from intolerances or illnesses linked to its consumption.
One of the most serious conditions associated with gluten is celiac disease, an autoimmune disease that affects approximately 1% of the world's population. According to a study published in The Lancet (2012), people with celiac disease experience inflammation of the small intestine in response to gluten ingestion, leading to symptoms such as abdominal pain, diarrhea and malnutrition. The only solution is a strictly gluten-free diet.
Gluten can also trigger non-celiac sensitivity, affecting 6% of the global population, according to a study by BMC Medicine (2014). Although this condition does not cause intestinal damage like celiac disease, it still causes gastrointestinal pain, headaches, and fatigue.
Additionally, recent research has explored the potential link between gluten and inflammatory diseases. A study published in Gastroenterology (2019) showed that some people with chronic inflammatory diseases, such as rheumatoid arthritis, may have their symptoms exacerbated by gluten consumption. However, further research is needed to confirm these results and understand the underlying mechanisms.
For the majority of the population, however, eliminating gluten without medical reasons may not provide any benefit. A study published in The American Journal of Clinical Nutrition (2017) highlights that a gluten-free diet, often low in fiber and nutrients, can increase the risk of cardiovascular disease.
In conclusion, gluten only poses a health problem for certain sensitive people or people with specific illnesses. For the rest of the population, a balanced diet that includes gluten does not present any risks, and following a gluten-free diet without necessity could even harm your health.
References:
- Fasano, A. et al., “Celiac disease.” The Lancet , 2012.
- Sapone, A. et al., “Non-celiac gluten sensitivity.” BMC Medicine , 2014.
- Lebwohl, B. et al., “Dietary gluten and risk of coronary heart disease.” The American Journal of Clinical Nutrition , 2017.
- Gastroenterology , 2019, “Gluten and inflammatory diseases: A review of potential links.”
