Most sources, according to Adda Bjarnadottir of Medical News Today, claim that Guten is safe for everyone except those with celiac disease. However, some health experts believe that gluten is harmful to the majority of the population, making gluten a controversial topic. According to a 2019 study, up to 5% of people in Western societies choose to follow a gluten-free diet, and up to 13% are sensitive to gluten-containing products. People with celiac disease, non-celiac gluten sensitivity, and some other conditions must avoid gluten in their diets to avoid harmful, adverse reactions. Now, let's dig a little deeper into gluten: is it safe or dangerous?
Gluten, according to Benjamin Niland and colleagues, is a family of storage proteins — formally known as prolamins — found naturally in grains such as wheat, barley, and rye. Gluten has a number of functional culinary benefits in foods. It contributes to the soft, chewy texture of many grain-based foods. Glutenin and gliadin are the two most important proteins found in gluten. Gliadin is responsible for the majority of gluten's negative health effects. Gluten is generally well tolerated by the majority of people. However, it can be problematic for people who have certain medical conditions. Celiac disease, gluten sensitivity, wheat allergy, and a few other diseases are examples of this. The most severe form of gluten intolerance is celiac disease, also spelled coeliac disease. It affects approximately 1% of the population. It is an autoimmune disorder in which the body perceives gluten as an invading force. The immune system attacks both the gluten and the gut lining. This causes damage to the gut wall, which can lead to nutrient deficiencies, anemia, severe digestive issues, and an increased risk of many diseases.
According to Ansley Hill of Healthline, gluten can be found in a variety of whole and processed foods. Whole wheat, wheat bran, barley, rye, triticale, spelt, kamut, couscous, farro, semolina, bulgur, farina, einkorn, durum, wheat germ, cracked wheat, matzo, mir (a cross between wheat and rye) are examples of grains. Gluten is also present in processed grain-based products such as crackers, bread, breadcrumbs, pasta, seitan, wheat-containing soba noodles, some veggie burgers and other meat substitutes, cookies, and pastries. Other gluten-containing foods and beverages include barley malt, malt vinegar, soy sauce, certain salad dressings, sauces or gravies thickened with flour, bouillon and some broths, spice blends, flavored chips, beer, certain types of wine and liquor, and some processed meats.
Gluten intolerance symptoms can vary greatly depending on the individual and gluten-related disorders can cause a wide range of symptoms, not all of which are obvious. Gluten-related disorders can cause digestive issues such as diarrhea, bloating, abdominal pain, constipation, digestive tissue inflammation, skin problems, and neurological issues. Weight loss, nutrient deficiencies, weakened immune function, osteoporosis, headaches, and anemia are all possible side effects. You should consult a doctor before eliminating gluten from your diet if you suspect you have a gluten-related disorder.
ZDS DMO II Marie-Claire Gaas, RND
References:
1. What Exactly Is Gluten? Here's Everything You Need to Know
Written by Ansley Hill, RD, LD and Brierley Horton, MS, RD — Medically reviewed by Jerlyn Jones, MS MPA RDN LD CLT, Nutrition — Updated on December 3, 2021
https://www.healthline.com/nutrition/what-is-gluten
2. What is gluten, which foods have lots, and how to tell if it is an intolerance vs. sensitivity
Medically reviewed by Imashi Fernando, MS, RDN — Written by Adda Bjarnadottir, MS, RDN (Ice) — Updated on January 5, 2022
https://www.medicalnewstoday.com/articles/318606
3. Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients
Benjamin Niland, MD and Brooks D. Cash, MD
