Is gluten bad for You?
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Eating gluten, the naturally occurring proteins in wheat, barley and rye can be
life-threatening to people with celiac disease.
Credit: Viktorfischer | Dreamstime
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Gluten refers to the proteins found in wheat endosperm (a type of
tissue produced in seeds that's ground to make flour). Gluten both
nourishes plant embryos during germination and later affects the
elasticity of dough, which in turn affects the chewiness of baked wheat
products.
Gluten is actually composed of two different proteins: gliadin (a prolamin protein) and glutenin (a glutelin protein).
Though "true gluten" is sometimes defined as being specific to wheat,
gluten is often said to be part of other cereal grains — including rye,
barley and various crossbreeds — because these grains also contain
protein composites made from prolamins and glutelins.
Why is gluten bad?
Gluten isn't necessarily bad, but some people are gluten-intolerant,
meaning their bodies produce an abnormal immune response when it breaks
down gluten from wheat and related grains during digestion.
The most well-known form of gluten intolerance is
celiac disease,
which affects one in every 141 people in the United States, according
to the National Institutes of Health. When someone with celiac disease
consumes gluten, it triggers an
immune response that damages their intestines, preventing them from absorbing vital nutrients.
Wheat allergy is a rare type of gluten intolerance — it's a classic
food allergy marked by skin, respiratory or gastrointestinal reactions
to wheat allergens.
Recently, scientists have become aware of another potential form of
intolerance called nonceliac gluten sensitivity. After consuming gluten,
patients with gluten sensitivity may experience many celiac disease
symptoms, such as diarrhea, fatigue and joint pain, but don't appear to
have damaged intestines.
In cases of gluten intolerance, doctors typically recommend a
gluten-free diet. Patients must avoid eating any foods and ingredients
that contains gluten, including bread, beer, french fries, pasta, salad
dressing, soy sauce and even some soups (unless otherwise marked as
"gluten-free").
In recent years, many people without gluten intolerance have taken up
gluten-free diets. Experts worry, however, that going on these diets
without explicitly needing to could be detrimental to a person's health,
as
gluten-free foods are often nutrient-deficient.
By Joseph Castro, LiveScience Contributor | September 17, 2013 05:27pm ET