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Gluten has almost become the arch-villain among plant proteins. However, whether a gluten-free diet is the optimal choice for the health of all women remains an open issue. Italian researchers have meticulously examined the available evidence in this field. Their findings have been published in the journal Nutrients.
What is gluten, and why do some avoid it?
Gluten, or gluten protein, is a collective term for proteins found in wheat, barley, and rye. Thanks to gluten, products made from these grains maintain their shape, and items like bread and pastries achieve a fluffy texture.
Typically, gluten poses no harm to individuals. However, approximately 1-1.5% of people worldwide have celiac disease — a serious autoimmune disorder where the consumption of gluten leads to damage to the small intestine. Due to these damages, the body is unable to properly absorb nutrients. According to scientists, women are at a double risk.
Apart from celiac disease, some people may have a wheat allergy, an immune system reaction unrelated to gluten, associated with lipid transfer protein, omega-5 gliadin, and a family of trypsin amylase inhibitors. All of these can trigger an indirect immunoglobulin-E (IgE) allergic response.
The third category of wheat-related disorders is non-celiac gluten/wheat sensitivity. The exact component linked to this condition is currently unknown.
Meanwhile, misinformation surrounding gluten has become so widespread that even healthy women are avoiding gluten-containing products, either to lose weight or simply for the sake of “health.”
Gluten-Free Diet
This dietary approach involves abstaining from all products containing gluten, namely wheat, barley, and rye. Instead, it recommends the consumption of gluten-free alternatives such as rice, buckwheat, legumes, corn, quinoa, and more. Additionally, there is a thriving industry producing gluten-removed grains through specialized processing. In Europe alone, gluten-free product sales reached $3.3 billion in 2023.
Left untreated, celiac disease can impact reproductive health and pregnancy. Adopting a gluten-free diet may aid in improving these aspects. Furthermore, avoiding gluten in the presence of celiac disease can potentially enhance bone density, which is typically lower due to the disorder’s impact on nutrient absorption.
Risks of Gluten-Removed Products
Researchers note that gluten-free products often may be less nutritious. They contain higher levels of saturated fats, sugar, and salt, while having lower amounts of protein, fiber, and vitamins. Consequently, a gluten-free diet for a healthy individual may increase the risk of metabolic disorders. Among them there are ischemic heart disease and elevated levels of blood sugar or cholesterol, as well as micronutrient deficiencies. The risk is heightened when processed foods dominates: nutritionists recommend that it should constitute less than 10% of daily intake.
A gluten-free diet may also reduce the diversity of bacteria in the gut and alter the composition of the microbiota, especially in healthy women. This could lead to the replacement of beneficial probiotic species, including bifidobacteria, with conditionally pathogenic microorganisms like enterobacteria.
Gluten-Free Diet and Increased Wheat Sensitivity
Women with an increased sensitivity to wheat/gluten, where the female-to-male ratio with this disorder is 2:1, often experience positive outcomes from a gluten-free diet. Approximately a quarter of these patients have accompanying conditions and autoimmune disorders, including fibromyalgia (chronic pain, fatigue, mood and sleep disturbances, and cognitive impairments), autoimmune thyroiditis (inflammation of the thyroid gland), and endometriosis.
Scientists posit that prolonged exposure to gluten induces persistent local inflammation and triggers stronger autoimmune reactions, leading to increased intestinal permeability.
Researchers’ Conclusions
Scientists are confident that the only condition necessitating a gluten-free diet and strict adherence is celiac disease. Patients without celiac disease but with gluten allergies or increased sensitivity may also benefit from a gluten-free diet. However, such a diet is advisable only in the presence of symptoms or related disorders.
Researchers emphasize that completely avoiding gluten does not constitute a healthier diet or therapy for any condition. Similar to any diet restricting specific food groups, it is crucial to maintain a balanced diet without calorie or macro/micronutrient deficits.
At the same time, further high-quality research is necessary before recommending a gluten-free diet for treating other conditions.
