Health - is gluten always the problem in food ?

                                       Gluten containing foods                    Shutterstock             

In recent decades, considerable attention has been paid to diet and gluten intolerance which can cause various health conditions such as celiac disease, wheat allergy, inflammatory and related autoimmune reactions in the intestines and bowel. Symptoms include bloating, headaches and fatigue. There is also a risk of intestinal damage occuring being a much more serious risk for some people.

What is Gluten ? it's a protein found in wheat, barley, and rye. Foods that contain it include many common baked goods such as breads, pastas, and cereals. Other sources are processed foods like some soy sauces, gravies, and beer, as well as some meat substitutes and condiments. Examples of foods containing gluten are listed below:

• Breads, bagels and flatbreads
• Cakes, cookies, muffins and pastries
• Crackers and pretzels
• Pancakes and waffles
• Pizza crusts and breadcrumbs
• Pasta and noodles 
• Beer and malted beverages
• Many soups, sauces, gravies and dressings
• Soy sauce
• Wheat (including spelt. farro, durum, seminola and couscous)
• Barley
• Rye
• Malt

Recent research reveals gluten may not always be the problem 

Recent research published in The Lancet has found that gluten may not always be the problem despite the symptoms identified being suggestive that it is. A joint review led by Associate Professor Jessica R Biesiekierski involving researchers in Australia, the UK, Italy and the Netherlands found that many people who felt unwell after eating gluten reacted equally to a placebo, or were sensitive to something else, such as fermentable carbohydrates (referred to a FODMAPS) that are found in onions, wheat and other foods.

The paper notes " Although approximately 10% of adults worldwide self-report gluten or wheat sensitivity, meta-analyses suggest that, during controlled challenge studies, 16-30% of these individuals have symptoms specifically triggered by gluten.... current evidence suggests that fermentable carbohydrates and nocebo effects contribute considerable to synmptom generation in many cases".

This raises the question that for the remaining 70%, gluten may not be the cause at all but rather other factors such as FODMAPS.

The research paper can be located at this link: The Lancet - Non-coeliac gluten sensitivity