2023-08-15 11:55:00
By Sophie Brünke | Aug 15, 2023 at 1:55 p.m
Pizza, pasta and Co. contain it – and for most people gluten is part of their daily diet. Researchers from New Zealand have now gained new insights into how gluten protein affects our health status. FITBOOK nutrition expert Sophie Brünke on the study and the question of whether you should avoid such foods.
It has been reported for years how unhealthy gluten is. It has become a trend to eat low in gluten – even if there is no diagnosis that would make it necessary. In fact, it has been estimated that around five percent of the world’s population suffers from gluten-related disorders.¹ These include celiac disease, non-celiac gluten intolerance, dermatitis herpetiformis, gluten ataxia, and wheat allergy. These are mainly expressed through intestinal problems and typical allergy symptoms such as skin rashes. The brain has not been the focus of gluten research so far – but the gluten protein may have a pro-inflammatory effect there, as a current mouse study shows.
course of the study
The study examined the influence of gluten on inflammatory processes in the body that are typically associated with diet-related obesity. Because although there is evidence that gluten can also have negative effects in gluten-tolerant people, the evidence for this hypothesis is so far scant.2
For the study, 64 male mice were divided into four groups and fed differently for 14.5 weeks:
Group 1 received a low-fat diet with ten percent fat (LFD) The fat content of the diet in Group 2 was 60 percent (HFD) Group 3 received Group 1’s diet fortified with four and a half percent gluten (LDF + gluten) Group 4 received the diet from group 2 plus four and a half percent gluten (HFD + gluten)
The proportion of gluten in groups 3 and 4 corresponds to the average proportion in the human diet.
Also interesting: Celiac disease – what you should know regarding gluten intolerance
Addition of gluten led to changes in the hypothalamus of the mice
Consistent with the scientists’ expectations, mice fed a high-fat diet gained body mass over the course of the study. The administration of gluten in the HFD group led to a moderate increase in body mass compared to the gluten-free HFD diet. In comparison, the body mass of the HFD + gluten group increased by 8.8 percent more. In the groups on a low-fat diet, gluten had no effect on body mass.
However, another finding was far more interesting: the addition of gluten to LFD or HFD led to a significant increase in the number of microglia and astrocytes in the hypothalamus of the brains of the corresponding mice.
The hypothalamus is an important brain region for regulatory processes. Among other things, it controls breathing and body temperature. The hypothalamus also plays a key role in regulating body weight and blood sugar.
Microglia and astrocytes are immune cells in the brain that are similar to the macrophages in the blood. It is already known that a high-fat diet increases the number of these immune cells and thus leads to an inflammatory metabolic state in the hypothalamus. In the mouse model, it has been shown that these cells also proliferate when gluten is fed to LFD or HFD. With HFD + gluten, the effect was correspondingly more pronounced than with HFD alone. This confirms the researchers’ hypothesis that gluten increases inflammatory markers in the hypothalamus. Accordingly, inflammatory reactions in the brain might play an important role in the development of metabolic diseases.
Also interesting: 5 eating habits that can damage the brain
classification of the study
First of all, it should be noted that for the HFD in this study, mainly lard was fed, which mainly contains long-chain and saturated fats and, as is typical for a high-fat diet, promotes inflammatory processes. So adding gluten to an HFD that contains mostly polyunsaturated fatty acids, which can have anti-inflammatory effects, might well lead to a different result.
Since the increase in the number of immune cells with gluten administration was independent of the diet, gluten might have a direct immunomodulatory effect, which may also involve changes in the intestinal flora or barrier.
In the future, it should be investigated whether the results of the mouse model can be transferred to humans and whether gluten-induced inflammation of the hypothalamus can also develop in gluten-tolerant individuals. Because damage to the human hypothalamus might have consequences such as weight gain and impaired blood sugar regulation, which increase the risk of metabolic syndrome.
Is it unhealthy to eat gluten? Nutritionist answers
The gluten protein is contained in wheat, barley, rye, spelt, emmer, unripe spelt, triticale, ancient grain, kamut and sometimes also in oats. It is located in the endosperm of the cereal grains and is responsible for supplying the germ with amino acids.3
Since gluten is also interesting from a food technology point of view – for example due to its emulsifying and water-binding properties – the gluten protein is also found in many ready meals in addition to baked goods and pasta.
So avoiding gluten is a challenge. FITBOOK nutrition expert Sophie Brünke explains whether this is important for your health.
Also interesting: 13 alternatives to wheat flour
When to Eat Gluten Free
Have you been to the doctor and been diagnosed with celiac disease, gluten intolerance or wheat allergy? Then you should definitely eliminate gluten from your diet. In this case, gluten seriously damages your intestinal mucosa, which can lead to severe inflammation and deficiency symptoms. If you suspect you have any of these conditions, discuss it with your doctor. You can read regarding the symptoms that can occur here.
More articles regarding diets
Gluten-free foods Potatoes Millet Rice Quinoa Flour made from rapeseed, legumes or nuts Meat and fish without breading Tofu (instead of seitan)
Also interesting: What are pseudocereals and what are the health benefits of the different varieties?
When not to eat gluten-free
If you do not experience any intestinal problems or allergic reactions following eating products containing gluten, it is not necessary to follow a gluten-free diet. Because even a gluten-free diet has health disadvantages, as can be read here.
On the one hand, a gluten-free diet is associated with a reduced consumption of whole grain products. As a result, less fiber is consumed, which regulates blood sugar and cholesterol levels and promotes heart and intestinal health. The grains also contain many valuable vitamins, minerals and trace elements.
Since the food-technological advantages of gluten are lost in the manufacture of gluten-free products, the industry usually manages by adding more fat and sugar in order to make the consistency and taste of the product attractive to consumers. This means that gluten-free products usually provide more calories, which can be a hindrance when losing weight. In addition, the missing technological effects are compensated for by additives that do not provide any added health value.
Sources
1. Bascuñán, K., Roncoroni, L., Branchi, F. et al. (2018). The 5 Ws of a gluten challenge for gluten-related disorders. Nutrition Reviews.
2. Rizwan, M., Kerbus, R., Kamstra, K. et al. (2023). Dietary wheat gluten induces astro- and microgliosis in the hypothalamus of male mice. Journal of Neuroendocrinology.
3. German Society for Nutrition, Thuringia Section. gluten free diet. (accessed on 08/14/2023)
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