Although thousands of people suffer from them, gluten-related disorders have long been a mysterious and little-understood ailment. About 10 000 years ago, humans shifted from a diet mainly based on hunting, fishing and foraging to one centered on cereal cultivation. Overnight, the human body had to adapt to this dietary change. Could this radical adaptation be behind the intestinal discomfort caused by gluten ? Moreover, during industrialization in the 1950s, cereals were altered through crossbreeding to increase their gluten content in order to obtain a variety agronomically superior to the existing one. Today, the presence of gluten in foods is on the rise, but fortunately recent scientific advances offer hope for many people.

What is gluten ?

Gluten is made up of several types of proteins, including : gliadins and glutenins. They are found in wheat, oats (not treated to prevent gluten contamination), rye, triticale (a hybrid of wheat and rye) and barley. These proteins contribute to the proper development of the grains during germination and play an essential role in their texture and structure. Gluten itself is not present in the cereals; it forms during the making of dough when flour is mixed with water. Gliadin is a part of wheat protein that makes the intestine react by causing inflammation. But where is gluten found ? The answer is one word : everywhere! One of gluten’s properties is the elasticity it gives to doughs made from the aforementioned flours. It is therefore stealthily present in products of all kinds, including industrial foods and prepared products. Here is a non-exhaustive list of products that contain it : cookies and energy bars, ice cream, pancakes, chocolate, toothpaste, vanilla extract with alcohol, chewing gum, almond, rice and soy milk, muffins, noodles, pizza, certain beauty products, cough syrup, yogurts, etc.

According to Health Canada, gluten-related disorders refer to the range of health conditions that are associated with the consumption of gluten. Celiac disease and wheat allergy are also included. Between allergies, sensitivities and celiac disease, it can be difficult to tell them apart. (See our section Gluten-free)

Wheat allergy

In some people, an allergic reaction occurs immediately after consuming wheat or gluten. This wheat allergy is more commonly observed in infants and young children. In children, the allergy can manifest in different ways, including skin reactions, gastrointestinal symptoms, or exercise-induced anaphylaxis. In adults, the allergy can present in the same forms as in children and also as a pollen-related allergy.

Non-celiac gluten sensitivity

Non-celiac gluten sensitivity (NCGS) is characterized by intestinal and extra-intestinal problems that often resemble the symptoms seen in cases of celiac disease and irritable bowel syndrome. According to the Canadian Celiac Association, individuals may experience non-intestinal symptoms such as general malaise, fatigue, headaches, brain fog, numbness, joint pain, or skin rashes. Because the symptoms are very similar, it is difficult to distinguish someone with celiac disease from someone with NCGS based on symptoms alone. The best solution is to remove from the diet any sources that may contain gluten.

Celiac disease

Celiac disease is a chronic, autoimmune condition. For people who are genetically predisposed, consuming gluten triggers an excessive reaction from their immune system. In people with celiac disease, symptoms manifest in various ways. This disease can, in particular, cause in children growth delays, rickets, irritability, fatigue, concentration problems, mouth ulcers and irregularities in dental development. In adults, the reported symptoms are varied and include, in particular, gastrointestinal disorders, iron‑deficiency anemia, fertility problems, rheumatic conditions, musculoskeletal deficiencies and others. There are only two methods to diagnose celiac disease: a duodenal biopsy or a digestive endoscopy. According to the Celiac Québec website, it is estimated that about 360 000 Canadians are affected, including more than 82 000 Quebecers. And, according to some studies, 9 out of 10 people who have it would be unaware. Whether one is allergic to wheat, sensitive to gluten, or has celiac disease, one thing is certain: as soon as a food that contains gluten is consumed, war is declared, the digestive system reacts and the body is thrown into disarray.

Article written by Lulubelle & Co