Gluten: Why Has It Become a Source of Allergy and Intolerance?
Gluten, a protein found in wheat, rye, barley, and other cereals, has long been a fundamental component of the human diet. It gives pasta, bread, and pastries their elasticity and soft texture. Yet, over the past few decades, gluten has become a growing concern, being identified as a trigger for various forms of food intolerance and sensitivities. This raises a central question: why is gluten increasingly associated with immune and digestive reactions today?
To understand this phenomenon, it is essential to distinguish the different conditions related to gluten. Celiac disease is an autoimmune disorder in which gluten ingestion triggers an immune response that damages the lining of the small intestine. It affects about 1% of the global population and can manifest through digestive symptoms (diarrhea, abdominal pain, bloating) as well as extra-intestinal symptoms such as anemia, chronic fatigue, or neurological disorders. Non-celiac gluten sensitivity is a distinct condition characterized by digestive and systemic symptoms triggered by gluten, but without the autoimmune markers and intestinal damage seen in celiac disease. Additionally, certain wheat allergies involve an immediate IgE-mediated immune response and can cause severe reactions such as hives or anaphylaxis.
Several factors explain the apparent increase in gluten intolerance. Firstly, agricultural practices and industrial processes have altered the composition of cereals. Modern wheat varieties have been selected for high yield and high gluten content, potentially increasing their immunogenic potential. Furthermore, ultra-processed flours and gluten-containing products are now consumed in much larger quantities than in the past, increasing overall exposure to this protein.
The gut microbiota also plays a crucial role. The diversity and balance of intestinal bacteria influence gluten tolerance. Microbiota disturbances, linked to Western diets, antibiotics, or stress, can enhance gluten sensitivity and trigger inflammatory responses. Thus, gluten does not act in isolation but interacts with the intestinal environment and the immune system.
Finally, improved awareness among healthcare professionals and increased access to diagnostics have contributed to the identification of more cases. Serological tests and endoscopy enable the detection of celiac disease and wheat allergies, while recognition of non-celiac gluten sensitivity has provided a framework for patients with previously unexplained symptoms.
Despite these advances, it is important to emphasize that gluten remains safe for the vast majority of the population. Eliminating it without a medical reason can lead to deficiencies in fiber, B vitamins, and minerals, complicating nutritional balance. A personalized approach, based on precise diagnosis and dietary monitoring, remains essential for managing reactions to gluten while maintaining a healthy and varied diet.
In conclusion, gluten has become a growing concern due to a combination of genetic and industrial modifications in cereals, disruptions of the gut microbiota, and improved diagnostic capabilities. While some individuals develop allergies or intolerances, most people can continue consuming gluten without risk. The key lies in education, proper diagnosis, and consideration of the complex interactions between diet, the immune system, and the microbiota.
