Gluten Sensitivity Prevalence and Validity
Gluten sensitivity is clearly recognized in the context of celiac disease and wheat allergy. Recently however, a prevalence of complaints of symptoms (inflammation, joint pain, bloating, fogginess, etc..) in response to ingesting "gluten," raises new questions in the research and validity of Non-Celiac Gluten Sensitivity (NCGS.) For years, I have personally dealt with pain, inflammation and bloating. It was not until a whole battery of tests, ranging from visits to various specialists and repeated blood test, that I finally went the alternative route and visited Northampton Wellness Associates in Northampton, where more extensive testing is available.
My NP couldn’t explain the anemia on my blood charts. She had ruled out an iron, B-12 deficiency and various other causes of Anemia. I began to suspect that the Headaches, Depression, bloating, Arthritic pain and swelling of the joints may be caused by inflammation (an autoimmune response.) The Drs. at Northampton Wellness suggested testing for gluten sensitivity. (A test not administered by my primary care team.) And indeed a gluten sensitivity showed up. In order to rule out Celiac disease I would have to undergo a biopsy of my intestines. Needless to say, I said “no thanks” to that.
Now came the real challenge: Going gluten free and observing the results. What transpired was nothing short of astonishing! The headaches disappeared almost completely and the joint pain and inflammation is reduced by over 80%. Wow, I thought, all my life I have dealt with some of these issues and they only seemed to be getting worse. And here they are nearly all gone with one simple change. Relief is a gross understatement in describing how I now feel. Relieved and grateful.
This leads me to question how valid this diet is for the general population. Is Gluten free good for everybody? Or is it dangerous? Like some sources suggest. The most recent such article I received came from my son’s father, my co-parent.
The Scientific American article posits that ‘In a recent poll, 30 percent of adults said they wanted to "cut down or be free of gluten," according to The NDP Group, the market-research company that conducted the poll. That's the highest percentage of people to report having this goal since the poll began asking the question in 2009, NDP says.’ So clearly, this is a climbing trend. But is it just a trend? or is this an evolutionary awareness that we are now coming to, as an increasingly cleaner, gustatory species.
ShMany Americans are considering cutting back on the amount of gluten in their diets or avoiding it altogether. However, nutritionists say that if this is not done carefully, the diet can be unhealthyIn a recent poll, 30 percent of adults said they wanted to "cut down or be free of gluten," according to The NDP Group, the market-research company that conducted the poll. That's the highest percentage of people to report having this goal since the poll began asking the question in 2009, NDP says. Approximately 1 percent of the population has Celiac Disease. Celiac Disease is induced by the ingestion of gluten. Gluten is in fact, an indigestible protein. This can lead to it slipping through the intestinal wall and causing “leaky gut syndrome.” Furthermore, it can trigger the autoimmune system into attacking it as an infectious entity. Once it has been established as such, it will repeat the process of attack, each time gluten enters the system. Thereby damaging the system in the process. The only way to avoid this, is to avoid gluten. Completely.
In the Scientific American article, Dietician Katherine Tallmadge, expresses concern that people going gluten free without consulting their physician may be risking their health. She claims that ‘Whole grains, which contain gluten, are a good...
References: Anonymous. Therapeutic Guidelines: Gastrointestinal Version 5, 2011, Therapeutic Guidelines Limited: Melbourne, Australia.
Anderson RP et al. In vivo antigen challenge in celiac disease identifies a single transglutaminase-modified peptide as the dominant A-gliadin T-cell epitope. Nat Med. 2000;6(3):337–42.
Haines ML, Anderson RP, Gibson PR. Systematic review: the evi- dence base for long-term management of coeliac disease. Aliment Pharmacol Ther. 2008;28(9):1042–66.
• Kupfer SS, Jabri B. Pathophysiology of celiac disease. Gastrointest Endosc Clin N Am. 2012;22:639–60. Up-to-date review on develop- ments in the pathogenesis of celaic disease in terms of genetics, immunology and environment.
Kagnoff MF. Two genetic loci control the murine immune response to A-gliadin, a wheat protein that activates coeliac sprue. Nature. 1982;296(5853):158–60.
Lundin KE, Scott H, Hansen T, Paulsen G, Halstensen TS, Fausa O, et al. Gliadin-specific, HLA-DQ(alpha 1*0501, beta 1*0201) restrict- ed T cells isolated from the small intestinal mucosa of celiac disease patients. J Exp Med. 1993;178(1):187–96.
Lundin KE, Gjertsen HA, Scott H, Sollid LM, Thorsby E. T cells from the small intestinal mucosa of a DR4, DQ7/DR4, DQ8 celiac disease patient preferentially recognize gliadin when presented by DQ8. Hum Immunol. 1994;41(4):285–91.
Sollid LM. Coeliac disease: dissecting a complex inflammatory disorder. Nat Rev Immunol. 2002;2(9):647–55.
Catassi C, Kryszak D, Bhatti B, Sturgeon C, Helzlsouer K, Clipp SL, et al. Natural history of celiac disease autoimmunity in a USA cohort followed since 1974. Ann Med. 2010;42(7):530–8.
Holtmeier W, Caspary WF. Celiac disease. Orphanet J Rare Dis. 2006;1:3.
•• Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, et al. The Oslo definitions for coeliac disease and related terms. Gut. 2013;62(1):43–52. Important international effort to define various
Please join StudyMode to read the full document