PRO
6 min read
Is it genuinely about gluten – or could it pose a threat to the body?
Tim Klein
✓
Diets Premium Expert • 25.03.2026
✓
Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Tim Klein | min read 6 min | Scientifically reviewed by a clinical dietitian 25.03.2026 |
Smart Voice
•Listen to the article content live
0:00
/
0:00
Key Takeaways
In recent periods, supermarket shelves with gluten-free products are experiencing a true siege, and the Internet is full of information regarding the potentially harmful effects of gluten and the products it is present in. Does gluten genuinely harm everyone and cause an epidemic of civilization diseases, or is the gluten-free diet merely another passing trend? The answers to these questions can be found in this article.
Meal Plan
Want to apply these guidelines in your daily diet?
Our smart diet generator creates a tailored meal plan in 3 minutes based on the recommendations in this article.
PRO Content
PRO
This article is professional premium content (PRO) provided in its entirety.
What exactly is gluten?
Gluten is an amalgamation of varied proteins (like gliadins) found in the kernels of cereals. It is present in wheat, rye, and barley. In food processing, it holds immense value due to its qualities that endow baked goods with the desired texture, making bread and rolls elastic and dense.
Is there indeed a justification for gluten being harmful to the body?
From a biochemical perspective, gluten is a highly fascinating molecule, due to its high representation of sequences of the same amino acids - glutamine and proline. Consequently, it is resistant to digestion by stomach acid and food enzymes. The incomplete digestion of gluten by the body results in it being a protein that can excessively stimulate the immune system. There are also suggestions that the rise in gluten intolerance in humans is linked to the progressive increase in its content in grains. However, research conducted by D. D. Kasarda in 2013 did not confirm this hypothesis. Similarly, it is not true that wheat is genetically modified.
Is Gluten Unhealthy for Everyone?
At present, there are no scientific grounds to support that gluten is unhealthy for everyone and should be removed from the diet. Unfortunately, many individuals make this decision and consider excluding gluten from their diet as part of a healthy lifestyle. However, it should be remembered that arbitrarily eliminating gluten can be detrimental to health and lead to deficiencies in vitamins and minerals.
Disorders related to gluten
At present, there are three disorders that are linked to gluten: celiac disease, wheat allergy, and non-celiac gluten sensitivity (NCGS). It is believed that as many as 10% of the population may suffer from these ailments.
Gluten intolerance
Celiac disease, also known as celiac sprue, is an autoimmune disorder caused by gluten in individuals with certain genetic predispositions. This means that some people with specific genetic modifications may develop celiac disease under the influence of various environmental factors. These predispositions have been described in genes coding for the major tissue compliance protein of the HLA-class system, responsible for presenting various molecules, including gluten, to immune system cells. Individuals with unfavorable variants of HLA-DQ2 and HLA-DQ8 have a higher risk of developing celiac disease, as their immune system recognizes gluten as a foreign substance. As a consequence, there is a release of pro-inflammatory cytokines, production of antibodies, development of chronic inflammation, and damage to the intestinal mucosa.
Gluten sensitivity
A hypersensitivity to cereal proteins, including gluten, affects 2 to 9% of children and 0.5 to 3% of adults. Gluten sensitivity occurs through the involvement of the immune system and class E (IgE) antibodies. It is easily identifiable based on the symptoms themselves, as adverse reactions of the digestive system, respiratory system, or skin appear within seconds or minutes of consuming wheat. In rare instances, life-threatening anaphylactic shock may occur.
Non-celiac gluten sensitivity (NCGS)
NCGS is a relatively recent disorder that differs from other gluten-related disorders in the clinical picture. NCGS symptoms resemble those of celiac disease, but they occur faster, appearing after a few hours or days of gluten intake. Unlike celiac disease, there is no damage to the intestinal mucosa in NCGS, although the symptoms are similar. Due to the lack of diagnostic markers, it is challenging to definitively diagnose the disorder in a patient. The diagnosis of NCGS primarily relies on excluding celiac disease and wheat allergy and then introducing the patient to a minimum six-week gluten-free diet and monitoring the symptoms. If the patient does not respond to the gluten-free diet, NCGS is ruled out.
Is Gluten dangerous for the nervous system?
Scientific research links gluten to conditions such as autism, schizophrenia, and bipolar disorder. This mechanism may be analogous to that of celiac disease. It is known that gluten and permeability disorders, as well as the onset of gastrointestinal syndrome (GYS), may play a significant role in the pathogenesis of celiac disease. This could lead to the traversal of gluten through the gut wall and the activation of the immune system. It has been demonstrated that individuals with autism and ASD have elevated levels of IgG class antibodies against gliadin. Similar observations have been made in adults with schizophrenia and bipolar disorder. Therefore, it has been suggested that gliadin, a component of gluten, has a biochemical structure similar to endorphins, hormones that affect the nervous system. It could thus bind to opioid receptors in the brain and unfavorably stimulate it. For this reason, such proteins as gluten are often referred to as exorphins. This hypothesis is very intriguing and could explain to some extent the neurological symptoms that individuals with celiac disease and NCGS frequently experience, but it requires further research.
What Products Contain Gluten?
As previously stated, gluten is present in wheat, barley and all types of these grains. Consequently, even orkish, which is viewed as healthier, is a source of gluten. Among the naturally gluten-free grains, we include: Greek, rice, corn, tapioca, rice komos, amarantus and proso (eggplant). The controversial grain, in terms of gluten content, is oats. Therefore, it is best to opt for certified oats. Plus, products that seem gluten-free at first glance may contain gluten. Examples include sausages, meat and fish canned goods, yogurts, melted cheeses or cream. Gluten is omnipresent in food processing, so if we need to follow a gluten-free diet, we should be very careful with the labels. To ensure that a product does not contain gluten, we should look for products with a crossed-out ear sign. Many gluten-free products on the food market are highly processed and contain food additives, leavening agents, etc. Therefore, if we are following a gluten-free diet, we should look for naturally gluten-free products, such as buckwheat or millet. They are rich in vitamins, minerals and dietary fiber. This is very important, because an incorrectly conducted gluten-free diet can lead to serious nutritional deficiencies. Therefore, if no gluten-dependent disease has been diagnosed in you, you should not start a gluten-free diet without consulting a specialist!
mgr Tim Klein
✓Diets Premium Expert
Diets Premium team expert. Specializes in nutrition plans, strength sports, and training plans.
View Profile →
