Gluten sensitivity could be linked to an inflammatory reaction, according to a recent study.
Gluten-free diets are definitely all the rage these days. More and more people who consider themselves “sensitive” are taking it, and many report that it reduces, or even eliminates, their digestive symptoms. Problem: no objective sign had yet been detected in the body to prove their sensitivity. Only celiac disease (gluten intolerance), for which markers are identified, is recognized, at the expense of people who are simply “sensitive”. A study published in the review Gut finally provides an explanation for the symptoms of these patients.
Two different disorders
Researchers at Columbia University compared the immune responses and physical disorders of 40 people with celiac disease, 80 people “sensitive” to gluten, and 40 people without any digestive disorder. Result: the immune response after ingestion of gluten is not the same, which explains the different symptoms.
Celiac patients only experience gastrointestinal symptoms such as diarrhea, abdominal pain or bloating. The immune response, visible thanks to the presence of cytotoxic T cells in the body, is limited to the small intestine. It neutralizes microbes that could pass the damaged intestinal barrier, preventing the inflammatory response from becoming global.
An extended immune response
The picture is totally different for people “sensitive” to gluten. In addition to gastrointestinal disorders, these people often suffer from fatigue, cognitive difficulties, or mood disturbances when they ingest gluten products.
While biological markers of celiac disease are not present in these people, scientists have detected a marker of damage in intestinal epithelial cells, FABP2. They also found a weakening of the intestinal barrier. These dysfunctions increase the passage of microbial compounds from the intestine to the bloodstream, and trigger in fine overall immune activation in the body.
After six months of the gluten-free diet, immune activation and FABP2 concentration were normalized in susceptible participants. Their intestinal and extra-intestinal symptoms were also significantly reduced. These results point to a real reaction by the body and could help healthcare professionals to detect and manage these patients. In fact, an estimated 1% of the population is sensitive to gluten, which is as much as people with celiac disease.
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