Wheat gluten is a common component in the Western diet, found in many staple foods such as bread, pasta and cereals. The recent discovery ofUniversity of Otago, New Zealand, could lead to a reconsideration of its role in our health. According to a study on mice published in the Journal of Neuroendocrinology (I link it here) gluten induces inflammation in the hypothalamic region of the brain.
This region is crucial for the regulation of metabolism, and inflammation could have significant implications. Previous research has explored gluten's effects on weight and inflammation in the digestive system, but this is the first to highlight its impact on the brain. The discovery opens up new questions and potential research avenues regarding long-term effects on humans.
The “mystery” of gluten
It is a complex protein, and understanding how it works in the organism of animals and humans is fundamental. It is known for its ability to give elasticity to the dough, making the bread soft and the dough elastic. This is why its diffusion is global. What happens, however, when gluten comes into contact with our nervous system? The answer may surprise you.
Mice are often used as models to study human physiology. They have a circulatory, reproductive, digestive, hormonal and nervous system very similar to ours. That's why when researchers at the University of Otago discovered that gluten induces inflammation in the brains of mice, the ears of scientists around the world pricked up, and now scientists suspects they grow further.
A systematic review
The study examined the effects of a standard diet, called a low-fat diet (LFD), enriched with 4,5% gluten (corresponding to the average human daily consumption), and a high-fat diet ( HFD), enriched with the same amount of gluten, on male mice. The researchers observed that gluten, regardless of diet, led to a significant increase in the number of macrophage-like immune cells in the brain, astrocytes, and microglia. An increase comparable to the effect of a high-fat diet.
When gluten was added to such a diet, the number of cells increased further. These findings report gluten-induced brain inflammation for the first time, suggesting possible hypothalamic damage in rodents.
Does Gluten “attack” the brain?
Gluten-induced inflammation has been found in the hypothalamic region of the brain, which is vital for coordinating metabolic functions such as regulating body weight and blood sugar. If hypothalamic inflammation also occurs in humans it could imply long-term negative effects, such as increased body weight.
If these effects persist, then they could increase the risk of memory disorders related to impaired blood sugar regulation, and other pathologies.
Let's wait, however, before throwing away the bread!
Before you eliminate bread, pizza and other “glutened” foods from your diet, it's important to note that this research is still in its early stages. Gluten-induced brain inflammation has only been observed in mice, and further studies are needed to confirm whether this has implications for people with celiac disease or hypersensitivity to this protein.
The associate professor Alex Tups, who led the research, points out in any case that gluten is not harmful to everyone. On the contrary. For people who tolerate it, eliminating it completely could have health implications that outweigh any potential benefits. Often, gluten-free products are highly processed and can be low in fiber and high in sugar.
Conclusion: a future without (or with less) gluten?
This discovery opens a new chapter in our understanding of gluten and its effects on the body. And while the research is still in its early stages, it offers potentially transformative insight into diet and health. It could also lead to new dietary strategies for those who are sensitive to gluten.
Pending further developments, as always moderation and a balanced diet remain the key.
