Gluten Can Harm Some and Help Others: Is This True?

For years, gluten has been seen as the troublemaker of modern diets. It is often blamed for bloating, fatigue, and a wide range of digestive issues. Yet new research suggests that gluten may not be as one-sided as it seems. Certain gluten-derived peptides can actually help protect the body, supporting antioxidant activity, blood sugar balance, and heart health (1^✔ ✔Trusted Source
Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health

Go to source). Scientists are now exploring both sides of this complex protein.

What Is Gluten and Why Does It Matter?

Gluten is a mix of storage proteins found mostly in wheat, and to a smaller degree in barley and rye. It gives bread its chewy texture, pasta its stretch, and baked goods their structure. Without gluten, dough would not rise or hold its shape.

For most people, gluten is harmless. However, in sensitive individuals, it can trigger immune reactions and gut inflammation. About 1% of the global population has celiac disease, an autoimmune condition where gluten damages the intestinal lining. Others may have non-celiac gluten sensitivity or wheat allergies that cause digestive discomfort and fatigue.

Experts now use the term “non-celiac wheat or gluten sensitivity” because the reaction may come from other wheat components like FODMAPs or amylase-trypsin inhibitors. This helps explain why some people react to wheat but not to pure gluten.

Gluten’s Structure and Why It Behaves Differently

Gluten is made up of two main protein groups called gliadins and glutenins. Gliadins make dough stretch, while glutenins give it strength. This structure explains why bread has elasticity and why it traps air so well during baking.

Unfortunately, gliadins are hard to break down completely during digestion. When fragments of these proteins stay intact, they can trigger immune responses in people with certain genetic profiles. Similar proteins exist in barley and rye. Oats contain avenins, which are usually safer but can still cause mild reactions in some individuals.

How Gluten Becomes Harmful

In celiac disease, gluten fragments survive digestion and interact with the immune system. They bind to receptors and set off inflammation that damages the intestinal lining. Over time, this leads to nutrient malabsorption, anemia, fatigue, and other health problems.

Researchers believe that factors like gut microbiota, viral infections, and genetics determine who develops the disease. The only proven treatment is a strict gluten-free diet.

Non-celiac gluten sensitivity causes discomfort such as bloating, pain, or brain fog, but without permanent intestinal injury. Wheat allergies work differently and can trigger hives, breathing issues, or even anaphylaxis. In all three conditions, avoidance is key.

Health Benefits of Gluten

Despite its reputation, gluten can also have positive effects. During digestion or fermentation, it can release small protein fragments called bioactive peptides. These molecules can help regulate many body processes.

• Antioxidant peptides neutralize free radicals and reduce oxidative stress, which helps protect cells.
• Antihypertensive peptides help lower blood pressure by blocking the enzyme that tightens blood vessels.
• Hypocholesterolemic peptides may improve cholesterol balance.
• Antidiabetic peptides assist in glucose regulation.
• Immunomodulatory peptides help maintain a balanced immune response.

Scientists have also identified gluten exorphins, which interact with opioid receptors in the brain and may affect mood, appetite, and digestion. Their role in human health is not fully understood, but they show how complex gluten’s impact can be.

Making Gluten Safer to Consume

Researchers are exploring ways to reduce gluten’s toxicity without losing its nutritional or functional benefits.

Fermentation with certain bacterial strains can break down gluten and release beneficial peptides. When combined with fungal enzymes, this process reduces harmful fragments and enhances the nutritional profile of bread by increasing mineral absorption and antioxidant capacity. However, for people with celiac disease, complete safety is not guaranteed.

Enzymatic treatments use proteases that target resistant gluten sequences and cut them into harmless parts. Enzyme supplements such as latiglutenase are being tested to help manage accidental gluten exposure, though results are still mixed.

Genetic approaches aim to produce wheat varieties with fewer immunogenic proteins. These methods can lower gluten toxicity, but they face challenges in public acceptance and large-scale production.

Gluten’s Role in Future Nutrition

Studies on gluten peptides are inspiring new ideas for functional foods. These foods aim not only to nourish but also to support health. If proven effective, gluten-derived peptides could be added to products that help manage blood pressure, blood sugar, or cholesterol.

Scientists still need to determine how active these peptides remain after digestion and whether they can make a meaningful difference in real diets. More long-term human studies are needed to confirm their value.

Gluten has two sides. It can trigger serious reactions in people with celiac disease or wheat allergies, but it also contains compounds that may protect against chronic diseases. For most people, gluten-containing foods can remain part of a balanced diet. The challenge lies in identifying who needs to avoid it and how to use science to keep its benefits while minimizing harm.

Reference:

1. Gluten Proteins: Beneficial Factors and Toxic Triggers in Human Health - (https://www.mdpi.com/2304-8158/14/19/3403)

Source-Medindia