1. Thinking about how the digestive system is physiologically affected by gluten

Question

1. Thinking about how the digestive system is physiologically affected by gluten in various digestive conditions (including normal), who would you say is most negatively impacted by gluten in their diet and why?

2. Though some people clearly benefit from gluten-free, there are some misguided reasons people adopt the gluten-free diet. What are these reasons and what do you think is important information for them to have?

3. What are some pros and cons of the gluten-free craze for individuals that do not suffer intolerance to gluten? (Does it benefit everyone’s health? increase healthier food choices? or distract from more important nutritional concerns?)

4. How have you or someone you know experienced a social change being gluten-free? (restaurant choices, birthday celebrations, family and friend get-togethers, food shopping, conversations at work, with friends, or at home, etc)

Please provide references, including within the text.

Explanation / Answer

1). Gluten is a common glycoprotein present in the wheat, barley and ray, which are used in several food products. About 1% of Americans and 1% of overall population worldwide are affected by CD (Celiac Disease).

The pathogenesis of CD involves both the predisposing genes and environmental factors including the exposure to gluten. The common haplotypes identified are the HLA-DQ2 and HLA-DQ8. Exposure to dietary gluten is a common trigger among many patients with CD. However, the other environmental factors are less defined. The small intestinal epithelium is reactive to gluten fragments, and the pathogenesis includes both the innate and adaptive immune responses. This triggers release of autoantibodies, changes in histology, i.e. intraepithelial lymphocytosis plus villous atrophy. The clinical symptoms observed in CD are diarrhea and anemia secondary to iron deficiency.

So, the people with CD must not take gluten containing diet.

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