Chronic inflammatory diseases are on the rise, according to a review published in the Journal of Translational Gastroenterology. And its connection to the foods we eat is directly connected to rising rates of autoimmune diseases.

There are now more than 100 autoimmune diseases — from rheumatoid arthritis and Hashimoto’s to lupus and inflammatory bowel disease. It was just a few years ago that we learned the chances of being diagnosed with one have gone up dramatically, especially if you’re a woman or over 50.

Research has known that autoimmunity happens via a trigger that creates havoc in your body, causing your immune system to suddenly attack itself — often one or more of your organs with varying degrees of damage.

They’ve also known inflammation fuels the flames of autoimmune disease. That’s why treatment has focused on easing symptoms with medications such as steroids and non-steroidal anti-inflammatories.

But over the last couple of decades, one ingredient heavy in the standard American diet has been the subject of a lot of finger-pointing and blame. That would be gluten, the infamous wheat protein.

But in the medical world, the only disease blamed on gluten has been celiac. A debate has even raged on about whether people can be harmed by gluten who are only “sensitive” to it.

Now, finally, gluten is being put under the microscope and scientists are taking a closer look at the far-reaching harm it can do…

A proinflammatory inducer of autoimmunity

For years, naturopaths and other alternative medicine specialists have warned that eating gluten could lead to wide-ranging ill effects, including autoimmune problems beyond celiac disease.

I’ve read and heard many firsthand accounts from individuals who have seen major health improvements, from reducing joint discomfort to clearing brain fog, managing high blood pressure and overcoming type 2 diabetes, just from avoiding gluten.

However, this has largely been pooh-poohed by the traditional medical establishment.

The new research suggests, however, that gluten and one of its key components, gliadin, which is blamed for inducing the harmful immune responses seen in celiac disease, has a much broader role in inflammatory and autoimmune disease than has previously been accepted…

How gluten fuels autoimmune disease

The researchers nailed down multiple pathways by which the gluten protein leads to autoimmune problems, including:

• Inducing gut inflammation – According to the researchers, gliadin peptides found in gluten induce mucosal inflammation in the gut, causing epithelial damage (that’s damage to the cells in the gut lining) and intestinal dysbiosis (imbalance of the microbiome), which can lead to celiac disease.
• Sending inflammation body-wide – The scientists also found that gluten peptides can compromise gut permeability, allowing immunogenic molecules to leak out to the rest of the body and trigger autoimmune responses in remote organs. (This process describes what’s known as Leaky gut syndrome, a condition that hasn’t been widely accepted in the medical community.)
• Setting off an inflammatory cascade – This gluten-mediated inflammatory cascade is thought to be involved in a range of autoimmune diseases, including dermatitis herpetiformis, gluten ataxia, gluten allergy, and potentially other non-celiac auto-inflammatory and neurodegenerative conditions.

The researchers’ conclusion?

Gluten is a pro-inflammatory molecule that plays a crucial role, not only in celiac disease, but also other chronic inflammatory, metabolic, and autoimmune disorders — and giving up gluten could help alleviate disease activity, making going gluten-free an actual treatment, not just a way to reduce symptoms.

Battling back against the autoimmune effects of gluten

The researchers recommend that if you’re living with autoimmune issues, choosing a gluten-free Mediterranean diet is the way to go. However, there’s one important thing to remember… gluten is everywhere.

It’s hidden in vegetarian meat alternatives and condiments ranging from soy sauce to salad dressings. It’s lurking in bacon bits and canned soups. It can be found in the milkshake you order at the drive-thru. It’s even used as filler for the medicines you get at the pharmacy.

That makes completely avoiding gluten nearly impossible and why I typically suggest the extra protection that proteolytic enzymes can offer. Proteolytic enzyme treatments were first used in Germany in the 1960s for inflammation, osteoarthritis, autoimmune diseases and viral infections.

They usually contain a mixture of protein-digesting enzymes, including papain and bromelain, that promote digestive comfort and aid in the digestion of gluten peptides to guard against side effects like cramping, constipation, diarrhea, bloating and gas. Pineapple stem is a good source of bromelain and papain is obtained from the papaya plant and fruits.

For more tips on avoiding gluten see what my colleague Margaret Cantwell has to say about her 10 favorite ways to reduce inflammation and a little about her personal journey with gluten sensitivity. And if you’re not sure if gluten could be the root of your problems, consider an elimination diet. Here’s how.

Sources:

Gluten is a proinflammatory inducer of autoimmunity — EurekAlert!

Revitalize your brain – and joints? – with this one diet secret — Easy Health Options

Gluten: The “after-50” food allergy — Easy Health Options

The inactive ingredients in pills that trigger allergies — Easy Health Options

Autoimmunity indicators on the rise among Americans — Harvard Health Publishing

Autoimmunity Has Reached Epidemic Levels. We Need Urgent Action to Address It — Scientific American

Proteolytic enzymes — Memorial Sloan Kettering Cancer Center