Why you shouldn’t eat gluten with an autoimmune condition

For many people with autoimmune conditions, managing their health can be a complex and challenging journey. This blog delves into the scientific rationale as to why you need to avoid gluten with an autoimmune condition.

See, autoimmune disorders come about when the immune system (which is originally tasked with defending the body against external threats such as bacteria and viruses) ends up directly attack the body’s healthy tissues. There are over 80 different types of autoimmune diseases including celiac disease, hashimotos, rheumatoid arthritis, lupus, multiple sclerosis and many more!

So, what's the connection between Autoimmune Diseases and Gluten?

1.Molecular Mimicry:

One of the main reasons behind needing to remove gluten from the diet is due to the concept of molecular mimicry. Gluten, which is a type of protein present in grains such as wheat, rye and barley. Gluten contains peptides that structurally resemble human body proteins / pathogenic agents which instigates an immune cascade of events. When with an autoimmune condition consumes gluten, their immune system can confuse these gluten peptides as threats, initiating an immune response leading to inflammation and further tissue damage.

2. Increased Gut Permeability:

Gluten is known to elevate gut permeability, commonly referred to as “leaky gut”. Healthy intestinal walls have tight junctions between cells that prevent undigested food particles and toxins from entering the bloodstream. Gluten can disrupt these junctions, allowing potentially harmful substances to pass through. In those with autoimmune conditions, this increased gut permeability can lead to the entry of substances triggering response and aggravating inflammation.

3. Inflammatory Response:

Gluten consumption has been linked to the activation of inflammatory pathways within the body. Gluten these days is incredibly different to the gluten grown a century ago. Over the past century, wheat has been breed and genetically modified to improve resistance to pests and increase adaptability to various climates. The genetic changes in modern wheat have lead to a difference in the protein structure of gluten as well as an increase in the gluten content. Other reasons why gluten reactions are so much more common these days is due to environmental factors such as pesticide use and the soil quality of where wheat is grown which has influenced the nutritional content and composition of gluten.

In individuals with an autoimmune condition, chronic inflammation is a characteristic feature of their condition. By eliminating gluten from their diet, they may effectively reduce this ongoing inflammatory response, potentially alleviating symptoms and slowing disease progression.

4. Cross-Reactivity:

Cross-reactivity occurs when the immune system mistakenly targets not only gluten but also similar proteins found in other foods. Some of these cross-reactive proteins, like those found in dairy or oats, can induce immune responses in individuals with autoimmune conditions. By eliminating gluten, individuals can also reduce their exposure to these cross-reactive proteins, further mitigating inflammation.

In conclusion, whilst avoiding gluten may not be a cure for an autoimmune condition, it can help prevent flare ups or slow down progression. There is lots of scientific evidence supporting its efficacy as a dietary strategy for managing these conditions. By minimising potential triggers of inflammation and immune responses, individuals with autoimmune diseases can experience symptoms relief and an overall improvement in their health. However it is still absolutely crucial to seek guidance from a holistic healthcare provider such as a naturopath or integrated GP to develop a personalised plan tailored to the individual needs and the specific autoimmune condition in question. Book in by clicking here for an appointment.