Neurogluten: Gluten And Neurological Diseases

Gluten promotes a condition of inflammation in people with altered sensitivity to this protein, which can lead to the development of neurological diseases. What does the research say?
Neurogluten: Gluten and neurological diseases

Gluten consumption is in some cases associated with several symptoms of certain neurological diseases. Especially in cases of celiac disease, this protein is able to damage certain areas of the cerebral cortex, which in turn causes migraines, multiple sclerosis and epilepsy.

However, this nutrient is not dangerous for everyone. Only those who have changed sensitivity to it are prone to developing these diseases through eating gluten.

Gluten and epilepsy

Patients with epilepsy have changed their sensitivity to gluten, according to an article published in the Journal of Neurology. However, researchers do not know exactly whether the condition itself alters protein metabolism or whether it is the altered metabolism that causes this neurological disease to occur.

They know for sure that it is best for patients with epilepsy to limit their intake of foods that contain this nutrient. In fact, the ketogenic diet is associated with a significant reduction in the frequency of seizures.

A graphic that shows the nervous system.
Right now we do not know if epilepsy affects gluten metabolism. However, we recommend that patients with epilepsy avoid gluten in their diet.

Multiple sclerosis and gluten consumption

Some authors also associate multiple sclerosis with gluten consumption. To date , however, studies do not show a clear connection with strong evidence.

An article published in the journal Multiple Sclerosis and Related Disorders provides information on the influence of gluten consumption on the development of the disease and expands on a pathophysiological model. However, we need more complex studies to confirm the relationship.

Inflammation, gluten and neurological diseases

In recent years, researchers have consistently recommended people to remove gluten from their diet. This advice is based on the fact that the protein is able to induce an inflammatory condition in the intestine of certain people with altered sensitivity. This can result in dysbiosis, also known as damaged microbiota.

Researchers know for sure that there is a link between microbiota and mental health through the gut-brain axis. This condition is what has led to the suspicion that protein intake can cause harm in promoting neurodegenerative diseases.

However, not everyone needs to cut gluten consumption. In people who are able to metabolize it properly, it does not seem to cause harm. At least there is no evidence to the contrary.

Nutritionist who asks people to avoid gluten to avoid neurological diseases, who holds a roll and holds the other hand up to say "stop".
In some people, gluten consumption is associated with a higher risk of neurodegenerative diseases.

The danger of eliminating gluten from your diet

Eliminating gluten from your diet involves certain risks for those who do not suffer from altered sensitivity. If you stop eating this protein, your body will stop producing the enzymes needed to metabolize it. This triggers an intolerance in the medium term, making it impossible to eat later.

For this reason, unless your doctor recommends it, we do not recommend that you reduce your gluten intake. At present, there is no evidence that this drug causes inflammation in healthy people without sensitivity.

There are also no rigorous scientific studies linking this nutrient to the occurrence or exacerbation of a condition beyond epilepsy. However, the patient may benefit from the ketogenic diet, not just from the absence of gluten in the diet.

The relationship between gluten consumption and neurological diseases is unclear

Gluten is a protein that is not harmful to a large part of the population. Therefore, there is no reason to reduce consumption. However, gluten can promote an inflammatory condition that is harmful to the health of people who have an altered sensitivity to the protein.

In these cases , you should limit your intake of this nutrient. Even in these cases, the link between gluten consumption and the development of neurological diseases is not clear. There is controversy in the scientific literature on this subject.

The concept of neuroglutene, which links the protein to an increased risk of neurological diseases, needs more research to make some clear claims.

However, there is no evidence to believe that the protein is capable of inducing an inflammatory condition in humans without prior sensitivity. The inflammatory properties are attributed to the high consumption of simple sugars and trans fats.

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