What is Gluten?
Introduction
Gluten is a combination of proteins naturally found in grains like wheat, barley, and rye. This molecule is responsible for the structure and flexibility of grain products, which creates the shape and texture of breads and baked goods. Gluten also acts as a binding agent that holds wheat flour together and gives dough consistency. Foods containing gluten are part of a healthy diet for most people. However, some individuals suffer from an autoimmune disease that is triggered when they eat gluten-containing foods.
Fiction
- Eating a gluten-free diet is healthier.
- Gluten-free food is more nutritious.
- Eating a gluten-free diet is a good way to lose weight.
- Foods labeled "organic" and "gluten free" are the same.
- Gluten intolerance, sensitivity, and Celiac Disease are a fad.
- You have to read nutrition labels to find out if a food item is gluten free.
- If I have Celiac Disease, a little bit of gluten won't hurt me.
Fact
- Research shows that individuals that follow a gluten-free diet often have low levels of certain vitamins in their body because gluten free flour blends and baked goods are lower in fiber, iron, B vitamins, zinc, magnesium and calcium than gluten-containing foods.
- Most gluten-free foods use extra fat, sugar, and sodium to compensate for the taste and texture of gluten-free products. These "extras" are not healthy and may actually cause weight gain.
- Organic refers to the way a food is grown, processed, and packaged. These foods still contain gluten, unless otherwise stated on the packaging.
- Gluten triggered diseases often cause serious damage to the body which changes how it digests and absorbs food. Individuals may experience abdominal and bowel problems, headaches, excessive fatigue, thyroid issues, anxiety, irritability, and more.
- A gluten-free emblem or statement on a food label is monitored by the Food and Drug Administration and is considered safe to eat for those with diseases triggered by gluten.
- Completely removing gluten from the diet is the only treatment for those with diseases triggered by eating gluten.
What's the Difference?
Celiac Disease
- Identified genetic link; 1 in 10 risk of developing disease if immediate family member has Celiac Disease (parent, child, sibling).
- If left untreated can lead to: osteoporosis, skin problems, infertility, neurological conditions, anemia, and other autoimmune diseases.
Celiac Disease is classified as an autoimmune disease, not a food allergy. This disease is triggered when individuals eat gluten containing foods that create disease symptoms over days, weeks, and years. An autoimmune disease occurs when the body thinks that gluten is a foreign substance and will attack healthy body tissue to rid the body of danger. In the process of removing the danger, the body causes damage to healthy tissues, especially intestinal tissue. Damaged intestine tissue cannot absorb enough nutrients from food to maintain body health. Symptoms may include: diarrhea, constipation, stomach pain and bloating, vomiting, migraines, joint pain, and chronic fatigue.
Wheat Allergy
- Only confirmed through allergy testing.
- Severe allergy can cause anaphylaxis.
A wheat allergy is a true food allergy that creates an allergic response in the body quickly, within minutes or hours of ingesting wheat containing foods. The body creates special molecules to attack and remove wheat proteins from the body. This response does not damage body tissues, but it does create some unpleasant symptoms. The symptoms that occur can be mild to moderate like skin rashes, runny nose, vomiting, and stomach pain. Or in other cases, the symptoms can be more severe like anaphylaxis (closing of breathing airways) and death.
Non-Celiac Gluten Sensitity (NCGS)
- Most difficult to define and understand the cause of.
- Suggested to be most common of all gluten-related issues.
The diagnosis of NCGS (sometimes also called Non-Celiac Wheat Sensitivity NCWS) is commonly identified by the lack of typical body response for Celiac Disease and wheat allergy. This diagnosis is still unclear and needs more research to know the exact reason individuals have a reaction to gluten and/or wheat products. It is not known if the response individuals have is to gluten or other components in wheat, but we do know that the response is not caused by autoimmune disease or food allergy response. Individuals who think they may have NCGS must participate in a food trial to determine their individual response to gluten/wheat products.
Fact sheet inspired by a PowerPoint created by Lindsey Cady and Hillary Christensen
References
- Arslain, K., Gustafson, C. R., Baishya, P., & Rose, D. J. (2021). Determinants of gluten-free diet adoption among individuals without celiac disease or non-celiac gluten sensitivity. Appetite, 156, 104958. https://doi.org/10.1016/j.appet.2020.104958
- Celiac Disease | AAAAI. (n.d.). The American Academy of Allergy, Asthma & Immunology. Retrieved March 8, 2021, from https://www.aaaai.org/conditions-and-treatments/library/allergy-library/celiac-disease
- Foschia, M., Horstmann, S., Arendt, E. K., & Zannini, E. (2016). Nutritional therapy – Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 239, 113–124. https://doi.org/10.1016/j.ijfoodmicro.2016.06.014
- Gaesser, G. A., & Angadi, S. S. (2012). Gluten-Free Diet: Imprudent Dietary Advice for the General Population? Journal of the Academy of Nutrition and Dietetics, 112(9), 1330–1333. https://doi.org/10.1016/j.jand.2012.06.009
- Koumbi, L., Giouleme, O., & Vassilopoulou, E. (2021). Non-Celiac Gluten Sensitivity and Irritable Bowel Disease: Looking for the Culprits. Current Developments in Nutrition, 4(12), nzaa176. https://doi.org/10.1093/cdn/nzaa176
- Lammers, K. M., Vasagar, B., & Fasano, A. (2014). Definition of Celiac Disease and Gluten Sensitivity. In S. D.
- Rampertab & G. E. Mullin (Eds.), Celiac Disease (pp. 13–25). Springer. https://doi.org/10.1007/978-1-4614-8560-5_2
- Marcason, W. (2011). Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss? Journal of the American Dietetic Association, 111(11), 1786. https://doi.org/10.1016/j.jada.2011.09.030
- Molina-Infante, J., & Carroccio, A. (2017). Suspected Nonceliac Gluten Sensitivity Confirmed in Few Patients After Gluten Challenge in Double-Blind, Placebo-Controlled Trials. Clinical Gastroenterology and Hepatology, 15(3), 339–348. https://doi.org/10.1016/j.cgh.2016.08.007
- Niland, B., & Cash, B. D. (2018). Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients. Gastroenterology & Hepatology, 14(2), 82–91.
- Saturni, L., Ferretti, G., & Bacchetti, T. (2010). The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients, 2(1), 16–34. https://doi.org/10.3390/nu20100016
- Sergi, C., Villanacci, V., & Carroccio, A. (2021). Non-celiac wheat sensitivity: Rationality and irrationality of a gluten-free diet in individuals affected with non-celiac disease: a review. BMC Gastroenterology, 21(1), 5. https://doi.org/10.1186/s12876-020-01568-6
Authors
Eva Timothy, MS, Utah State University, Paige Wray, MS, Utah State University, Cindy Jenkins, MS, Utah State University, April Lichtford, Ph.D., RDN, Utah State University,
Eva Timothy
Professional Practice Extension Assistant Professor | Millard County Director
Home and Community Department
Cindy Jenkins
Extension Assistant Professor | Home & Community | Utah County
Home and Community Department
April Litchford
Extension Assistant Professor | Nutrition and Food | Box Elder County
Family & Consumer Sciences
Related Nutrition Articles
Ensuring Adequate Vitamin D Intake Among Infants and Children
Many people in the United States, including children, do not get enough vitamin D in their diet’s. In fact, about 52% of children have low levels of vitamin D in their blood.
Added Sugars: What You Need to Know
Why and how to limit added sugar in your diet, what it is, and where to find it.
Boost the Benefits with Beans
Replacing fats with bean puree can reduce calories, fat, and cholesterol while adding nutrients.
Fluoride: From Birth to Adolescence
In this fact sheet we will discuss the benefits of using fluoride, the most common concerns about fluoride intake in children, and recommendations from birth to adolescence.
Fruit and Vegetable Guide Series: Apples
This guide includes information on selecting, preparing, cooking, and storing apples.
Fruit and Vegetable Guide Series: Bananas
This guide includes information on selecting, preparing, cooking, and storing bananas.
Fruit and Vegetable Guide Series: Beets
This guide includes information on selecting, preparing, cooking, and storing Beets.
Fruit and Vegetable Guide Series: Brussel Sprouts
This guide includes information on selecting, preparing, cooking, and storing Brussel Sprouts.
Fruit and Vegetable Guide Series: Cantaloupe
This guide includes information on selecting, preparing, cooking, and storing Cantaloupe.
Fruit and Vegetable Guide Series: Carrots
This guide includes information on selecting, preparing, cooking, and storing Carrots.
Fruit and Vegetable Guide Series: Cauliflower
This guide includes information on selecting, preparing, cooking, and storing Cauliflower.
Fruit and Vegetable Guide Series: Celery
This guide includes information on selecting, preparing, cooking, and storing Celery.
Fruit and Vegetable Guide Series: Cilantro
This guide includes information on selecting, preparing, cooking, and storing Cilantro.
Fruit and Vegetable Guide Series: Corn
This guide includes information on selecting, preparing, cooking, and storing corn.
Fruit and Vegetable Guide Series: Grapefruit
This guide includes information on selecting, preparing, cooking, and storing Grapefruit.
Fruit and Vegetable Guide Series: Green Beans
This guide includes information on selecting, preparing, cooking, and storing Green Beans.
Fruit and Vegetable Guide Series: Jalapeno
This guide includes information on selecting, preparing, cooking, and storing Jalapeno.
Fruit and Vegetable Guide Series: Lemons
This guide includes information on selecting, preparing, cooking, and storing Lemons.
Fruit and Vegetable Guide Series: Limes
This guide includes information on selecting, preparing, cooking, and storing Limes.
Fruit and Vegetable Guide Series: Mushrooms
This guide includes information on selecting, preparing, cooking, and storing Mushrooms.
Fruit and Vegetable Guide Series: Peaches
This guide includes information on selecting, preparing, cooking, and storing peaches.
Fruit and Vegetable Guide Series: Potatoes
This guide includes information on selecting, preparing, cooking, and storing Potatoes.
Fruit and Vegetable Guide Series: Spinach
This guide includes information on selecting, preparing, cooking, and storing Spinach.
Fruit and Vegetable Guide Series: Winter Squash
This guide includes information on selecting, preparing, cooking, and storing Winter Squash.
Fruit and Vegetable Guide Series: Zucchini
This guide includes information on selecting, preparing, cooking, and storing zucchini.
Fruite and Vegetable Guide Series: Sweet Potatoes
This guide includes information on selecting, preparing, cooking, and storing sweet potatoes.
Gluten Free (GF) Eating: Making the Lifestyle Switch
This article will guide individuals as they transition to gluten free eating. The content is based on research and personal report of experts in the field of food and nutrition.
Killer Kidney Beans
Slow-cookers provide a convenient way for busy families to sit down to a home-cooked meal. But how do you know the food you’re making is safe? Most people understand that meats need to reach a specific temperature to eliminate the risk of food-related ill
Smoothies—Helpful or Harmful?
Smoothies come in a variety of forms with a seemingly endless range of ingredients. Almost anything can be blended into this delicious drink, which makes it an excellent vehicle for attaining adequate amounts of essential nutrients, water, and fiber. Furt
Sweet As . . . Sucralose: The Pros and Cons of Artificial Sweeteners
A basic overview of artificial sweeteners, including what they are, why they are popular, and how they affect health.
What is Gluten?
Do you know if it is Celiac disease, a wheat allergy, or a wheat sensitivity? Here is a fact sheet that will outline those details for you.