Topic

Gluten

Gluten is a group of proteins found in wheat, barley, and rye. It provides elasticity to dough, giving bread and other baked goods their characteristic texture. Gluten sensitivity or intolerance refers to adverse reactions to gluten consumption, with celiac disease being the most severe form. Celiac disease is an autoimmune disorder in which gluten consumption triggers an immune response, damaging the small intestine lining and interfering with nutrient absorption. Some individuals may also experience non-celiac gluten sensitivity, causing gastrointestinal symptoms and discomfort. For those with celiac disease or gluten sensitivity, adopting a gluten-free diet is essential to manage symptoms and prevent complications. However, for the general population without gluten-related issues, there is no evidence to support a benefit of avoiding gluten-containing foods, and doing so may limit the intake of essential nutrients found in whole grains.