The Link Between Gluten And Neurological Diseases

Gluten is believed to promote inflammation in people who are sensitive to that protein. This can lead to the development of neurological diseases. But what do the studies say on the subject?
The link between gluten and neurological diseases

Gluten consumption is in some cases associated with the symptoms of some neurological diseases, especially in cases of celiac disease. This protein can damage certain areas of the cortex, which in turn causes migraines, multiple sclerosis, and epilepsy.

However, this nutrient is not harmful to everyone, but only to people with a different sensitivity to gluten. They are more susceptible to the development of such diseases caused by gluten intake.

Gluten and epilepsy

According to an article in the Journal of Neurology, patients with epilepsy have a different sensitivity to gluten. However, researchers do not know exactly whether the disease itself alters the metabolism of the protein or whether the altered metabolism is the cause of the neurological disease.

However, researchers are confident that it is advisable for an epileptic patient to restrict the consumption of foods containing that nutrient. A ketogenic diet is associated with a significant reduction in the frequency of seizures.

It is not yet known whether epilepsy affects gluten metabolism. However, patients with epilepsy are advised to avoid gluten in their diet.

Gluten and multiple sclerosis

Some researchers have also linked multiple sclerosis to gluten consumption. However, studies do not yet show a clear link or strong evidence to support this.

An article published by Multiple Sclerosis and Related Disorders provides information on the impact of gluten consumption on the development of MS. It develops a pathophysiological model on the subject. However, more complex research is still needed on the relationship between them.

Inflammations, gluten and neurological diseases

In recent years, researchers have consistently recommended that people eliminate gluten from their diet. This advice is based on the fact that in certain people with different sensitivities, the  protein is able to cause an inflammatory condition in the gut. This can lead to dysbiosis, also known as microbial damage.

Researchers are confident that there is a connection between microbiota and mental health through the axis between the gut and the brain. This relationship has led to the suspicion that consumption of that protein may cause harm by promoting the emergence of neurodegenerative diseases.

However, not everyone needs to reduce gluten consumption. If human metabolism is able to handle gluten properly, this protein will not cause visible harm. At least there is no evidence of that.

Gluten consumption can cause neurodegenerative problems in some people.
In some people, gluten consumption is associated with an increased risk of developing neurodegenerative disease.

What are the disadvantages of removing gluten from your diet?

Eliminating gluten from your diet involves certain risks for people who are not sensitive to gluten. So if you stop eating this protein, your body will stop producing the enzymes needed for metabolism. This will trigger intolerance in the medium term, which will make eating difficult in the future.

For this reason, gluten reduction is not recommended unless your doctor tells you to. There is currently no evidence that it causes inflammation in healthy people who are not hypersensitive to it.

There are also no specific scientific studies linking this nutrient to the worsening or onset of diseases other than epilepsy. In such a case, however, the patient benefits from a ketogenic diet, not just a lack of gluten in the diet.

The link between gluten consumption and neurological diseases is unclear

Gluten is a protein that is harmless to a large number of the population. There is therefore no reason to reduce its consumption. But in people who are sensitive to this protein, it can contribute to an inflammatory condition that is harmful to health.

In such cases, the consumption of this nutrient should be limited. However, the link between gluten consumption and the development of neurological diseases is not clear even in such cases. There is still controversy on this issue.

With regard to the link between gluten and neurological diseases, further studies are needed to make a definitive definition.

However, there is no evidence that this protein could cause an inflammatory condition in people who have not had a previous sensitivity to gluten. Inflammatory properties are attributed to simple sugars and trans fats.

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