Gluten intolerance, also known as non-celiac gluten sensitivity, is a condition characterized by adverse reactions to gluten, a protein found in wheat, barley, rye, and certain other grains.
While the exact cause of gluten intolerance is not fully understood, several factors may contribute to its development.
Let's find out more about it.
Immune system response
n individuals with gluten intolerance, consumption of gluten triggers an immune system response.
Although it is distinct from the autoimmune condition known as celiac disease, the immune system recognizes gluten as a threat and initiates an inflammatory response, leading to various symptoms.
Gluten composition
Gluten is composed of different proteins, including glutenin and gliadin.
Gliadin, in particular, is thought to be the primary trigger for adverse reactions in gluten intolerance.
The specific composition of these proteins may vary across different varieties of wheat and other grains, which could explain why some individuals are more sensitive to certain types of gluten.
Gut permeability
Some research suggests that gluten can increase intestinal permeability, commonly referred to as "leaky gut."
This means that the tight junctions between cells in the intestinal lining become more permeable, allowing substances to leak into the bloodstream that would typically be restricted.
This increased permeability may contribute to the development of gluten intolerance and the subsequent symptoms.
