Gluten may cause brain inflammation, according to a mouse study.
Gluten may cause brain inflammation, according to a mouse study.
The Impact of Wheat Gluten on Brain Inflammation
Introduction
Research in mice suggests that wheat gluten in the diet may contribute to brain inflammation. Image credit: Maren Caruso/Getty Images.
In a groundbreaking study conducted in New Zealand, researchers have discovered that wheat gluten can cause brain inflammation in mice[^1^]. This recent work revealed that the addition of gluten to a low- or high-fat diet triggered inflammation in the hypothalamic region of the brain, which plays a crucial role in metabolic regulation[^1^]. This breakthrough finding may have important implications for human physiology, as mice and humans share similar physiological systems[^1^].
Understanding Gluten and its Relation to Inflammation
Gluten, a protein found in wheat, barley, rye, and other grains, is widely consumed and is also added to various processed foods[^1^]. Previous research has suggested that gluten can contribute to inflammation in the gastrointestinal tract and the enteric nervous system[^1^]. However, the University of Otago researchers in New Zealand discovered a new connection between gluten and central inflammation in the brain[^1^].
To investigate this, the research team fed male mice either a low-fat diet or a high-fat diet, and later added gluten to their diets[^1^]. Associate professor Dr. Alexander Tups, the lead author, noted that the addition of gluten to either diet resulted in a significant increase in the number of immune cells, microglia and astrocytes, in the hypothalamic region of the brain[^1^]. This increase in immune cells suggests the presence of inflammation[^1^].
The Link Between Gluten and Hypothalamic Inflammation
The hypothalamus is responsible for regulating metabolic functions such as weight control and blood sugar regulation[^1^]. The researchers hypothesized that gluten-induced inflammation in the hypothalamus could lead to brain damage, weight gain, impaired blood glucose regulation, and possibly even memory impairment[^1^]. Although the study was conducted in mice, Dr. Tups believes that these findings may translate to humans due to the similar physiological factors shared by both species[^1^].
- Chinese tropical plant extract may have anti-obesity effects.
- Being Fit in Youth May Lower Your Risk of 9 Cancers as You Get Older
- Good cardiorespiratory fitness linked to 40% lower risk of some can...
In the study, male mice were split into four groups based on their diets: low-fat, low-fat with gluten, high-fat, and high-fat with gluten[^1^]. The gluten-enriched diets contained 4.5% gluten, which represents the average daily gluten consumption for humans[^1^]. Interestingly, the addition of gluten to the low-fat diet did not affect body mass in the mice. However, when added to the high-fat diet, gluten caused the mice to gain more body mass and fat compared to those without gluten[^1^].
Furthermore, the researchers observed that gluten had an impact on inflammation as evidenced by increased levels of C-reactive protein, a marker of inflammation, in both the low-fat and high-fat groups that consumed gluten[^1^]. The study also reported an increase in astrocytes and microglia in the hypothalamus when gluten was present in the diet, indicating a development of hypothalamic injury[^1^].
The Mechanism of Gluten-Induced Inflammation
To understand how gluten triggers inflammation, Medical News Today interviewed Dr. Heather Sandison, a naturopathy doctor specializing in brain health[^1^]. According to Dr. Sandison, gluten ingestion can trigger the production of a protein called zonulin, which can lead to a “leaky gut” and the migration of large molecules into the bloodstream[^1^]. This process then stimulates an inflammatory response throughout the body[^1^]. Additionally, there is a theory that gut-derived bacterial toxins called lipopolysaccharides may enter the bloodstream, further contributing to inflammation[^1^].
Future Research and Implications
Although this study provides valuable insights into the relationship between gluten and brain inflammation, it is important to acknowledge its limitations. Firstly, the study focused solely on male mice, while celiac disease affects both males and females[^1^]. The researchers explained that this decision was made to keep the sample size manageable for ethical reasons, but future studies should include female mouse models[^1^]. Dr. Sandison, however, does not believe that females would exhibit a different inflammatory response to gluten[^1^].
Another limitation to consider is the composition of the high-fat diet used in the study, which primarily consisted of lard, a source of long-chain saturated fats[^1^]. If a high-fat diet containing polyunsaturated fats, which possess anti-inflammatory properties, had been used, different results might have been observed[^1^]. Furthermore, the study used a gluten dosage equivalent to the average human daily intake, and future research is needed to determine the dose-response relationship between gluten and the effects seen in the study[^1^].
The University of Otago researchers emphasized that this study is just the beginning, and more research is needed to understand the inflammatory effects of gluten in humans[^1^]. They also stated that the design of controlled clinical trials for humans is challenging due to the different texture of gluten-free food, which may explain the scarcity of empirical evidence for excluding gluten in individuals without gluten sensitivities[^1^]. However, they encouraged further studies to determine whether gluten-induced inflammation occurs in gluten-sensitive individuals as well[^1^].
In conclusion, the groundbreaking study conducted in New Zealand suggests a link between wheat gluten and brain inflammation in mice[^1^]. The addition of gluten to a low- or high-fat diet caused inflammation in the hypothalamic region of the brain, which is responsible for regulating metabolic functions[^1^]. Although the study was conducted in mice, the similar physiological factors shared by mice and humans imply that these findings may have important implications for human physiology[^1^]. It is important to note that further research is needed to fully comprehend the inflammatory effects of gluten and its potential impact on human health[^1^]. Therefore, it is premature to recommend that gluten-tolerant individuals should stop consuming gluten, as this may have unintended health consequences[^1^]. As always, it is advisable to consult with a healthcare professional regarding dietary choices and potential sensitivities.
