Gluten intolerance, also known as gluten sensitivity or celiac disease, is a condition that affects millions of people worldwide. Gluten is a group of proteins found in wheat, barley, and rye, and is widely used in processed food products.

When people with gluten intolerance consume gluten, their immune system reacts and damages the small intestine, leading to a range of symptoms such as diarrhea, bloating, and abdominal pain. In addition to these symptoms, recent research has linked gluten intolerance with increased risk of early mortality. Let’s take a closer look at this link and the evidence surrounding it.

Understanding Gluten Intolerance

Gluten intolerance occurs as a result of an abnormal immune response to gluten. When gluten enters the body, the immune system mistakenly attacks the lining of the small intestine, leading to damage and inflammation.

This damage can make it difficult for the body to absorb nutrients from food, leading to malnutrition and a range of symptoms.

There are three main types of gluten intolerance:.

Celiac Disease: An autoimmune disorder where the body’s immune system attacks the small intestine upon exposure to gluten.
Non-Celiac Gluten Sensitivity: A condition where people experience symptoms similar to celiac disease but do not have the same type of immune reaction.
Wheat Allergy: An allergic reaction to wheat, which can cause a range of symptoms including hives, difficulty breathing, and digestive problems.

While the exact cause of gluten intolerance is unknown, genetics are believed to play a role. People with a family history of celiac disease or other autoimmune disorders are at increased risk of developing gluten intolerance.

The Link between Gluten Intolerance and Early Mortality

A growing body of research has linked gluten intolerance with increased risk of early mortality.

In a 2017 study published in the Journal of the American Medical Association, researchers analyzed data from more than 4 million people and found that those with diagnosed celiac disease had a 10-year shorter life expectancy compared to the general population.

The study found that the increased risk of mortality was largely due to an increased risk of cardiovascular disease, rather than digestive problems commonly associated with celiac disease.

The researchers also noted that people with undiagnosed celiac disease may be at even greater risk of early mortality, as they may not be following a gluten-free diet and therefore experiencing ongoing inflammation and damage to the small intestine.

Other studies have also found an association between gluten intolerance and increased risk of mortality.

A 2015 study published in the journal BMC Medicine found that people with undiagnosed celiac disease were twice as likely to die prematurely compared to the general population.

While the exact mechanisms behind the link between gluten intolerance and early mortality are unknown, it is believed that chronic inflammation and damage to the small intestine may play a role.

Inflammation is a known risk factor for a range of health conditions, including cardiovascular disease, which may explain the increased risk of mortality.

Gluten-Free Diet and Early Mortality

Following a gluten-free diet has been shown to be an effective way to manage symptoms of gluten intolerance and prevent further damage to the small intestine.

However, there is some evidence to suggest that a gluten-free diet may not be enough to reduce the risk of early mortality.

In a 2018 study published in the British Medical Journal, researchers analyzed data from more than 100,000 people and found that those who followed a gluten-free diet had a slightly increased risk of developing heart disease compared to those who consumed gluten. The researchers noted that this increased risk may be due to the fact that gluten-free products are often higher in fat and sugar than their gluten-containing counterparts, and may also lack important micronutrients.

It is important to note that not all gluten-free diets are created equal.

A balanced, nutrient-dense gluten-free diet that includes a variety of whole foods is likely to be more beneficial than a diet that relies heavily on processed gluten-free products.

Conclusion

Gluten intolerance is a common condition that affects a significant portion of the population.

Recent research suggests that people with gluten intolerance may be at increased risk of early mortality, particularly due to an increased risk of cardiovascular disease. While following a gluten-free diet can help manage symptoms of gluten intolerance, it may not be enough to reduce the risk of mortality, particularly if the diet is not well-balanced and nutritious.

Further research is needed to better understand the link between gluten intolerance and mortality, and to identify effective strategies for reducing this risk.