For many people, gluten intolerance can cause a wide range of negative symptoms, including digestive issues, headaches, and fatigue.

However, recent research has suggested that there may be a much more serious threat posed by gluten intolerance: premature death.

The Science Behind Gluten Intolerance

Gluten is a protein that is found in wheat, barley, and rye. Most people are able to digest gluten without any issues. However, for those with celiac disease or gluten sensitivity, eating gluten can cause a wide range of symptoms.

Celiac disease is an autoimmune disorder that affects about 1% of the global population. Gluten sensitivity is much more common, with up to 13% of the population affected.

Untangling the Risks of Gluten Intolerance

For those with celiac disease or gluten sensitivity, avoiding gluten can be incredibly challenging. Gluten is found in a wide range of foods, including bread, pasta, and many processed foods.

Even small amounts of gluten can trigger symptoms in those who are sensitive.

However, avoiding gluten may be more than just a lifestyle choice for those with celiac disease or gluten sensitivity. Recent research has suggested that there may be a link between gluten intolerance and premature death.

The Link Between Gluten Intolerance and Premature Death

In 2017, a study published in the BMJ (formerly known as the British Medical Journal) suggested that people with celiac disease have a higher risk of premature death.

The study looked at 29,096 patients with celiac disease and found that they had a 2-fold increase in mortality compared to the general population.

In 2019, a study published in the same journal found a similar link between gluten sensitivity and premature death.

The study followed 110,017 participants for a median of 11.5 years and found that those with the highest levels of gluten consumption had a 7% higher risk of premature death compared to those with the lowest levels of gluten consumption. The researchers hypothesized that this increased risk of premature death may be due to inflammation caused by gluten intolerance.

Untangling the Mechanisms Behind Premature Death

While the link between gluten intolerance and premature death is not yet fully understood, there are several potential mechanisms that may contribute to this increased risk.

First, those with gluten intolerance may have a higher risk of nutrient deficiencies. This is because foods that contain gluten are often a primary source of several key nutrients, including B vitamins and iron.

Deficiencies in these nutrients can lead to a wide range of health issues, including anemia and cardiovascular disease.

Second, gluten intolerance may be associated with an increased risk of cardiovascular disease. Inflammation caused by gluten intolerance may increase the risk of atherosclerosis, which is the buildup of plaque in the arteries.

This can lead to a range of cardiovascular issues, including heart attacks and stroke.

Finally, gluten intolerance may be linked to a higher risk of cancer.

While the evidence is still preliminary, several studies have suggested that celiac disease may be associated with an increased risk of several types of cancer, including lymphoma and intestinal cancer.

Untangling the Benefits of a Gluten-Free Diet

Given the potential risks associated with gluten intolerance, many people have turned to a gluten-free diet as a way to reduce their risk of premature death. While a gluten-free diet can be challenging, it may offer several potential benefits.

First, a gluten-free diet may reduce inflammation in the body. This is because many processed foods that contain gluten are also high in sugar and unhealthy fats, which can contribute to inflammation.

By eliminating these foods, people with gluten intolerance may be able to reduce their risk of inflammation-related health issues.

Second, a gluten-free diet may be associated with a lower risk of cardiovascular disease. This is because many gluten-free foods, such as fruits, vegetables, and lean proteins, are naturally low in cholesterol and saturated fat.

By adopting a gluten-free diet, people with gluten intolerance may be able to reduce their risk of heart disease and stroke.

Finally, a gluten-free diet may reduce the risk of nutrient deficiencies.

While people with gluten intolerance may need to take supplements to ensure they are getting all the nutrients they need, a gluten-free diet may help reduce the risk of nutrient deficiencies by encouraging people to eat a wider range of whole, unprocessed foods.

Untangling the Risks and Benefits

For those with gluten intolerance, the risks and benefits of a gluten-free diet must be carefully weighed.

While a gluten-free diet may offer several potential benefits, it can also be difficult to follow and may lead to nutrient deficiencies if not carefully planned.

Ultimately, the decision to follow a gluten-free diet should be made in consultation with a healthcare professional. For those with celiac disease or gluten sensitivity, a gluten-free diet may be necessary to reduce the risk of premature death.

For others, a balanced diet that includes gluten-containing foods may be the best choice.

Untangling the Future of Gluten Intolerance Research

While much is still unknown about the link between gluten intolerance and premature death, ongoing research is shedding new light on this complex issue.

In the years ahead, we can expect to see new studies that explore the mechanisms behind gluten intolerance and its potential impact on long-term health.

Through ongoing research, we can work to untangle the risks and benefits of gluten intolerance, and develop new strategies to help those with gluten intolerance live longer, healthier lives.