So, What is Gluten?

Gluten is a group of proteins commonly found in wheat, barley, rye, and other grains. It plays an important role in giving dough its elasticity, helping it rise and maintain its shape. We’re going to look at what gluten is and its impact on health for people with allergies and intolerances including coeliac.

Gluten in Grains

Gluten comprises two main proteins: glutenin and gliadin. These proteins are present in the endosperm of the grain, which is the seed's storage for nutrient energy- think of it a bit like a yolk in an egg for a baby chick to grow. This is for the plant to grow grains.

Glutenin contributes to the elasticity, while gliadin offers stretchiness. When mixed with water, gluten forms a sticky network that is essential for the texture in many baked products.

Gluten in Food 

Gluten is prevalent in many everyday food items. Including many that you wouldn’t generally consider. It is found in:

• Bread
• Pasta
• Pastries
• Cereals
• Beer (as barley)
• Soy sauce

The protein is also used as an additive in food processing, affecting texture and flavour. You can read more about this in the factsheet on 1400 number ingredients.

Effects of Gluten on Health

There is three main health issues associated with gluten. Coeliac Disease, Non-coeliac gluten sensitivity and Wheat allergy. We talk about the role of gluten in the illnesses below.

 Coeliac Disease

For people with coeliac disease, gluten is harmful. Coeliac disease is an autoimmune disorder where the ingestion of gluten leads to ongoing damage in the small intestine. The body mistakenly attacks its own tissues when gluten is eaten, leading to nutrient absorption issues and symptoms like bloating, diarrhea, weight loss, and fatigue. Long term if gluten is not avoided there is a risk of developing osteoporosis (bones becoming brittle), liver disease and other autoimmune diseases. You can read more about Coeliac disease in the factsheet on Coeliac Disease.

 Non-Coeliac Gluten Sensitivity

Some people may experience symptoms like coeliac disease without the associated intestinal damage. This condition is called non-coeliac gluten sensitivity (NCGS) or referred to as gluten intolerance. Symptoms are varied and can include headaches, joint pain, and intestinal discomfort- including irritable bowel syndrome (IBS). NCGS can only be diagnosed with an elimination diet under the supervision of a health specialist. There is no test like that for Coeliac Disease.

 Wheat Allergy

Different from coeliac disease and NCGS, a wheat allergy involves an immune response to proteins found in wheat. Consumption leads to symptoms that can range from mild to severe allergic reactions, such as hives, or even life-threatening anaphylaxis. Unlike coeliac disease the issue for wheat allergy is not the gluten but the wheat protein so people with this condition can eat some grains with gluten in them and not have a reaction.

Gluten-Free Diet

A gluten-free diet excludes all foods containing gluten. This diet is essential for people with coeliac disease. For people with NCGS eliminating gluten will reduce symptoms and people with wheat allergies some gluten containing grains are avoided completely due to the proteins present triggering allergic reaction.

There’s a growing trend of people choosing gluten-free diets for perceived health benefits. While this is a personal choice, there is not much research to support avoiding gluten unless Coeliac disease, NCGS or wheat allergy is present.

Gluten-Free Options and Living in Australia

With the rise in awareness around gluten-related disorders, numerous gluten-free products are now available in Australian markets. The major supermarkets now have dedicated sections for gluten-free products, and there are specialist stores like Zero-G that stock only gluten free foods. In Australia the food standards require foods labelled as gluten-free contain no detectable gluten, making it safe for those requiring these options. For people with wheat allergies, you still need to take note of the presence of hydrolysed wheat which removed the gluten but not the wheat proteins that trigger the allergic reaction.

Where to Find More Information

The is a lot of information available about gluten and the health conditions related to it. Some of our favourite resources for information are: 

• Coeliac Australia: They offer comprehensive guidelines, community support, and updates on research.
• Dietitians Australia: Provide advice and resources on managing special dietary requirements including gluten free and wheat free diets.
• National Health and Medical Research Council (NHMRC): Is a centralised hub for health research and putting out guidelines and publications on dietary health, including gluten-related advice.
• Local Dieticians: can provide you with tailored advice on your specific needs around gluten and wheat avoidance.
• Your GP or Family Doctor: can provide you with some advice on testing for conditions and referrals to gastroenterologists or allergist to provide specialist care.

Conclusion

Understanding gluten is needed for managing certain health conditions and making informed dietary choices. While gluten poses no issues for most people, those with coeliac disease, gluten sensitivity, or wheat allergies need to be cautious. With a rise in gluten-free products and resources, navigating these dietary needs in Australia has become much easier.

For additional information, the following references can be useful:

1. Cousley, A., et al. (2021). "Celiac Disease: Current Care and Future Outlook in Australia." Journal of Gastroenterology
2. Smith, J. (2020). "Gluten-Related Disorders in Australia: A Broadening Horizon." Australian Health Review
3. Coeliac Australia (2023). "Living Gluten-Free." Available on Coeliac Australia's official website.