(This is part 3 of a 4 part series – TO BE a Gluten-eater OR NOT TO BE a Gluten-Eater – That is the question)
We all want to understand why there are conflicting views of gluten and as a result, doctors and scientists have set out to clear the air.
In 2011, Peter Gibson, Professor and Director of Gastroenterology at Alfred and Moash Univeristy and a team of other doctors performed a study, concluding that Gluten causes gastrointestinal symptoms in subjects without celiac disease. 34 subjects, with irritable bowel syndrome, but without celiac disease, were selected for the study. 19 of the patients were given two slices of bread, and one muffin containing gluten. The other 13 subjects were given gluten-free foods. This trial was double-blind, meaning none of the participants knew which group they were in. After six weeks on these diets, the results were significant enough to show an increase in stomach issues for those individuals consuming the gluten-laden muffins and bread. However, the evidence was far from decisive. The doctors came to the conclusion that, “’Non-celiac gluten sensitivity’ (NCGS) may exist, but no clues to the mechanism were elucidated” (Gibson 2011 study). This means the process which leads to these gastrointestinal problems was not revealed by the study, leaving room for question. As a result, two years later, Gibson conducted another experiment.
Gibson had noticed that, “reports of NCGS have not taken into account the presence of other components of wheat, particularly fructans, that might have been pathogenically responsible for the symptoms” (Biesiekierski JR). These fructans are referred to as “FODMAPs”, or in layman terms: sugars, more specifically carbohydrates, found in foods such as pastries, sodas, and other foods with high sugar content. “These types of carbohydrate are rapidly fermented but poorly absorbed in the small intestine, leading to functional gastrointestinal symptoms in sensitive individuals. Evidence suggests that a reduction in high FODMAP foods leads to an improvement in GI symptoms (Zubek, J).
This second study found that when pills containing gluten, but devoid of FODMAP’s were consumed under the pretense they were gluten-free, patients showed no significant signs of gluten sensitivity. Interestingly enough, the patients complained they had symptoms of gluten sensitivity when they were given pills with no gluten, but were under the pretense gluten was included. As a result, Gibson found that gluten sensitivity was a “nocebo” effect. The “nocebo” effect is the negative counterpart to the placebo effect, “The same reaction that prompts some people to get sick from wind turbines and wireless signals, was at work here” (Pomeroy).
Even with this new found evidence, many doctors, dietitians, and parents still blame gluten for ADHD, headaches, and even depression. However, after looking at many different government sponsored and academically based articles on the symptoms of celiac disease, none mention headaches, depression, or behavior related issues such as ADHD. For example, eatright.org, the world’s largest organization of food and nutrition professionals, includes a list of symptoms of those with a gluten intolerance on their website. Mentioned are: “Diarrhea, stomach pain, fatigue, joint pain, weight loss, and itchy skin rash” (eatright.org). If these are symptoms for those with an intolerance, a list for those with reported non-celiac gluten sensitivity should be close to identical. Because of this, I am skeptical when gluten is pegged for causing behavior issues, amongst other villainous claims.
Though logic may be faulty, it is hard to dispute anecdotal “evidence” that people have experienced. Sometimes personal experiences seem like empirical data when truly, we might not understand the science or process behind it. Conflict, specifically regarding gluten is due to misinformation and lack of knowledge.
Ben Fager