Food intolerances: What are the different intolerances to wheat?

Bread and wheat-based products are in question for their gluten content and their effect on health in a large number of people. We are going to see the differences between intolerance, allergy and different sensitivities to wheat.

Wheat protein, either gluten or other proteins can cause intolerance. However, there are also other substances in wheat that can cause rejection reactions, allergies or hypersensitivity.

WHEAT ALLERGY

Wheat allergies mainly affect children and usually resolve in adolescence. Although rarely experienced by adults, a small number of reactions can be life-threatening (from anaphylactic shock, as is the case with all allergies).

Allergy symptoms can appear a few minutes after ingestion or several days later. They range from abdominal pain, vomiting, diarrhea, itching, hives to asthmatic complaints. Those affected have no choice but to avoid all varieties of wheat.

Gluten is not the only possible cause of a wheat allergy. Other wheat proteins, such as albumins and globulins, may also be responsible.

CELIAC DISEASE

Celiac disease is a potentially serious disorder in which the body produces antibodies against gluten.

If gluten-containing foods are eaten, chronic inflammation occurs in the small intestine. Symptoms include gas, abdominal pain, diarrhea and others associated with nutrient deficiencies due to difficulties in their absorption.

Since even small amounts of gluten can cause lasting damage to the intestinal mucosa, a strict gluten-free diet should be followed for life.

According to studies, the incidence of celiac disease varies greatly from country to country. In Denmark and the United States, for example, one person in 10,000 is affected. In Sweden and Great Britain, however, the incidence is one person in 300.

The genetic predisposition plays an important role, but this cannot be the only reason, since the incidence increased fivefold between 1950 and 2005.

It is possible that the amount of gluten consumed in childhood plays an important role in the development of the disease. According to Swedish researchers from the University of Lund, the risk of celiac disease increases significantly if children around 2 years of age eat more than 2 g of gluten per day, which corresponds to approximately 1 slice (35 g) of white bread or 1 portion of cooked bread or pasta (150 g).

But giving young children a completely gluten-free diet also doesn’t seem to be beneficial. A British study conducted in 2020 showed that children who consumed 4g of gluten per week starting at 4 months (just under 0.6g per day) were less likely to develop celiac disease than those who did not consume any food containing gluten.

In the case of a wheat allergy or celiac disease, the body reacts to all products that contain wheat protein. This applies not only to pasta and bread, but also to wheat seedlings, wheat germ oil, or wheat beer.

SENSITIVITY TO WHEAT

In recent years, the number of people who do not tolerate wheat well, despite the fact that they do not have allergies or celiac disease, has increased.

In this case, we speak of a non-celiac or non-allergic intolerance, or “wheat sensitivity” for short, which can affect up to 13 percent of the population.

The innate immune system is believed to play an essential role in this problem. It is possible that having certain infections affects the development of an intolerance to wheat.

The genetic predisposition plays an important role, but this cannot be the only reason, since the incidence increased fivefold between 1950 and 2005.

It is possible that the amount of gluten consumed in childhood plays an important role in the development of the disease. According to Swedish researchers from the University of Lund, the risk of celiac disease increases significantly if children around 2 years of age eat more than 2 g of gluten per day, which corresponds to approximately 1 slice (35 g) of white bread or 1 portion of cooked bread or pasta (150 g).

But giving young children a completely gluten-free diet also doesn’t seem to be beneficial. A British study conducted in 2020 showed that children who consumed 4g of gluten per week starting at 4 months (just under 0.6g per day) were less likely to develop celiac disease than those who did not consume any food containing gluten.

In the case of a wheat allergy or celiac disease, the body reacts to all products that contain wheat protein. This applies not only to pasta and bread, but also to wheat seedlings, wheat germ oil, or wheat beer.

SENSITIVITY TO WHEAT

In recent years, the number of people who do not tolerate wheat well, despite the fact that they do not have allergies or celiac disease, has increased.

In this case, we speak of a non-celiac or non-allergic intolerance, or “wheat sensitivity” for short, which can affect up to 13 percent of the population.

The innate immune system is believed to play an essential role in this problem. It is possible that having certain infections affects the development of an intolerance to wheat.

Symptoms such as abdominal pain, flatulence, diarrhea, constipation, and headache are similar to other intolerances, but usually disappear within a few days if more gluten-containing cereals are not eaten.

Unlike an allergy or celiac disease, gluten can be well tolerated again after taking it off the menu for a while or switching to a low-gluten diet.

On the other hand, gluten may not be the culprit for this wheat sensitivity reaction. It is now known that other components of wheat can also act as triggers:

SENSITIVITY TO WHEAT DUE TO TRYPSIN AND AMYLASE INHIBITORS (ATIS)

The so-called trypsin and amylin inhibitors (ATI) are proteins whose content is particularly high in cereals containing gluten.

ATIs are also found in gluten-free grains like millet and pseudo grains like buckwheat, but in low concentrations, so if there is a corresponding intolerance, no symptoms occur after consumption of these foods.

Studies have shown that ATIs cause intolerance because they can activate the immune system in the intestinal lining. The body’s own defense system classifies ATIs as enemies, causing slight inflammation in the intestine. Laboratory tests have shown that this can trigger more inflammatory reactions in the body.

This could explain why many people with wheat sensitivities not only have gastrointestinal tract symptoms, but also suffer from symptoms such as headache, tiredness, exhaustion, depressed mood, muscle and joint pain.

Studies have also shown that ITAs can have a negative effect on chronic inflammatory diseases such as multiple sclerosis, rheumatism, Crohn’s disease, psoriasis, and neurodermatitis.

Some patients report a great improvement in their symptoms when they avoid cereals that contain gluten or ATI.

WHEAT INTOLERANCE DUE TO FODMAPS

In addition to proteins, a group of carbohydrates and polyalcohol’s can also be responsible for the sensitivity of wheat.

Those known as FODMAPs (acronyms that arise from fermentable, oligosaccharides, disaccharides, monosaccharides and polyos ), are short-chain carbohydrates and related alcohols, which are poorly absorbed in the small intestine and quickly reach the large intestine, where they are fermented by bacteria.

During the fermentation process, gases such as hydrogen are released, causing flatulence. It especially affects people whose gut microbiota contains insufficient amounts of lactobacilli and bifido bacteria necessary for digestion or who suffer from irritable bowel syndrome.

Wheat is considered to be the main source of FODMAP in the daily diet. The most common FODMAPs found in wheat grain are oligo and polysaccharides. However, FODMAPs in wheat products can be drastically reduced with proper processing.

A long fermentation time with sourdough is the most effective. The dough process, that is, the development of the dough from mixing the ingredients to baking, should take more than 4 hours.