What is gluten? Gluten is the name given to a group of proteins that naturally occur in some cereals. The most important example is wheat , which is one of the most widely cultivated and consumed cereals in the world. Most wheat protein (85%-90%) is gluten, with some variation between wheat species. Other cereals that contain gluten include rye, barley, and triticale (a hybrid cereal resulting from crossing wheat and rye). Raw materials and foods prepared from gluten-containing cereals will also contain gluten. These may include for example flours, breads, cakes, pasta, breakfast cereals, beer, and many others. Furthermore, gluten can be extracted, concentrated, and used as an additive. This use is due to its properties as a protein source, but mainly to its heat stability and binding capacity. As an additive, gluten is used in the food industry to improve characteristics such as shape, consistency, texture, moisture, or flavor of various products. Therefore, it is also possible to find gluten where its presence would not be so evident at first, such as in sauces, ice cream, processed meats, industrial soups, vegetarian meat substitutes, seasonings, food colorings, and others. Gluten is also used in other industries, such as medicines and cosmetics. When is a gluten-free diet necessary? For most people, gluten is not a problem. However, some people cannot consume foods containing gluten. The reasons are related to health issues. Celiac disease Celiac disease is a chronic, autoimmune disease in which gluten consumption triggers an immune-mediated inflammatory response in the small intestine. This reaction causes inflammation and destruction of the intestinal mucosa, leading to intestinal and extra-intestinal symptoms. It is estimated that about 1% of the European population has celiac disease, although the disease may be underdiagnosed. Gluten intolerance or non-celiac gluten sensitivity When eating foods containing gluten, some people experience symptoms similar to celiac disease, but without intestinal lesions or markers of autoimmune disease. This condition is known as gluten intolerance or non-celiac gluten sensitivity . Wheat allergy There are also some people allergic to wheat. In this case, the allergy is to wheat and not to gluten itself. And in other situations, is it good to avoid gluten? No! Only people who have health issues related to gluten consumption should avoid it in their diet. In other cases, eliminating gluten from the diet will have no benefit and may even be harmful due to the nutritional deficiencies that may arise. If you suspect gluten may be the cause of some symptoms you are experiencing, you should consult your doctor , who will help determine whether or not the complaints are related to gluten consumption. If there is indeed a health problem related to gluten consumption, then yes, a gluten-free diet should be adopted. In this case, nutritionists are the professionals who can advise on planning such a diet . This intervention is important not only to ensure that all gluten-containing foods are eliminated from the diet, but also to ensure that all nutritional needs are met. In short… Avoiding gluten without a valid health reason does not guarantee benefits and can even be harmful. Therefore, a gluten-free diet should not be adopted before a thorough evaluation by a physician has been carried out, weighing the risks and benefits of this choice. The content published in the Health Guide is intended for the general public and is provided for informational and educational purposes only. It does not replace individual medical assessment, diagnosis, or personalized clinical advice from a qualified healthcare professional. The content is produced or reviewed by physicians and other healthcare professionals at Hospital da Luz and is based on the knowledge available at the time of publication or the most recent update, as indicated at the beginning of each item.
