Lab test shows gluten causes brain inflammation
Researchers have observed for the first time that wheat gluten causes brain inflammation in mice. A similar effect can be observed in humans.Researchers at the University of Otago investigated the effects of gluten, which is found in many cereals, on brain function. Analysis in a mouse model showed that a high-fat diet enriched with gluten causes gluten-induced inflammation of the hypothalamus.
The scientists tested the effects of two types of diets on weight, metabolism and nervous system function in mice. One group of mice was given a low-fat diet enriched with 4.5% gluten (corresponding to the average daily intake of humans), while the second group was given a high-fat diet with the same amount of gluten.
The experiment confirmed the findings of previous observations that gluten promotes weight gain in mice and inflammation in the nervous system of the intestine and gastrointestinal tract. In addition, the researchers observed for the first time the inflammatory effect of the diet in the hypothalamus. This is a vital part of the brain that, among other things, is involved in coordinating key metabolic functions such as regulating body weight and regulating blood sugar levels.
Researchers found that gluten, together with a high-fat diet, increased the number of immune cells in the brain - astrocytes and microglia. Adding gluten to a regular diet increased their numbers to levels typical of a high-fat diet. And adding gluten to a "fatty" diet leads to even greater increases.
Mice are an excellent model for studying human physiology, the researchers note. These animals have very similar circulatory, reproductive, digestive, hormonal and nervous systems. Scientists believe the same inflammation could occur in humans.
Perhaps the digestion-resistant components of wheat or gluten could lead to the immune response seen in gluten-disease patients, which then manifests in the brain. These are initial findings, and we need more research to confirm whether this has implications for people with celiac disease or gluten sensitivity.
Researchers emphasize that the findings do not say that people should suddenly stop eating gluten. Switching to gluten-free foods can also cause complications in a "healthy" person. But the discovery shows that more research is needed into the possible manifestations of gluten intolerance in people.