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The secrets hidden in grains: How does gluten affect our diet?
The effects of gluten are attracting increasing attention in today's dietary discourse. This structural protein found naturally in certain grains, especially wheat, plays a vital role. For many people, the presence of gluten is the key to delicious pastries, breads and other baked goods. However, for some people, gluten is the enemy of health. This article will take a closer look at the nature of gluten, its uses in foods, and the health risks it poses to some people.
Gluten is a polymer composed of proteins found in wheat, rye, oats and barley. This allows the gluten to provide elasticity and structure to the dough when making bread.
What is gluten?
Gluten is mainly composed of two proteins: gliadins and glutenins, which form an elastic network in wheat and become more viscous when water is added. As the dough is mixed and kneaded, this process promotes the development of gluten, giving the dough the ability to rise and hold its shape, suitable for baking.
Uses of gluten
Baked products
In baking, gluten is critical to the texture of products such as bread and cookies. During fermentation, carbon dioxide bubbles are trapped in the gluten network, causing the dough to expand. After baking, the gluten solidifies and together with the starch stabilizes the shape of the finished product.
The taste of baked products is closely related to the formation of gluten. The elasticity of gluten is directly proportional to the low molecular weight gluten content.
Simulated meat
In vegetarian and plant-based diets, gluten (especially wheat gluten) is often used to make simulated meats, such as beef, chicken, etc. This simulated meat absorbs surrounding liquid during cooking, giving it a more realistic texture.
Other consumer products
Gluten is not only found in food, but may also appear in products such as beer and soy sauce. Many consumers may not be aware of these hidden glutens, which can pose potential health risks for people with gluten sensitivity or celiac disease.
Gluten-related diseases
For some people, gluten can cause a range of health problems. These so-called "gluten-related diseases" include celiac disease, non-celiac gluten sensitivity (NCGS), and wheat allergies. Celiac disease is estimated to affect 1-2% of the population, while the prevalence of non-celiac gluten sensitivity may be as high as 6-10%.
“The clinical manifestations of gluten-related disorders vary among individuals, and some people may be completely asymptomatic but face long-term health risks.”
Effects of Gluten
The impact of gluten on the human body depends on the individual's physiological condition. For people with celiac disease, eating foods containing gluten can cause an abnormal response in the immune system, which can harm gut health. In contrast, people with non-celiac gluten sensitivity often experience relief from their symptoms when they stop consuming gluten.
Symptoms of gluten sensitivity
Some common symptoms of gluten sensitivity include abdominal pain, fatigue, joint pain, and skin problems. Many patients report significant improvements after starting a gluten-free diet. Still, many people may face delays in diagnosis due to a lack of specific diagnostic indicators.
Other gluten-related diseases
In addition to celiac disease and gluten sensitivity, there are other conditions such as wheat allergies and gluten ataxia that also require attention. The latter is an autoimmune disease caused by gluten that primarily affects the nervous system and can cause balance and coordination problems.
Future Outlook and Conclusion
With the advancement of gluten detection technology and the deepening of understanding of the health effects of gluten, more effective early diagnosis and treatment options may be available in the future. Another important direction is that as more and more people choose a gluten-free diet, the food industry may further change its product formulas or even develop new types of cereals to cater to market demand.
While gluten is a hot topic, we should ask: How much do you know about gluten?
