Intestinal dysbiosis and coeliac disease

Friday, 16 October 2020 / Published in Nutrition
Intestinal dysbiosis and coeliac disease

We now know the mechanisms of coeliac disease and wheat allergy: coeliac disease is a chronic autoimmune disease triggered by the consumption of gluten in genetically predisposed subjects that causes intestinal and extra-intestinal symptomsintestinal, while wheat allergy is an adverse reaction of the immune system to wheat proteins.
But what happens in the presence of a non-coeliac gluten sensitivity? following the ingestion of gluten emerge gastrointestinal disorders such as abdominal pain, bloating, irregular alvo (diarrhea and alternating constipation), both extraintestinal, including chronic fatigue, headaches, mental confusion, joint and muscle pain, eczema or rash, depression, anemia. These occur within a few hours or a few days of the ingestion of foods containing gluten and the symptoms improve or disappear rapidly with the exclusion of the latter and recur after their reintroduction.
Once you diagnose the condition, how can you trace the causes? The review has shown that it is a multifactorial condition, which the doctor only diagnoses by exclusion, that is, excluding that the subject in front of him is neither celiac nor allergic to gluten.
Other studies, however, have focused their attention on the possible role played by amylase/trypsin inhibitors (ATI), a set of proteins contained in cereals that support their natural defense against pests and insects.
Researchers have shown that Ati are strong activators of dendritic cells and, therefore, of our immune defenses, thus causing inflammation. When, in fact, the intestinal alkaline phosphatase is reduced, inflammatory intestinal pathologies are manifested and, unfortunately, also the sensitivity to non-coeliac gluten.
The loss of balance between the different intestinal bacterial components causes a decrease in butyrate production, thus causing increased intestinal permeability, alterations in the mucus layer and, therefore, direct contact between enterocytes and microbial antigens (such as LPS) and food-based antigens (such as gluten), creating a vicious circle.
There is no point in removing only gluten from our diet if we then continue to eat badly, thus contributing to intestinal dysbiosis. What should be done, instead, is to conduct as much as possible a regular and healthy lifestyle, consuming quality foods, eliminating simple sugars and refined carbohydrates from their diet.

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