Diet diary: Wheat and increasing incidence of celiac disease

The first one genome wild wheat (also called einkorn) has the simplest genetic code of the plant, containing only 14 chromosomes. Shortly after the cultivation of the first einkorn plant, the emmer variety of wheat made its appearance in the Middle East and contained 28 chromosomes. Modern wheat, however, is a 42-chromosome plant.

The difference is not only physical. Disease triggering gluten proteins are indeed expressed to higher levels in the modern variety. Other factors such as total gluten intake, use of fertilisers and pesticides and genetic susceptibility also may determine development of celiac disease and gluten sensitivity.

While improved diagnosis certainly is a factor, but it cannot alone explain the current epidemic of celiac disease.

Wheat is listed among the top eight food allergens and adverse reactions to wheat and wheat protein can be in the form of an allergy, celiac disease, skin rashes (dermatitis) or intolerance also known as non-celiac gluten intolerance (NCGI). Symptoms for allergies could be respiratory, asthma, atopic dermatitis, urticaria, and anaphylaxis.

Celiac disease is the chronic inflammation of the gut which leads to mal-absorption of food and symptoms can be diverse, ranging from diarrhoea, gastrointestinal disturbances like abdominal distension, flatulence, pain, constipation, nausea, vomiting to growth problems, stunting and anaemia. Not everyone though presents these symptoms. In fact, only 50 per cent cases may present with typical symptoms.

Other symptoms include weight loss, lethargy, tiredness, bone problems like osteoporosis and cramps; skin problems, infertility, mouth ulcers, numbness and behavioural problems like depression, anxiety, irritability and poor school performance. Absence of typical symptoms makes the diagnosis difficult and often leads to ill health and life threatening maladies.

Symptoms and presentation of celiac disease and non-celiac gluten intolerance are similar and are associated with auto-immune diseases. With the increasing recognition of toxicity and ill-health associated with modern wheat, farmers, agriculturists, food industry, government and consumers may need to adapt to the new requirements. The exponential growth of the gluten-free market in the last few years globally cannot be ignored as yet another food fad.

Author is a clinical nutritionist and founder of http://www.theweightmonitor.com and Whole Foods India