Health & Medicine, New Zealand (Commonwealth Union) – In a groundbreaking achievement thought to be a global first, scientists from the University of Otago have unveiled a revelation that wheat gluten can trigger brain inflammation in mice.
The study, spearheaded by Associate Professor Alex Tups and detailed in the Journal of Neuroendocrinology, holds potential significance for human physiological understanding.
He pointed out that mice provide an exceptional model for delving into human physiology, as they share remarkably similar circulatory, reproductive, digestive, hormonal, and nervous systems.
He further added that as such, there exists a plausible likelihood that the inflammation observed in mice could conceivably manifest in humans as well.
The research aimed to examine the impact of two diets on male mice: a standard low-fat diet (LFD) with 4.5 percent gluten content (equivalent to the average daily human consumption), and a high-fat diet (HFD) also enriched with 4.5 percent gluten. The focus was on determining whether these diets influenced factors such as body weight, metabolic indicators, or central inflammation for male mice.
“Gluten, which is found in cereals such as wheat, rye and barley, makes up a major dietary component in most western nations.
“While previous studies have shown gluten promotes body mass gain and inflammation in mice in the enteric nervous system and gastrointestinal tract, we investigated the impact of gluten on the brain.”
As anticipated to some extent, the study confirmed the presence of a moderate tendency for gluten to promote obesity in mice exposed to a high-fat diet. However, a novel discovery emerged: Associate Professor Tups noted that, for the first time, the research uncovered inflammation in the hypothalamus (brain) caused by gluten.
Associate Professor Tups indicated that within the brain, there are two types of immune cells resembling macrophages in the bloodstream. These are referred to as astrocytes and microglia. Remarkably, they observed that both gluten and the high-fat diet resulted in an increase in the population of these immune cells. Intriguingly, the addition of gluten to a normal diet led to the same degree of increase in cell count as observed when mice were subjected to a high-fat diet. Furthermore, the combination of gluten and the high-fat diet resulted in an even more pronounced escalation of cell count.
The hypothalamic area within the brain is an important area for coordinating basic metabolic activities such as body weight regulation together with blood sugar regulation.
The professor inquired that if gluten were to induce inflammation in the hypothalamus of humans, resulting in brain damage, the potential consequences could be quite detrimental over the long term. This might include factors like elevated body weight and compromised regulation of blood sugar. Should these effects persist, they could potentially escalate the susceptibility to conditions such as impaired memory function, which has been associated with disruptions in blood sugar regulation.
The underlying cause of this phenomenon remains unknown, he explains.
He indicated that this discovery is completely unprecedented, and the reasons behind it have yet to be established.
Further adding that it’s plausible that certain components of wheat or gluten that resist digestion could trigger an immune response akin to what’s observed in individuals with celiac disease, and that this response could manifest within the brain. However, these findings are in their infancy, and they require further research to ascertain whether these findings bear significance for individuals with celiac disease or gluten sensitivity.
Nonetheless, Associate Professor Tups emphasizes that this discovery should not lead individuals to abruptly eliminate gluten from their diets.
He indicated that they are not asserting that gluten is detrimental to everyone. For those who can tolerate gluten without issues, completely abstaining from it could introduce health considerations that might outweigh potential advantages. Frequently, individuals may not be consuming whole foods, and the alternative of highly processed gluten-free products often lacks sufficient fiber while being elevated in sugar content.
