Gluten can cause brain inflammation and damage in extreme cases, according to new research.
A study conducted at the University of Otago in New Zealand found that feeding mice gluten poses a risk.
Gluten is known to cause side effects for people with celiac disease, including fatigue, bloating, digestive problems, and weight changes.
New research has shown that it can cause brain damage in people who consume it.
The test was run using the mouse
“The mouse is an excellent model for studying human physiology,” said Associate Professor Alex Tapps, who led the study.
They have very similar circulatory, reproductive, digestive, hormonal, and nervous systems.
“So it’s entirely possible that the same inflammation we found in mice also happens in humans.”
Gluten is found in some of Britain’s favorite foods such as pasta, bread, cereal, pizza and pastries.
The study showed that rodents on a diet containing 4.5 percent gluten experienced inflammation in the hypothalamic region of the brain.
This test used the average amount of gluten a human consumes daily.
This study suggested that such inflammation may contribute to brain damage and weight gain.
“If gluten causes inflammation in the human hypothalamus, which in turn damages the brain, it can have long-term adverse effects, such as weight gain and blood sugar dysregulation,” he said. The persistence of the effects of , for example, could exacerbate risks such as: Impaired memory function is associated with impaired blood sugar regulation. “
As alarming as this sounds, Tapp suggested that the findings are unlikely to affect most people.
Studies suggest that foods high in gluten may affect the brain in some cases
He added that it could only cause damage in extreme cases, and that Britons don’t necessarily have to eliminate gluten.
“I’m not saying gluten is bad for everyone. Going completely gluten-free for people with gluten tolerance could have health consequences that outweigh the potential benefits,” he said. ‘ said.
“People often do not consume whole foods, and highly processed gluten-free products are often low in fiber and high in sugar.
“Future studies will determine whether our findings in mice are applicable to humans and whether gluten-induced astrogliosis and microgliosis can also occur in people with gluten sensitivity. I am saying that we need to