Sensitivity to Gluten, epidemic? or diet trend?

Summary           

 Lately, the idea of becoming gluten-free has enticed many. Although, only around 1 in 100 people have celiac disease, many others have “non-celiac gluten sensitivity” meaning they feel better not eating gluten. Doctors at the University of Chicago stated that the definition of gluten sensitivity is not a diagnosis as celiac disease is, but it is a description and an explanation. Supporters of a gluten-free diet argue that tons people are blindly suffering from this unseen epidemic. While others doctors see gluten-free foods as a passing diet trend. One thing is agreed upon though, which is wheat has only been around for 10,000 years, since agriculture was developed. Before that, man evolved not knowing grains or wheat. The human intestine cannot completely digest gluten, and especially in present times when grain is often genetically modified. Gluten is the only substance that contains the glutenin and gliadin protein. Anyone with celiac disease cannot break down these proteins and the immune system attacks the intestine. For the rest of us, gliadin is not fully digested, but is passes through us without harm. Blind studies have been conducted, and the results shows that people who ate gluten felt worse, giving credit to believers of gluten sensitivity. Gluten sensitivity cannot be measured by blood work or tests, but is based off of how people feel. Although having gluten sensitivity is unrelated to the genetic mutation found in people with celiac disease. The numbers of people being diagnosed as having celiac disease are on the rise, but at the same time people are becoming more aware it too.

NOS Themes

           This article shows that science is debatable and tentative, there are many differing views on this topic, and nothing has been officially proven one way. Also the role of skepticism is important because some doctors believe gluten free is a diet fad. The evidence to support gluten sensitivity has also been repeated many times by many scientists making the evidence reliable.

Link: http://well.blogs.nytimes.com/2013/02/04/gluten-free-whether-you-need-it-or-not/?ref=science

 -Rachel Nelson, Hour 1