Gluten, a protein found in high concentrations in wheat, barley and rye, gives breads and baked goods their characteristic chewy texture. Recent research has revealed that gluten may be the culprit in a host of health problems due to sensitivity to the protein that causes an immune reaction in susceptible people. An autoimmune disease known as celiac disease arises from a genetic sensitivity to gluten. Some research has shown a link between gluten sensitivity and rheumatoid arthritis.
Common Features
Rheumatoid arthritis and celiac disease share some similar features, according to a study published in the April 2006 issue of the journal "Trends in Immunology." An enzyme that is responsible for the reaction to wheat in celiac disease is the same enzyme that is involved in some autoimmune conditions such as rheumatoid arthritis. Other commonalities between the two conditions imply that current knowledge of the process behind celiac disease may help to identify faulty aspects of immune function in rheumatoid arthritis, say the researchers.
Minority Effect
Gluten intolerence is a problem for a minority of rheumatoid arthritis patients, according to a study published in the August 2010 issue of the "Scandinavian Journal of Rheumatology." In the study, scientists asked rheumatoid arthritis patients to report adverse food reactions in a questionnaire. Some of the patients also underwent food challenges. While 27 percent of the participants reported intolerance to certain foods, including wheat gluten, strong intestinal reaction was observed in only 11 percent and moderate reaction to gluten occurred in 33 of the patients. The researchers also noted that there was no association between those who reported adverse reaction to wheat gluten and those who showed a reaction on physical examination.
Diet and Symptoms
A gluten-free vegan diet reduces symptoms of rheumatoid arthritis, according to a study published in the 2008 issue of the journal "Arthritis Research and Therapy." In the study, rheumatoid arthritis patients with an average age of 50 years ate a gluten-free vegan diet for one year. The diet resulted in lower weight, a decrease in low density lipoprotein, LDL, cholesterol, decrease in oxidized LDL cholesterol and higher levels of the antibody that protects against atherosclerosis. Researchers concluded that a gluten-free vegan diet may offer anti-inflammatory and cardioprotective benefits to rheumatoid arthritis patients.
No Association
A study published in the February 2002 issue of the journal "La Tunisie Medicale" found no antigliadin antibodies -- an antibody associated with gluten sensitivity -- in 40 rheumatoid arthritis patients with an average age of 50 years. Evaluation of the patients' intestinal lining cells showed no alterations typical of gluten sensitivity. Rheumatoid factor was positive in 60 percent of the participants and 40 percent showed destructive immune activity within the intestinal tract.
References
- "Trends in Immunology"; A Gut Feeling for Joint Inflammation-Using Celiac Disease to Understand Rheumatoid Arthritis; Molberg Ø, et al.; April 2006
- "Scandinavian Journal ofRrheumatology"; Self-Reported Food Intolerance and Mucosal Reactivity after Rectal Food Protein Challenge in Patients with Rheumatoid Arthritis; Lidén M; et al.; August 2010
- "Arthritis Research and Therapy"; Gluten-Free Vegan Diet Induces Decreased LDL and Oxidized LDL Levels and Raised Atheroprotective Natural Antibodies against Phosphorylcholine in Patients with Rheumatoid Arthritis: a Randomized Study. Elkan AC,; 2008
- "La Tunisie Medicale"; [Antigliadin Antibodies in Rheumatoid Arthritis]. [Article in French] Kochbati S; 2002
