Fatigue describes a general lack of energy and motivation. Chronic fatigue occurs when the feeling persists and fails to resolve with rest. Although fatigue occurs as a normal response to physical exertion or emotional distress, it might also signal the presence of an underlying medical condition. For 1 out of every 133 people in the U.S., fatigue might be a result of an autoimmune response to gluten, a medical condition known as celiac disease, according to the University of Maryland Center for Celiac Research.
The Basics
Gluten is a protein, but gluten actually describes two proteins -- gliadin and glutenin. These proteins naturally occur in three of the main cereal grains: wheat, rye and barley. These two proteins bind together, forming gluten, which serves the purpose of providing strength and texture to food products. When you mix wheat flour with water to form dough, the gluten becomes the sticky substance that gives the dough the elasticity and traps the gases formed as the yeast ferments, which helps the bread to rise, creating an airy, smooth texture in the final product. Most bread and cereal products contain gluten. The properties of gluten make it an ideal substance to add texture or provide thickening, so many processed foods contain ingredients derived from gluten.
Autoimmune Response
Gluten does not negatively affect all people -- only those who have a specific combination of genes. For those with a genetic susceptibility to gluten sensitivity, gluten triggers the immune system to release a specific type of antibody. Although initial scientific research theorized that the gliadin portion of gluten triggered the immune response, information published in the "European Journal of Gastroenterology Hepatology suggests that both gliadin and glutenin" elicit the response. Antibodies attack the cells lining the small intestine -- the portion of the digestive tract responsible for absorbing nutrients, including the energy-providing molecules from food.
Energy Deficiency
The human body needs fuel in the form of food. Food contains three different macronutrients: carbohydrates, protein and fat. All three types provide calories the body converts into energy. The damage to the small intestine caused by gluten and the immune system reduces the absorption of food, which leaves the body with limited energy. Without energy, the individual cells cannot perform their functions, leaving the body feeling fatigued. Those with celiac disease also fail to efficiently absorb essential vitamins, which can contribute to fatigue.
Vitamin Deficiency
Essential vitamins are the organic substances necessary to support daily functions, but that the body cannot produce on its own. The body absorbs vitamins from food through the lining of the small intestine. Continued damage to the small intestine due to celiac disease can cause a vitamin deficiency. Vitamin B-12, found in meat, fish and eggs, is vital for the production of red blood cells, which contain a protein called hemoglobin that carries the oxygen to all the cells in the body. Without enough healthy red blood cells, a condition known as anemia, the cells become deprived of oxygen, which causes fatigue. Vitamin B-6 and iron are also essential for healthy red blood cell formation, and a deficiency in these nutrients can also cause fatigue.
References
- University of Maryland Center for Celiac Research: Celiac Disease FAQ
- MedLine Plus: Fatigue
- "European Journal of Gastroenterology and Hepatology"; "Gliadin, Glutenin or Both?"; May 2006
- National Digestive Diseases Information Clearinghouse: Celiac Disease
- Mayo Clinic: Celiac Disease -- Symptoms
- PubMed Health: Celiac Disease
