Gluten is a protein found in a number of different grain products. Most people have no problem digesting this protein and wouldn't even be aware of its presence if not for the increasing habit of identifying gluten-free foods. These gluten-free options are becoming more important to individuals with celiac disease, a condition in which the body is unable to process gluten. This intolerance can have several health complications, but your blood pressure is not affected by gluten or an intolerance to it.
Gluten Intolerance
Gluten intolerance is a condition where the small intestine is unable to process a protein found in certain grains, particularly wheat, barley and rye. The gluten can be very destructive to the vili lining the small intestine and can damage the organ. This makes it difficult for the body to properly absorb nutrients, and if left untreated it can cause permanent damage to the small intestine. Gluten intolerance can have several other secondary effects elsewhere in the body, such as the blood.
Blood Type
Developing an intolerance to gluten is sometimes -- though not always -- genetically triggered. Scientists have found a link between gluten intolerance and type O blood, according to Puristat, a wellness company that focuses on digestive health. But this is still a large swath of the population -- 33 percent of the Western world has type O blood, and only a small percentage of people suffer from celiac disease. Family histories are still better predictors of gluten intolerance than blood type.
Other Effects on Blood
Gluten can have many different effects in the body, but high blood pressure is not one of them, regardless of whether you are gluten intolerant or not. In fact, the fiber found in many products featuring gluten can actually help lower your blood pressure and blood cholesterol. Some individuals who are gluten intolerant may suffer from a low red blood cell count or low blood sugar, but neither of these conditions affect your blood pressure.
Considerations
Gluten intolerance can be diagnosed with a blood test administered by a doctor. However, you shouldn't adopt a gluten-free diet until your diagnosis has been made, otherwise the test results can be thrown off. If you do develop high blood pressure, do not make assumptions on what might be causing the condition until you talk about possible causes with your doctor -- many times blood pressure can be increased due to several different factors, including your diet.
