Wheat Consumption May Contribute to Diabetes

Overreaction in gut noted in study of people with type 1 version of disease

A group of Canadian researchers from the Ottawa Hospital Research Institute indicate that an abnormal immune response to wheat proteins may contribute to Type I Diabetes.

The operative word there is may, not "does".

The researchers identified genes associated with an abnormal immune response, whereby immune system T-cells overreacted to the consumption of wheat in the gut (stomach). Their study only consisted of 42 people, which is not large, however of those 42 people, nearly half demonstrated this response.

The implications?

The research team suggests that people with certain genes may be more likely to develop such an overreaction to wheat and possibly other foods in the gut. As such, this may negatively influence the immune system, thereby allowing the body to develop other immune problems, such as type 1 diabetes, they posit.

The study was published in the August issue of Diabetes.

The immune system has the task of achieving a balance to defend the body against foreign invaders (bacteria, viruses, etc.) without hurting itself or overreacting to the environment; this is challenging in the gut because there is an abundance of food and bacteria there. Therefore, people who have a genetic proclivity for immune system dysfunction may be at risk for such a problem.

Of interest, could this also have a role in the recent run of Celiac Disease?

The authors feel that their findings augment the growing evidence that the stomach is an active player in the diabetes disease process.