With the prevalence of coeliac disease on the increase and some people with other conditions such as Irritable Bowel Syndrome (IBS) and autism found to benefit from following a gluten free diet some medical professionals are questioning whether the introduction of wheat in the modern diet could be a possible trigger for some of our issues with digestion.

Wheat - a new grain in our diet

In terms of the history of human beings, wheat is still a relatively new grain in our diet. When you consider that wheat has only been around for 10,000 years, which is less than 1% of mankind’s lifetime on this planet, it helps us to understand why so many people can have problems with the digestion of this cereal.

The first cases of coeliac disease are described

In the second century AD, the Greek doctor, Aretaeus found a condition which caused abdominal pain and diarrhoea. He described people suffering from the condition as “coeliac”. Coeliac disease is an autoimmune condition brought on by an intolerance to gluten, a protein found in wheat, barley and rye.

It wasn’t until 1888 that the association was made between diet and improvement in symptoms. In the 1920s an all banana diet was trialled and a diet where the patient just ate carbohydrates.

A gluten free diet is recommended

During the second world war, the number of people diagnosed with coeliac disease declined in line with the bread shortages, indicating that the proposal of Dutch physician, Williem Dicke, to follow a gluten free diet to ease symptoms was correct.

Wheat production expands

Although wheat has been available for around 10,000 years, it wasn’t until the Nutrition Society was formed in the 1940s with the objective of increasing the production of wheat in the UK that the real uplift occurred; by the end of the 20th century production had increased fivefold.

Incidence of coeliac disease increases

In the 1950s coeliac disease in the UK was reported to affect around 1 in 8,000 people whereas the reported incidence of coeliac disease in 2011 is 1 in 100. There are some medical professionals who believe that the increase in the production of wheat along with this increased prevalence isn’t a co-incidence.

Gluten related issues impact further afield

As consumption of wheat based grains increases in Asia and Africa, the incidence of coeliac disease and other gluten related disorders is on the increase in these continents.

Other conditions found to benefit from a gluten free diet

Studies have shown that some people suffering from other conditions such as IBS and autism have found that a gluten free diet can help ease their symptoms.

Research has begun into a new emerging condition, gluten sensitivity, where people who experience symptoms similar to those found with coeliac disease (but who have had coeliac disease excluded) can benefit from following a gluten free diet. This condition could potentially affect up to 6% of the population, around 3.6 million people.

Final thoughts

Although many people do not experience any issues with the digestion of wheat in their diet, clearly the number of people following a gluten free diet has increased significantly in the last fifty years in line with the increase in wheat production.

If you have any questions about this interview, or you would like to share your views, please comment below. For more information on coeliac disease and related conditions please visit our coeliac help and advice section.












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