GLUTEN AND THE BRAIN

Course overview

Gluten is the general name given to the proteins found in certain grain products. Avoiding foods containing gluten has become an increasingly popular trend in the United States, due in large part to the growing belief that eating foods containing gluten may contribute to weight gain and obesity, there are proven problematic disorders related to gluten intolerance. At the same time, gluten intolerance, which encompasses celiac disease as well as non-celiac gluten sensitivity, is a health issue of growing concern. Celiac disease is an autoimmune disorder and chronic inflammatory condition that most often results in injury to the mucosal lining of the small intestine. This may result in malabsorption of nutrients, which is a key contributor to numerous chronic diseases. However, celiac disease and gluten sensitivity in general often exist in the absence of classical symptoms ? namely bloating, diarrhea and other digestive symptoms ? causing numerous cases of this disease to go undiagnosed. The classical and non-classical symptoms of these disorders ? such as fatigue, ?brain fog,? depression and anxiety, and other neurological and psychiatric problems ? can greatly impact an individuals? ability to function in the workplace, and can impair their ability to care for themselves at home. The purpose of this home study course is to review the facts and fallacies about our response to gluten in hopes of clarifying the widespread confusion that now surrounds this topic. Particular attention is given to the role that gluten may play in brain function and disease. Clinicians will learn about gluten, its main common and uncommon food sources, and how it is typically broken down in the digestive tract; the role of gluten in celiac disease and non-celiac glucose sensitivity; and the symptoms of these disorders and diagnostic guidelines. They will further learn about the neuropsychiatric components of the gut-brain link to gluten sensitivity, and the possible role of the microbiome in gluten sensitivity. Clinicians will learn about the primary treatment for gluten intolerance ? a gluten-free diet, including potential disadvantages of eliminating gluten from the diet ? as well as other potential treatment approaches. And by increasing their understanding the role of gluten sensitivity in brain function and neuropsychiatric disorders, clinicians will be better prepared to assist patients and family members to seek additional help should it appear warranted.