New findings on zonulin levels and gluten sensitivity.

Giovanni Barbara and team at the University of Bologna, Italy, found that gluten-sensitive individuals may posses higher levels of zonulin, which has been linked to inflammation and gut permeability. Gliadin protein has been found to be a trigger of zonulin in some individuals, this may have implications for non-celiac gluten sensitivity and diagnosis of such cases.

Zonulin an inflammatory protein first discovered in 2000 by Alessio Fasano and his team. High levels of zonulin in blood have been found in those with celiac disease by now. In Barbara’s study, levels of zonulin in gluten-sensitive individuals almost equal to those of celiacs. Zonulin has also been found to be involved in the development of autoimmune diseases (zonulin increases gut permeability.) These finding are very significant for cases of non-celiac gluten sensitivity but more research is needed.

Around 6 percent of the global population may be sensitive to gluten, according to gastroenterologist Alessio Fasano. Symptoms can much the same to irritable bowel syndrome, with abdominal pain, bloating, alternating diarrhea or constipation. And there can be other symptoms, including “brain fog,” headache, fatigue and joint and muscle pain.

Reference: “Zonulin Levels and Gluten Sensitivity” Celebrate Gluten-Free e-magazine, March 2016

Check also: Gluten Freedom: The Nation’s Leading Expert Offers the Essential Guide to a Healthy, Gluten-Free Lifestyle — Alessio Fasano