Gluten – Who Really Suffers from It?
Laura Schneider
2026-03-22
10 min. read
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Gluten is a protein that can be found in numerous grains. Many individuals question its safety in consumption and whether it genuinely has a positive impact on the digestive and nervous systems. There are numerous popular diets that propose eliminating this protein, but is it truly worth avoiding?
Gluten - the definition
Gluten is a collective term for a group of proteins found in wheat and other cereals. Its specific composition is dependent on various factors such as the type of fertilizer used, the maturity stage of the grains, or the date of harvesting. It consists of fibrous glutenins and prolamines. The most popular fraction is the most allergenic of all proteins - gliadin. Gluten also includes hordein, secalin, and avenin. Despite its often unfavorable associations, gluten can offer benefits, particularly in the baking industry. Its proportion in flour serves as an indicator of baking quality. The higher its content, the more light and delicate the baked goods will be. Gluten is primarily found in grain products such as wheat and its variants, barley, rye, and oats. Although the latter grain contains the least allergenic fraction of gluten and was once considered safe for consumption by individuals on a gluten-free diet, according to FAO/WHO, it is not safe for those diagnosed with celiac disease, dermatitis herpetiformis, or gluten allergy.
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