Do gluten peptides stimulate weight gain in humans?

Brouns, Fred; Shewry, Peter R.

doi:10.1111/nbu.12558

Cited by 4 publications

(2 citation statements)

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“… Composition of the wheat kernel and of wheat protein, based on data from ( 138 , 139 ), adapted from Brouns and Shewry ( 140 ). …”

Section: Introductionmentioning

confidence: 99%

Diet associations in endometriosis: a critical narrative assessment with special reference to gluten

Brouns,

Van Haaps,

Keszthelyi

et al. 2023

Front. Nutr.

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Endometriosis is characterized by the presence of endometrium-like tissue outside the uterus. The etiology remains largely unknown. Despite adequate treatment, patients can still experience symptoms or side effects resulting in therapy incompliance and in self-management strategies such as dietary measures is increasing. A gluten free diet is thought to be contributory in reducing endometriosis-related pain, thereby optimizing quality of life. However, data is conflicting and currently provides no evidence for causality. This narrative review aims to put the effect of dietary self-management strategies on endometriosis in a balanced perspective, especially the effect of gluten and a gluten free diet. Several studies have found a strong overlap in symptoms, metabolic and immune responses associated with endometriosis and those associated with celiac disease, ulcerative colitis, Crohn’s disease, irritable bowel syndrome and non-celiac wheat sensitivity. However, it remains unclear whether these diseases and/or disorders are causal to an increased risk of endometriosis. Some studies have found a positive effect on the risk of endometriosis, endometriosis-related symptoms and quality of life (QoL) when women either avoided certain nutrients or foods, or applied a specific nutrient supplementation. This includes the avoidance of red meat and omega-3, an increasing intake of foods rich in anti-oxidants, micronutrients and dietary fibers (e.g., fruit, vegetables) and the appliance of a gluten free diet. However, data from the available studies were generally graded of low quality and it was noted that placebo and/or nocebo effects influenced the reported positive effects. In addition, such effects were no longer seen when adjusting for confounders such as overweight, when a translation was made from in vitro to in vivo, or when the nutrients were not supplemented as isolated sources but as part of a mixed daily diet. Finally, some studies showed that long-term adherence to a gluten free diet is often associated with an impaired diet quality and nutrient intake, leading to negative health outcomes and reduced QoL. Concluding, scientific evidence on the efficacy of dietary interventions on well-defined clinical endpoints of endometriosis is lacking and recommending a gluten free diet to women solely diagnosed with endometriosis should therefore not be advised.

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“… Composition of the wheat kernel and of wheat protein, based on data from ( 138 , 139 ), adapted from Brouns and Shewry ( 140 ). …”

Section: Introductionmentioning

confidence: 99%

Diet associations in endometriosis: a critical narrative assessment with special reference to gluten

Brouns,

Van Haaps,

Keszthelyi

et al. 2023

Front. Nutr.

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“…Observations from animal and in vitro laboratory research, have led to the suggestion that the presence of gluten exorphins, peptides with 4–8 amino acids that have opioid activity, stimulates weight gain and decrease resting energy expenditure, resulting in weight gain, however, a critical assessment found no reliable evidence in support of this claim ( 262 ).…”

Section: Sourdough Fermentation As a Tool To Obtain Nutritional And H...mentioning

confidence: 99%

Does sourdough bread provide clinically relevant health benefits?

et al. 2023

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During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and in vitro analyzes, which raises questions about the actual impact on human nutrition. This review focuses on grain components, which may cause adverse effects in humans and the effect of sourdough microbiota on their structure, quantity and biological properties. Furthermore, presumed benefits of secondary metabolites and reduction of contaminants are discussed. The benefits claimed deriving from in vitro and in vivo experiments will be evaluated across a broader spectrum in terms of clinically relevant effects on human health. Accordingly, this critical review aims to contribute to a better understanding of the extent to which sourdough bread may result in measurable health benefits in humans.

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