Type 1 Diabetes and Gluten Intake

Year 2024, Volume: 6 Issue: 2, 109 - 120, 31.07.2024

Esila Bayar , Ayşe Ünlü

Abstract

Type 1 diabetes is a chronical disease which comes along with dependence on insulin lifelong. Such incidence appears due to pancreatic beta cells’ immune-mediated destruction. It has been reported that, alongside the genetic factors, environmental factors are also important. Recently, among newly diagnosed patients, incidence of type diabetes has increased. Meanwhile, there is a decrease in the prevalence of high-risk HLA haplotypes. This situation coincides with increasing factors such as the use of antibiotics, the popularity of low fiber intake, and a high intake of gluten, suggesting that environmental factors may potentiate autoimmunity in beta cells. Gluten is a storage protein. And it is found in wheat, rye and barley. The hypothesis is that, gluten may be affective on immune cell populations and profile of cytokine, therefore lead to gut microbiota’s dysbiosis. Gluten may also have effects such as being immunogenic and activating the autoimmune response. Studies are done. And some of them has shown that gluten intake increases the risk of type 1 diabetes as well as no effect, and it has been suggested that gluten exposure during fetal life and the time of first exposure to gluten may be a factor. In studies on gluten-free diet, results such as better glycemic control and reduction in hypoglycemia attacks have been obtained and it has been considered that gluten-free diet may be protective. Although there are inferences that high gluten intake is related to a rise in the risk of type 1 diabetes, it has also been observed that there are some opposite inferences. This review article has been prepared by reviewing the national and international literature within the last six years and it was aimed to evaluate the possible mechanisms and effects of gluten in the development of type 1 diabetes.

Keywords

type 1 diabetes, gluten, islet autoimmunity

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