What Is Gluten? Why It's Harmful for Some People
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Gluten is a protein in wheat, barley, and rye. For millions of people, it triggers an immune response that damages the gut. Here's the science.
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βKey Takeaways
What Is Gluten?
Gluten is a family of proteins found in wheat, barley, and rye. The two main proteins are glutenin and gliadin β gliadin is the one that causes problems for sensitive individuals.
Gluten gives bread its chewy texture and helps dough rise. It's the "glue" that holds baked goods together (the name literally comes from the Latin word for "glue").
Where Is Gluten Found?
Gluten is in three grains:
Plus any food made FROM these grains: bread, pasta, beer, soy sauce, cereals, cookies, cakes, and hundreds of processed foods.
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Why Is Gluten Harmful?
Gluten is NOT harmful for most people. About 93% of the population can eat gluten without any issues.
But for the remaining 7%, gluten triggers real health problems:
Celiac Disease (~1% of people)
An autoimmune disease where gluten triggers the immune system to attack the small intestine lining. This damages the villi (nutrient-absorbing structures) and leads to:
The only treatment is a strict, lifelong gluten-free diet.
Non-Celiac Gluten Sensitivity (~6% of people)
Causes similar symptoms to celiac but WITHOUT the autoimmune response or intestinal damage:
Wheat Allergy (<1%)
An allergic reaction specifically to wheat proteins (not just gluten). Can cause hives, breathing difficulty, and anaphylaxis.
Should YOU Avoid Gluten?
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Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten β a protein found in wheat, barley, and rye β triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
- Malt (Barley)
- Malt is fermented barley used as a flavoring or sweetener in cereals, chocolates, and beer; it is a major source of hidden gluten that is often overlooked on ingredient lists.
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About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.
Meet our full team βMedical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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