Osteoarthritis, Inflammation, and a Wheat Protein

Yet more news on the dangers of inflammation…Scientists in Germany have discovered that a protein in wheat triggers the inflammation in chronic health conditions, such as rheumatoid arthritis, multiple sclerosis, asthma, and also contributes towards the development of non-coeliac gluten sensitivity.

Professor Detlef Schuppen, M.D., Ph.D. told OTW, “The first studies were done in my lab at Harvard Medical School in Boston, with the goal being to find the trigger of innate immunity on non-coeliac gluten sensitivity. We have just clarified the mechanisms how the transmittal of the inflammatory signal to the periphery works; amylase-trypsin inhibitors (ATIs) serve as a relevant—but not the only cofactor—that promotes inflammation; I (and many of my colleagues) see numerous patients with chronic inflammatory conditions that improve on a wheat free diet; my group (in collaborations with others) is now doing clinical studies plus/minus ATIs (gluten which is not the inflammatory agent here) in several chronic (mainly autoimmune) diseases.”

“All chronic inflammatory and maybe acute inflammatory conditions (e.g., postoperatively) may be affected, i.e., improved by a gluten and thus ATI-free diet—to date in several rodent disease models—this may also extend to osteoarthritis as long as it has a significant inflammatory component.”

According to the October 17, 2016 news release, “…The study shows that the consumption of ATIs can lead to the development of inflammation in tissues beyond the gut, including the lymph nodes, kidneys, spleen and brain. Evidence suggests that ATIs can worsen the symptoms of rheumatoid arthritis, multiple sclerosis, asthma, lupus and non-alcoholic fatty liver disease, as well as inflammatory bowel disease.”