Gluten and cereals containing gluten: occurrence and health relevance

Gluten is a natural component of many types of cereal. It consists of specific protein components that are prevalent in wheat varieties (including spelt, emmer and einkorn), rye, barley and, in small amounts, oats. Its distinctive property is that it makes dough elastic and ensures that bread becomes light and airy. This is why gluten is so important in the baking process. Many foods made from cereals, such as bread, pasta and pastries, contain gluten. It may also be present in other processed foods such as sauces, chips or sausages, for example as an additive to improve consistency. For most people, gluten poses no problem. It has been consumed in cereal-based foods for thousands of years – without any adverse health effects. However, it can have adverse effects in cases of certain allergies or hypersensitivities, such as wheat allergy and coeliac disease. 

In the chronic condition known as coeliac disease, the immune system reacts to gluten. Even small amounts can damage the small intestine and cause nutrient deficiencies. Those affected must therefore strictly avoid gluten for the rest of their lives. Wheat allergy is also triggered by certain protein components in wheat play, which can cause an allergic reaction in those affected after consuming wheat.

Avoiding gluten is not recommended unless medically necessary. On the contrary: anyone who avoids gluten-containing foods without a medical reason often restricts their diet unnecessarily and puts their health at risk. Cereals, particularly wholemeal products, provide important nutrients such as dietary fibre, vitamins and minerals, and are an essential part of a healthy diet.