Gluten-free diet for neurological and psychiatric diseases: is it worth expecting an effect?

Abstract

Gluten represents an alcohol- soluble fraction of endosperm proteins of some cereals (wheat, rye, barley). The molecular characteristics of gluten, in particular, the high content of proline in the composition, determines its high resistance to human gastric, pancreatic and intestinal enzymes. Accordingly, gluten peptides retain their immunogenicity when they enter the internal environment of the body, which determines their ability to activate both the innate and adaptive immune response, and maintain pathological immune- mediated reactions that underlie the complex of gluten- associated diseases and pathological conditions. The question of how gluten consumption may be associated with various neurological disorders continues to be discussed. Despite the lack of sufficient objective evidence, the peculiarities of gliadin metabolism suggest the possibility of an association between the consumption of gluten- containing products with the development of neuropsychiatric disorders.. Of particular interest is the efficacy of gluten-free diet in the complex therapy of such diseases as autism, schizophrenia, as well as some neurological disorders, including chronic fatigue syndrome, various cognitive impairments, depression, etc. The article presents a number of research results, as well as discusses the potential mechanisms of the neurotropic action of gluten. The article discusses the potential metabolic and immunological mechanisms of the neurotropic action of gluten, analyzes the literature data regarding the effectiveness of a gluten-free diet in various neurological diseases and psychiatric disorders.