Gluten Allergies Becoming Increasingly Common
Researchers from the Mayo Clinic and the University of Minnesota conducted a study in order to determine whether Celiac disease, which occurs in people who are unable to digest gluten, is on the rise. The scientists turned to "medical archeology" for answers, specifically to frozen blood samples taken from recruits at the Warren Air Force base in Cheyenne, WY, between 1948 and 1954, where at the time strep infections were rampant. The samples are part of a now-famous study that proved treating strep infections with antibiotics would prevent rheumatic fever, a serious heart ailment that can follow strep throat.

According to a study by the Mayo Clinic, roughly one in every 133 people has celiac diseasemaking it four times more common now than it was in the 1950s.

Gluten allergy causes many symptoms including: painful stomach cramps, bloating, gas, increased appetite, weight loss, fatigue, constipation, or diarrhea. Eating these foods containing gluten can cause damage to the intestines, and affect the body’s ability to effectively absorb nutrients. In the worst case scenario, it can be fatal.

So why the increase in this disease?

The most probable reason is the environment. We are taught to disinfect, to remove all germs and as a result, this may cause an increase in immune system reactions. However, celiac disease is a global issue, and affects both developed and developing countries, therefore this "hygiene hypothesis" may not be the main cause. Another explanation centres upon the overly processed nature of most gluten products such as bread, pasta, and baked goods. We may simply be basing our diets around these items too much.
The findings were particularly surprising as the medical community has commonly believed that the significant increase in the diagnoses of wheat gluten intolerance was the result of greater awareness and detection. Unfortunately, scientists have yet to pinpoint the exact cause of this condition, but suggests that one reason may be related to rapid changes in our eating habits and changes in the way food is processed. "Fifty years is way too fast for human genetics to have changed," says Dr. Murray. "Which tells us it has to be a pervasive environmental influence."