Bread and pasta may be to blame for your depression and fatigue — and could even cause schizophrenia
There’s bad news for carboholics.
A growing body of research suggests that eating bread, pasta and other grain products may trigger or worsen a wide range of psychological symptoms, including depression, anxiety and even schizophrenia.
Experts warn that some people could be especially at risk, with these mealtime staples quietly sabotaging their brains every time they take a bite.
The key culprit, researchers theorize, is gluten.
This naturally occurring protein — found in wheat, barley and rye — acts as a binder that gives baked goods and other foods their structure and chew.
For most, it’s harmless. But in others, gluten sensitivity can trigger a range of unpleasant symptoms, including bloating, diarrhea, constipation, fatigue, headaches and joint pain, according to the Cleveland Clinic.
In more serious cases, it can develop into celiac disease, an autoimmune disorder in which the body mistakes gluten for a harmful invader, like a virus. The resulting immune response triggers inflammation and damage in the small intestine — but the effects may go far beyond digestion.
“Inflammation that starts in the gut doesn’t stay in the gut. [It] can have a damaging effect on the brain,” Dr. Emeran Mayer, a gastroenterologist and neuroscientist, told Psychology Today.
“When immune cells are activated, the vagus nerve system sends a signal to the brain that can trigger fatigue and depression-like behavior,” he noted.
In children, that can look like irritability or symptoms of ADHD. In adults, it may show up as brain fog, mood disorders or more serious psychiatric conditions.
Take depression, for example. While around 8% of the general population is diagnosed with major depressive disorder at some point in their lives, studies suggest that people with celiac disease are hit much harder — with some research putting the rate as high as 30%.
Celiac disease has also been linked to a greater risk of anxiety, panic disorder and even schizophrenia. In fact, one study found that people with celiac are three times more likely to develop schizophrenia than those without the condition.
Beyond inflammation, research suggests that damage to the gut lining caused by gluten sensitivity may also contribute to these mental health issues.
That damage can interfere with the absorption of nutrients essential for brain function, including B vitamins, iron, vitamin D, magnesium and zinc. Deficiencies in any of these can lead to a variety of psychological symptoms.
Scientists have also found that people with schizophrenia often test positive for high levels of antibodies linked to gluten sensitivity, hinting at a possible connection between the two.
These antibodies can cross the placenta, and studies show that mothers with elevated levels may increase the risk of psychosis in their children.
“We don’t know everything. But it’s another step closer connecting the dots about these illnesses,” Deanna L. Kelly, a psychiatry professor at the University of Maryland School of Medicine who has spent the past 15 years leading clinical trials in schizophrenia and severe mental illness, told The Telegraph.
The research is mixed.
Some studies have found that a gluten-free diet can ease anxiety, depression and neurological complications in people with celiac disease or gluten sensitivity.
In one trial, participants with celiac reported lower anxiety levels after following a gluten-free diet for a year.
But others show no significant improvement — and in some cases, anxiety levels remained elevated even after cutting gluten.
Some experts think part of the problem may come from the psychological stress of managing a chronic health condition.
“Being on a gluten-free diet can also lead to some of these psychiatric or mental health issues, because you have to be somewhat hyper-vigilant,” Debra Silberg, a gastroenterologist and chief science officer at Beyond Celiac, told Discover Magazine.
“There’s also a fear of going out and becoming exposed to gluten,” she added.
Across the country, about 1 in every 133 people — roughly 1% of the US population — is estimated to have celiac disease, according to Beyond Celiac. That adds up to around 2 million Americans.
Researchers believe the number of people affected by gluten intolerance is much higher. Studies estimate that about 6% of the US population — or roughly 20 million people — may be sensitive to gluten.