Report on Gluten Intolerance and its Effects on Nutrient Absorption

This report delves into the intricate relationship between gluten intolerance and nutrient absorption within the small intestine. It begins by outlining the mechanisms of nutrient absorption, emphasizing the role of villi and microvilli in maximizing surface area for nutrient uptake. The report then elucidates how gluten intolerance disrupts this process, describing how gluten triggers an immune response that damages the intestinal lining, particularly the villi. This damage impairs the absorption of essential nutrients, including Vitamin B12, leading to various deficiencies and elevated homocysteine levels, indicating a poor vitamin status. The report utilizes a concept map to visually represent the cascade of events from gluten consumption to nutrient deficiencies. The report concludes by highlighting the importance of understanding these effects for individuals with gluten intolerance and the broader implications for nutritional health. The report is supported by multiple research journal references.

Nutrient absorption
affected by Gluten
Intolerance

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
MECHANISMS USED FOR NUTRIENT ABSORPTION...........................................................1
GLUTEN INTOLERANCE AND ITS EFFECT ON NUTRIENT ABSORPTION......................1
CONCEPT MAP.............................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Small intestine is that part of gastrointestinal tract which connects the stomach with the
large intestine. Comprising of three different region, duodenum, jejunum and ileum, the small
intestine is involved in three different functions namely, digestion, absorption and
immunological. Most of the nutrients from the ingested food are absorbed in the small intestine
(Santaolalla & Abreu, 2012). The surface area of small intestine, formed by presence of villi and
the microvilli is an important factor for normal nutrient absorption. Gluten intolerance damages
internal lining of small intestine which disrupts nutrient absorption.
MECHANISMS USED FOR NUTRIENT ABSORPTION
The digested food passes through the small intestine and is absorbed in the blood vessels
through active transport or diffusion. There is a lining of columnar epithelial tissue in the small
intestine. This lining, called mucosa, has a covering of folds called plicae circulares which
contain villi and micro villi (Wierdsma & et.al., 2013). The plicae circulares, villi and microvilli,
together increase the surface area for the absorption of nutrients. This serves the purpose of
limiting the loss of nutrients to the intestinal fauna. The villi contains a network of capillaries
and fine lymphatic vessels. The nutrients are transported from the intestine to the capillaries by
the epithelial cells of the villi. These absorbed nutrients are then transported to different organs
of the body via blood vessels (Caruso & et.al, 2013).
GLUTEN INTOLERANCE AND ITS EFFECT ON NUTRIENT
ABSORPTION
Gluten is a protein found in wheat, rye and barley. Gluten intolerance refers to a
condition, which is characterized by reaction of a person on ingestion of gluten. When a person
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with gluten intolerance is exposed to wheat and gluten, it triggers an immune response. The
immune response is triggered because gluten acts as a food antigen in gluten intolerant people.
An increased amount of white cells is produced in response to gluten, which leads to
inflammation of inner lining of small intestine (Catassi & et.al., 2013). In addition, if a person is
gluten intolerant, the small intestine is unable to digest gluten. The undigested gluten, which
passes through the small intestine, is too rough and causes irritation of the intestine. This
damages the villi and microvilli of the small intestine. The ability of small intestine to absorb
nutrients is thus hindered (Bizzaro & et.al., (2012).
Absorption of Vitamin B12 requires its transportation to the small intestine by specific
transport proteins. With gluten intolerance, the production of these transport proteins is slowed
down. As a result of this, people with gluten intolerance suffer from nutrient and mineral
deficiencies. Because of this, the total plasma homocysteine level becomes higher as compared
to the general population (Theethira, Dennis & Leffler, 2014). This is indicative of a poor
vitamin status. They also suffer from low protein, iron and albumin.
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CONCEPT MAP
3
Normal nutrient absorption
Gluten
Consumption
of gluten by a
gluten
intolerant
person leads to
inflammation
of villi in the
small intestine
The inflammation
damages villi in the
small intestine
The damaged villi are unable
to absorb the nutrients
Inability of the small
intestine to absorb
nutrients leads to
nutrient deficiencies.
Nutrient absorption affected by gluten
intolerance
Normal villi in
the small
intestine
Nutrients in the lumen of the
small intestine are absorbed by
villi and transported to the
organs through blood stream.
Gluten
Inflammation
Normal absorption of
nutrients takes place in
the small intestine.

REFERENCES
Journals
Bizzaro, N. & et.al., (2012). Cutting-edge issues in celiac disease and in gluten
intolerance. Clinical reviews in allergy & immunology, 42(3), 279-287.
Caruso, R. & et.al, (2013). Appropriate nutrient supplementation in celiac disease. Annals of
medicine, 45(8), 522-531.
Catassi, C. & et.al., (2013). Non-celiac gluten sensitivity: the new frontier of gluten related
disorders. Nutrients, 5(10), 3839-3853.
Santaolalla, R., & Abreu, M. T. (2012). Innate immunity in the small intestine. Current opinion
in gastroenterology, 28(2), 124.
Theethira, T. G., Dennis, M., & Leffler, D. A. (2014). Nutritional consequences of celiac disease
and the gluten-free diet. Expert review of gastroenterology & hepatology, 8(2), 123-129.
Wierdsma, N. J. & et.al., (2013). Vitamin and mineral deficiencies are highly prevalent in newly
diagnosed celiac disease patients. Nutrients, 5(10), 3975-3992.
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