RELAÇÃO ENTRE GLÚTEN E PROCESSOS INFLAMATÓRIOS: UMA REVISÃO

Abstract

Gluten is a protein complex found mainly in wheat, barley, and rye and is widely consumed in the human diet. Although its association with celiac disease is well established, increasing attention has been given to its potential role in inflammatory processes beyond this condition. This study aimed to analyze the relationship between gluten consumption and inflammatory processes in the body, emphasizing intestinal inflammation mechanisms and their possible systemic repercussions. This research consisted of a qualitative and descriptive literature review based on scientific publications retrieved from national and international databases. The findings demonstrated that gluten plays a central role in the pathophysiology of celiac disease, acting as a direct trigger of immune and inflammatory responses in genetically susceptible individuals. In contrast, in conditions such as non-celiac gluten sensitivity, the underlying mechanisms remain only partially understood and appear to depend on multiple factors, including intestinal permeability, gut microbiota, and associated dietary components. The literature also indicates that alterations in the intestinal barrier may contribute to systemic inflammatory responses, highlighting the gut as an important regulator of body homeostasis. It is concluded that gluten should not be considered a universal inflammatory agent, since its effects depend on the clinical, immunological, and metabolic context of each individual.