Gluten link with schizophrenia and diabetes

Gluten-rich foodstuffs such as bread could help to trigger schizophrenia in people with a genetic predisposition to the mental disease, scientists believe.

Researchers at UHI, the prospective University of the Highlands and Islands, are looking at the links between schizophrenia and diabetes. Two studies are being undertaken by geneticist Dr Jun Wei and his team at the UHI Department of Diabetes and Cardiovascular Science in Inverness, after winning £300,000 of grant funding from the Schizophrenia Association of Great Britain (SAGB).

One project is exploring the links between schizophrenia and diabetes, while the other focuses on the role of gluten – the protein commonly found in rye, wheat and barley – in schizophrenia and diabetes.

Gluten has long been recognised as a trigger for serious diseases related to the gut, most notably coeliac disease. However, it is now emerging that this dietary component might also be associated with the incidence of other auto-immune diseases, including schizophrenia and type 1 diabetes.

Professor Ian Megson, head of the UHI Department of Diabetes and Cardiovascular Science, explained: “The reason that gluten might provide a link between these apparently quite different diseases is that, in people with a particular genetic make-up that results in their bodies’ inability to handle gluten in the normal way, the immune system becomes unusually active. In this way, cells in the blood that are designed to combat infections begin to target healthy tissue, which can lead to impaired function of affected organs (gut, brain or pancreas) and disease.

“This research is at an early stage, but if the theory is correct and those at risk are identified very early in life, a simple change in diet might prevent these diseases developing in some individuals.”
Dr Wei, senior researcher and reader in genetics, added: “An individual’s inherited genes, together with factors from the environment in which they have lived, are now considered to be central to development of both schizophrenia and diabetes.

“Gluten is one such environmental factor. More than 30 per cent of schizophrenia sufferers have high levels of antibodies against wheat gluten in their body so a gluten-free diet might help to reduce the symptoms of this mental condition. We are also investigating if gluten acts as a trigger for schizophrenia in people who have a genetic predisposition to it.” Gwynneth Hemmings, honorary executive director of the SAGB, commented: “We are pleased to be supporting this very important research which we hope will benefit the many people suffering, or likely to suffer, from the illness.”

Dr Wei is being assisted in the gluten work by postdoctoral researcher Dr Matthew Law and PhD student Matilda Bradford, and in the other project by PhD colleague Aditi Mathur. They are working at the UHI department’s new base at the Centre for Health Science in Inverness. “Our unit is just over two years old and we are making fantastic progress, with funding come in from bodies such as the SAGB, the Chief Scientist Office, Medical Research Council and the Natural Environment Research Council,” Professor Megson said. “We have a wonderful facility here in Inverness to rival any in the country, and we are punching above our weight in terms of our ability to attract funding for research which will deliver significant benefits to people’s health, especially those with diabetes and cardiovascular conditions.”

 Source: UHI MIllenium Institute

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