Gluten allergy and the presence of glyphosate.

The use of glyphosate is a large discussion amongst the holistic and integrative communities. Genetically modified (GM) crops can become modified to resist herbicides, including glyphosate. While the population increases as well as the competition for an abundance of crops to supply the population, farmers and food companies are attempting to accommodate these needs. Farmers find the need to increase glyphosate usage as weeds become resistant, negatively affecting the environment through runoff. This is causing toxic exposure to other plants and animals.

Glyphosate has been shown to disrupt beneficial bacteria in the gut and negatively impact the chelation of iron, cobalt, and interfere with CYP450 enzymes (Samsel & Seneff, 2013).  Senapati et al., (2009) conducted a study showing the negative effects that glyphosate exposure had on the digestive systems of carnivorous fish. Glyphosate exposure showed synonymous symptoms to that of celiac disease such as a decrease in protease, lipase, and amylase. This occurred within the esophagus, intestine, and stomach as well as a disruption of musical folds in the intestinal wall. Celiac disease is an autoimmune disease that is known to cause damage to the digestive tract through the consumption of gluten (although different from gluten intolerance). 

Glyphosate has been shown to interfere with the digestion of complex and essential proteins. When gluten is consumed, an autoimmune response can be triggered due to the protein not being digested. This can lead to inflammation and destruction of the gut. 

The chart below shows the amount of 1,000 pounds of glyphosate used on crops from 1990 to 2010 and the number of celiac disease diagnoses per thousand from hospital visits. Both numbers dramatically increase over time with a larger spike beginning in the year 2000.

Samsel, A.. & Seneff, S., (2013). Figure 1 [Graph].  10.2478/intox-2013-0026

As food demand continues to multiply, genetically modified foods created to resist glyphosate and produced at a quicker rate, will lead to increased uses of glyphosate to keep crops fresh. Glyphosate will continue to interfere with the gut microbiome as people continue to consume larger amounts of food.

References: 

Samsel, A., & Seneff, S. (2013). Glyphosate, pathways to modern diseases II. Celiac sprue and gluten intolerance. Interddiscip Toxicol, 6(4).  10.2478/intox-2013-0026 

Senapati, T., Mukerjee, A.K., Ghosh, A.R. (2009). Observations on the effect of glyphosate based herbicide on ultra structure (SEM) and enzymatic activity in different regions of alimentary canal and gill of Channa punctatus (Bloch). Journal of Crop and Weed 5(1): 236–245.