Gluten

Gluten is a group of proteins — mainly gliadin and glutenin — naturally found in several cereals such as wheat, barley, rye and oats. It gives dough its elasticity and ability to trap gases during fermentation, making it a central component of breadmaking and many processed foods. For most people, gluten is digested without difficulty. However, in some individuals, an abnormal immune response directed against these proteins triggers chronic inflammation of the small intestinal lining. This inflammation damages the villi — tiny structures responsible for nutrient absorption — which can contribute to malabsorption affecting iron, calcium and certain vitamin levels. In the context of supplementation, the presence or absence of gluten in a dietary supplement is essential information for people with gluten intolerance or coeliac disease. Ensuring that formulas are certified gluten-free helps avoid any risk of adverse reactions in sensitive populations.