CLAIM:
Wheat can be harmful for some children, causing poor growth and health issues. Children with celiac disease may react severely to gluten, making wheat effectively 'poisonous' for them.
FACT:
Wheat can be harmful for some children. In those with celiac disease or certain wheat allergies, gluten triggers immune reactions that damage the small intestine, causing poor growth, nutrient deficiencies, and developmental delays. Experts highlight that, medically, wheat acts as an immune trigger rather than a literal poison. For these children, strict avoidance of gluten is essential, while for the majority, wheat remains a safe and nutritious food.
We try our best to take care of kids, especially when it comes to their food and health. Simple, home-cooked meals like chapatis and rice often feel like the safest options. But have you ever wondered whether wheat itself can be harmful for some children? That something as basic as a roti could act like poison for a few kids?
In a viral Instagram reel posted by Dr Imran Patel, a paediatrician, the doctor explains exactly this, using a real-life example of a child from Rajasthan. According to his website, Dr Imran is “one of the most influential medical educators and content creators of the digital era,” known for simplifying medical concepts for parents and caregivers through social media.
In the reel, Dr Imran begins by addressing his audience directly, “Hello everybody, this is me, Dr Imran Patel. Can a child get sick by eating wheat? Can a child remain small or not develop by eating wheat? Have you ever heard this? We have often heard this, I am also from a village that eat wheat roti, you will become strong. But can this wheat be poisonous for someone? Do watch this video.”
He then introduces a 2.5-year-old child from Rajasthan and shares the concerns expressed by the father, “Sir, our child's stomach swells, our child's weight is not according to his age, our child is weak, his height is small.” After reviewing the child’s reports, Dr Imran reveals that the child has celiac disease, an allergy to gluten. “Gluten is a poison for this,” he explains.
He goes on to explain how gluten affects the body. “As soon as gluten enters the body, the body reacts, attacks, in the eyes, in the intestine. After attacking, it damages it completely. When the intestine is damaged, it cannot absorb anything. That is, the substance has been absorbed. So whatever we eat, it goes to the stomach. Later, after digestion, everything goes into the blood,” he explains.
Dr Imran continues, highlighting the consequences. “Due to all these shortcomings, the height is small, the blood does not increase, and the weight does not increase. All this is happening because of that. We said that we don't want to give wheat roti, we don't want to give all these things that have gluten,” he notes.
He addresses parents’ common misconceptions. “Parents think that the child will be fine in 15-20 days. And how long will we not give it? Look, if there is any poison for your child, then you don't have to give that thing. You give rice roti, you give another source of food, but you don't have to give anything with gluten.”
Finally, Dr Imran stresses patience and early detection. “Even after stopping this, it takes 3-6 months to show the results. If early detection is done for allergies, then its development can be like a normal child. So keep this in mind. If your child also has celiac disease, then you have to accept it. You just don't have to give that thing that is harmful to him.”
The reel has sparked widespread discussion among parents about the hidden risks of gluten intolerance in children.
What is celiac disease?
Celiac disease is an inherited autoimmune disorder in which the body reacts abnormally to a protein called gluten. When someone with celiac disease consumes gluten, their immune system attacks it, causing inflammation and damage to the lining of the small intestine. This damage interferes with the intestine’s ability to absorb nutrients from food, which can lead to malnutrition and a range of health problems. Gluten is found in grains such as wheat, barley, and rye, which are commonly used in staple foods like roti, bread, pasta, cereals, and even in unexpected products such as sauces, soups, and packaged foods. For people with celiac disease, it is crucial to follow a strict gluten-free diet to prevent harm.
Damage to the small intestine can have serious consequences, particularly in children. Because the small intestine is responsible for absorbing most nutrients, untreated celiac disease can result in growth and developmental delays, weight loss, anaemia, and other nutritional deficiencies.
Symptoms of celiac disease can appear at any age but are most often identified in early childhood (8–12 months) when infants start consuming gluten, or later in life (40–60 years). The disease can be hard to recognise because symptoms vary widely. Some individuals experience digestive issues like stomach pain, bloating, gas, or diarrhoea, while others show signs of nutrient deficiencies, including iron-deficiency anaemia, fatigue, growth delays in children, dental enamel defects, irregular periods, or fertility issues. About 15 per cent may develop an itchy, blistering rash called dermatitis herpetiformis.
Celiac disease has a strong genetic component, with most patients carrying HLA-DQ2 or HLA-DQ8 gene variants, though not all with these genes develop the disease. Environmental factors such as gut microbiome changes, illnesses, or physical stress may trigger it. Higher-risk groups include females, people with other autoimmune disorders, those with certain chromosomal conditions, and those with a first-degree relative diagnosed with celiac disease.
If untreated, celiac disease can cause malnutrition, stunted growth, new food intolerances like lactose intolerance, collagenous sprue, weakened immunity, liver problems, and a higher long-term risk of small intestine cancer (around 7 per cent). Early diagnosis and a strict gluten-free diet are essential to prevent complications and support healthy growth and development.
Is wheat poisonous for some children?
A 2021 review conducted on wheat and gluten-related disorders highlighted that wheat is the most widely cultivated crop on Earth and has been consumed by humans for over 10,000 years, evolving from primitive species to modern varieties. Wheat is a highly nutritious cereal, rich in dietary fibre, carbohydrates, proteins, B vitamins, and essential minerals. Its unique gluten protein complex allows it to be processed into a variety of staple foods such as bread, pasta, and noodles, feeding large portions of the global population. The review emphasised that cereals like wheat form the basis of a balanced diet, particularly in low- and middle-income countries where they are a primary source of nutrition.
The review also addressed the increasing prevalence of wheat- and gluten-related disorders, including celiac disease (CD), wheat allergy (WA), and non-celiac wheat/gluten sensitivity (NCWGS). “Patients with CD should strictly follow a gluten-free diet (GFD) since they must avoid foods containing gluten, patients with a WA should prevent contact with any form of wheat, and NCWGS patients should follow a wheat/gluten exclusion diet as well,” the study noted. It further stated that in some cases, adherence to a low FODMAP diet combined with gluten removal can significantly improve clinical outcomes.
Despite advances in diagnosing CD and WA, the review highlighted that NCWGS remains poorly understood, with a need to comprehend its fundamental pathogenic mechanisms to develop sensitive diagnostic markers and effective treatments. Importantly, the review concluded that only a tiny percentage of the population is affected by these conditions, and for the vast majority, wheat remains a highly beneficial and nutritious food. “Opting or promoting a GFD without medical indication is an unhealthy alternative,” it warned, noting that unnecessary exclusion of wheat can lead to nutrient deficiencies.
Building on the concern of health complications in children with celiac disease, a 2023 study published in Nature found that metabolic bone disease is common in children with celiac disease (CD). The study “aimed to assess fracture risk among children and adolescents with CD compared with a matched group.”
The registry-based study included 2,372 children with CD and 11,860 without. Results showed “the overall fracture incidence rate was 256 per 10,000 patient-years in the CD group and 165 per 10,000 in the comparison group.” The study concluded that “children with CD had increased fracture risk both preceding and following the diagnosis of CD,” emphasising the need for early detection and management.
Expanding beyond celiac disease, a 2024 study reviewed pediatric wheat-related immunological disorders, including CD, IgE-mediated and non-IgE-mediated wheat allergies, eosinophilic esophagitis (EoE), and non-celiac gluten sensitivity (NCWS). “The term ‘wheat-related diseases’ encompasses conditions that share only the commonality of ‘wheat’ yet diverge significantly in pathogenesis, clinical manifestation, diagnosis, and treatment,” the authors noted.
The review found that celiac disease and wheat allergy are well-defined, while non-celiac gluten sensitivity is still poorly understood. IgE-mediated wheat allergy can cause symptoms from mild gastrointestinal discomfort to severe anaphylaxis, whereas non-IgE allergies often lead to delayed gut reactions like FPIES, FPE, and FPIAP. EoE, triggered by wheat in some cases, is a chronic immune condition managed through diet and medication.
Considering treatment strategies, a 2024 systematic review examined the effect of a gluten-free diet on children with celiac disease by analysing 12 studies from multiple databases including PubMed, Medline, ClinicalTrials.gov, Cochrane Library, Europe PMC, and EBSCO Open Dissertations. The study found that following a gluten-free diet led to in notable improvements in “liver function, growth metrics, and quality of life indices. Extraintestinal symptoms such as cardiac dysfunctions and obstructive sleep apnea also showed compelling improvement.” However, the review highlighted that maintaining a balanced diet while avoiding gluten can be challenging.
Complementing these findings, a concurrent study published earlier this year analysed 15 observational studies involving 2,004 children and adolescents with CD, showing that even with long-term adherence to a gluten-free diet, dietary imbalances persisted. While fat intake increased and vitamin C and iodine improved, other nutrients remained inadequate, underscoring the importance of personalised nutritional support and regular monitoring.
What doctors recommend?
Dr Amit Gupta, Senior Neonatologist and Paediatrician at Motherhood Hospitals, Noida, explains that for some children, gluten present in wheat-related products can trigger immune-mediated damage to the small intestine. “The lining of the small intestine gets atrophied because of gluten-induced damage. When these villi are damaged, the child cannot absorb nutrients properly, which leads to poor growth, low weight, anaemia, and in some cases, developmental delays. Some caregivers describe wheat as a poison, but medically, it is an immune trigger, not literally a poison,” he clarifies.
Regarding warning signs, Dr Gupta notes that parents should be alert to certain red flags. “If a child has anaemia, isn’t gaining weight, has stomach pain repeatedly, or shows poor growth and malnutrition, these are signs that something may be wrong. When malabsorption begins, multivitamin deficiencies may also appear, such as cheilosis,” he explains. He adds that these symptoms prompt testing for wheat or gluten sensitivity.
Dr Gupta also highlights the challenge of raising awareness among parents, especially in a country like India, where wheat is a staple. “It is a little difficult to convince parents, but gradual, one-to-one counselling helps them understand that the child must avoid gluten. Once symptoms appear, it’s hard to control, so compliance is key.”
He reassures that gluten-free options are increasingly accessible. “Luckily, we have stores providing gluten-free flour, biscuits, and even cakes. Parents just need to ensure strict adherence. With consistent counselling, the majority understand and follow the gluten-free diet throughout the child’s life.”
This story is done in collaboration with First Check, which is the health journalism vertical of DataLEADS.