​​​Unlike Western diets that tend to be more wheat-based, Asian diets have traditionally consisted of rice, vegetables, fish, and limited amounts of wheat. However, with the globalization of food systems, the rise of processed foods, and the increasing availability of wheat, these traditional diets have undergone significant changes.
 

Processed wheat-based products, such as instant noodles, pastas, long-shelf life bread, and pastries, can now be found in every major city in Asia. Fast-food restaurants are also popular in many parts of Asia, thereby increasing the dietary exposure to gluten and unhealthy saturated fats, in the form of hamburgers, deep-fried foods and sugary donuts. 

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Health Impact in Asia

Research has shown that this shift in food choices may contribute to the rise of diet-related health problems in Asia, including obesity, type 2 diabetes, and other metabolic conditions, which have traditionally been less prevalent in most Asian populations (You, Ruhli, Eppenberger, Galassi et al, 2020). ​Besides a shit in diet, the lifestyles in urban Asia has also changed due to the availability of modern comforts, reducing the amount of physical activity and usage of energy to perform daily living activities. 
 

The Role of Gluten in Asian Health

While we know that there is a rise in chronic health conditions in Asia, we cannot say for certain that this is solely due to the consumption of gluten. The impact of gluten and wheat consumption in Asian populations is still a developing area of study, as research has mostly be on countries that have high gluten exposure such as in the United States and Europe. However, there are emerging concerns and calls for more awareness to be raised in countries such as China - where studies have shown that the prevalence of celiac disease and gluten intolerance may be more common than reported - so as to prevent it from becoming a medical and societal burden (Yuan et al, 2013).

Similarly, other studies have suggested that celiac disease is not confined to Europe and North America but should be found with similar prevalence in South Asia, emphasizing the need for increased awareness and diagnosis in these regions (Kaur, 2019).
 

Call to Reconsider Wheat in Our Diet​

In the New York Times Bestseller - Wheat Belly (2011), the author, Dr William Davis, urges readers to reconsider their relationship with wheat, suggesting that the health risks far outweigh the benefits. Modern wheat may have been designed to help solve hunger, but it may be a significant factor in the rise of various health problems. Whether you’re struggling with gluten sensitivity, weight gain, or other chronic issues, it might be time to reconsider wheat’s place in your diet, and start your journey of unglutening. ​

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