Η δημοτικότητα των διαίτων χωρίς γλουτένη είναι αυξανόμενη σήμερα τόσο μεταξύ των διαιτολόγων όσο και του κοινού. Πολλοί πιστεύουν ότι η γλουτένη αυξάνει το επίπεδο τοξινών και προκαλεί obesity.
Allergies and people with irritable bowel syndrome often experiment with gluten-free diets in the belief that this practice will reduce the intensity of their symptoms.
However, what does Medical Science have to say and how much truth is there in these claims?
Gluten is a protein typically found in wheat, barley, rye. Gluten intolerance is a condition characterized by bloating, abdominal pain, intestinal cramps, diarrhea when eating foods containing gluten. Foods and drinks that have gluten and should be avoided by sufferers are malt, wheat, rye, barley, semolina, oatmeal and their products.
Although gluten intolerance syndrome causes symptoms similar to irritable bowel syndrome and allergies, it is differentiated from these conditions and should not be confused with these common syndromes because:
- The symptoms are released purely after consuming gluten and are restored when the sufferer adopts nutritional programs in which gluten has been withdrawn.
- Studies highlight immune system dysfunctions in all three disease categories. However, in those suffering from gluten intolerance, the immune system creates characteristic autoantibodies, which are mobilized by the intake of gluten and cause changes in the mucosa of the small intestine of varying severity. When all of these pathological anatomical changes are severe, celiac disease is caused, which is characterized by a pathological biopsy, severe symptoms of intolerance with poor absorption of many substances, increased risk of diabetes, cancer, lymphoma.
- Although sufferers of certain types of allergies or irritable bowel syndrome may also suffer from gluten intolerance syndrome, there is a significant percentage of patients without any overlap.
Gluten-free diets are all the rage and are often adopted uncritically by the public and dietitians alike. However, removing gluten from the diet can be extremely harmful when it is not necessary. Whole grains are a great source of fiber and contribute to good digestion, weight control and lowering cholesterol, blood sugar and blood pressure, effectively neutralizing carcinogens. Furthermore, genetic modification is more prevalent in gluten-free foods (eg corn, soy) than in grains. Gluten-free diets need careful planning because they can cause certain vitamin deficiencies, especially of the B complex. Studies show a high concentration of arsenic in people who do not consume whole grains in the context of an unindicated drastic reduction of gluten from their diet. Chronic fatigue syndrome is common among people who subject themselves to chronic gluten deprivation.
Careful planning of nutritional programs under medical guidance for patients in whom gluten avoidance is necessary must be done to avoid vitamin deficiencies and complications.
Dr. writes. Anastasia Moschovaki
Doctor-Specialist-Pathologist
