Friday , May 20 2022

Are you hypersensitive to gluten? Science will try to find out



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Gluten-free product sales rose by 12% in 2017. However, people suffering from celiac disease account for only 1% of the population, and allergic people from 0.1 to 0.5%.

More and more gluten-free irradiation of the supermarket is increasing, but the number of people with intolerance to gluten and allergies remains extremely low. Indeed, the first represent 1% of the population and the other from 0.1 to 0.5%. What is the reason for this trend? Perhaps this is the multiplication of "over-glutenous" gluten, the exact percentage of which is unknown. And for good reason: if their digestive disorders are put at the expense of gluten, it's not scientifically proven. Indeed, there is no examination to detect this "hypersensitivity".

As a reminder, Zeliak's disease destroys the lining of the small intestine and causes anemia, diarrhea, weight loss, bone pain, and drowsiness. For "real" intolerance, the exclusion of gluten is vital. There is no therapy for celiac disease, except for gluten. This pathology responds to a clear diagnosis, which is performed by blood tests and is confirmed by the small intestine endoscopy.

From "hypersensitive" to "vital" gluten

However, there are some ways to explain this "recovery" of hypersensitive people. "Since I've seen them a lot, I think that the vast majority of people who say they are better when removing gluten are actually better because they remove fructal [certains glucides], which are also in cereals containing gluten"explains Emmanuelle Kesse-Guiot, who posted an online questionnaire on this topic.

In addition, according to Corinne Bouteloup, Gastroenterologists at the University Hospital Clermont-Ferrand, today we do not eat more gluten "but the quality of gluten has changedIn fact, what is called "native" gluten is naturally present in certain cereals, including wheat. In contrast, manufacturers in certain foods add "vital" gluten to the volume and elasticity it brings. "Our grandparents ate real bread, not industrial bread, pizzas, prepared meals, colds … Many products that have gluten added. However, vital gluten is highly concentrated, so it may be more resistant to digestion"she explains."If we can show that, indeed, it is the problem of the quality of gluten and its addition, we might perhaps change the practiceconcludes a gastroenterologist.

That's why gluten is of great importance. Some people decide to go without any diagnosis of intolerance or allergy and suffer from defects. "What we know is that people who exclude gluten also exclude other things"said Emmanuelle Kesse-Guiot.

Study the "gluten-free" habits

The study was initiated by INRA, INSERM and Klermont-Ferrand University Hospital. INRA examines the digestibility of 24 products to offer overly sensitive foods that they can tolerate. Clermont-Ferrand University Hospital will, in the meantime, conduct a double-blind study of about 60 people. Some unconsciously go for a gluten-free child, while others do not. "The goal is to find biomarkers, because for a moment doctors work on diagnosisCatherine Grand-Ravel, Project Coordinator, said: Blood, urine and stomach testing should reveal these "markers". The clinical study, funded by the National Research Agency, will be launched in early 2019. The first results will be known at the end of the year.

Parallel, epidemiological research is under way. Through the Nutrinet study, gluten-free people were asked about their nutrition and health. 20,000 responses were held. "We turned off people with celiac disease. What interests us is whether people who exclude gluten by personal choice have special characteristics"says Emmanuelle Kesse-Guiot, who manages the research.

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