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Gluten-free diet should it be used without health advice?
Table of Contents
1. What is gluten?
Gluten is a mixture of plant proteins found in cereals such as wheat, rye and barley. Its main ingredients, glutenin and gliadin, are responsible for the flexibility and resilience of the dough, which is important in baking and other baking. In healthy people, it is digested without major problems, but in people with celiac disease, intolerance to gluten, wheat allergy or gluten allergy, its consumption can lead to serious health problems.2. When a gluten-free diet is necessary
The use of a gluten-free diet is necessary in the following cases: chronic autoimmune disease in which gluten intake leads to damage to the intestinal cortex resulting in impaired absorption of nutrients. Symptoms of celiac disease may include abdominal pain, diarrhea, weight loss, as well as extracellular symptoms such as anemia or fatigue.3. Non-celiacal intolerance to gluten
Gluten intolerance is increasingly recognised but its mechanisms are not yet fully understood.4. Gluten allergy
the body's immune response to plant proteins: gluten and gliadin in wheat, hordein in barley and sealing in life. The source of gluten may also be oats that do not contain gluten themselves but are often grown and processed alongside other cereals.5. He's allergic to wheat
immune response to wheat proteins, which may result in skin changes, respiratory problems and gastrointestinal symptoms.In this case, complete avoidance of wheat is necessary, however, in some situations it may also be recommended to eliminate other gluten-containing cereals such as rye or barley or oatmeal products without a cross-section certificate.6. Cross-allergies, you know
This is due to several factors such as: (a) wheat proteins may have a structural similarity to other wheat, barley, or oats proteins, which may lead to cross-reactions. The body may misidentify wheat protein or barley or uncertified oats as allergens, resulting in the occurrence of allergic symptoms (May 2012); due to the common processes of growing, harvesting, transporting, and processing products from other cereals, which can lead to a cross-response.7. Gluten-free diet used without health advice
In recent years, there has been a sharp increase in the number of people deciding to eliminate gluten from their daily diets, even in the absence of medical advice for such a diet. The trend towards a gluten-free diet is particularly prominent in highly developed countries, where more and more people identify gluten deficiency with a "healthy lifestyle" and better well-being.8. Benefits and risks of eliminating gluten
However, eliminating gluten without proper dietary planning carries the risk of replacing whole-grain processed foods with low-fiber foods, B-vitamins and mineral ingredients. Gluten-free products often contain higher amounts of fat and sugar, which can also have adverse health effects and lead to an increased risk of metabolic disease. To avoid harmful effects, the focus may be on gluten-free foods, such as natural gluten free casks, nutritional supplements, and food-processing products, which have been used to produce high levels of gluten, and to provide information about the value of such products.9. Gluten-free diet and mental health
One study showed that people with irritable bowel syndrome (IBS) who followed a gluten-free diet reported less anxiety and improved sleep quality. However, in some people with non-cellular gluten intolerance, mood improvements and reduced depressive symptoms were observed after eliminating this protein from the diet. It is worth noting that in the case of IBS, the main recommendation is to avoid the elimination of low-FODMAPs, which may also eliminate gluten as a potential health factor.10. A gluten-free diet and a lack of nutrients
The use of a gluten-free diet without clear health indications can lead to nutritional deficiencies. Frequent deficiencies of these nutrients include substituting gluten products such as whole-grain bread and pasta as an important source of fiber, B vitamins, and minerals such as iron, zinc, and magnesium. Their elimination without adequate supplementation or substitution for other nutrient-enhancing products can result in nutrient deficiency. Frequently these deficiencies are replaced by highly processed foods with low nutrient levels and too little nutrient supply to the diet. A study conducted by Jon B. Ferretti and his colleagues in the University of California, San Diego, Berkeley, found that the consumption of food without gluten and gluten may not lead to a decreased intake of nutrients.11. Summary
A gluten-free diet is essential for people with celiac disease, non-celiacal gluten intolerance or gluten allergy. However, more and more healthy people are deciding to use it, often guided by fashion or beliefs about the potential health benefits of such a dietary model. It is important to remember, however, that eliminating gluten without clear medical indications may not produce the expected health effects, and may even lead to deficiencies in essential nutrients such as B vitamins, iron or fiber. Before making a decision to eliminate gluten from the dietary diet, consult a dietitian or nutritionist, who will help to assess the necessary nutritional changes and ensure adequate access to nutrition, and wholesalers will also help to avoid the necessary changes in the diet and provide adequate nutrition.
