Gluten is a type of protein found in wheat, barley and rye. Gluten-free diets are prescribed for people with celiac disease. It is estimated that about 1% of the population suffers from this condition. They get very sick from even a little gluten. In addition, a group of people experience that they are sensitive to gluten. The question is whether gluten is the cause of their complaints, but it also doesn’t hurt if they opt for a gluten-free diet, says Prof. Harry Wichers of Wageningen University.
People with celiac disease have an enzyme in the intestines that converts gluten protein into a substance that the immune system reacts strongly to, causing damage to their own intestines. This leads to intestinal complaints and growth disorders in these people. The diagnosis of celiac disease is difficult to make.
There is also a group of people who do not have celiac disease, but who experience that they are sensitive to gluten. Their complaints range from stomach ache, diarrhea, headache, fatigue and concentration problems. People notice that complaints disappear if they do not use gluten. It is not yet clear exactly what the underlying mechanism would be.
In addition to gluten, other ingredients can also cause intestinal complaints, such as fermentable oligo, di, and monosaccharides and polyols. These are carbohydrates that are found in grains, apples, onions, garlic and milk. Some people digest these carbohydrates poorly and that can result in intestinal complaints. Because these ingredients are often in the same products as gluten, it is difficult to distinguish.
According to Wichers, it doesn’t hurt to eat gluten-free. “There are plenty of other foods to get enough fiber, protein and vitamins.”
source: Resource – Wageningen University & Research, 12/03/2021
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