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Reliable research – concrete answer
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Where does the hype around gluten come from? As is most often the case, it is caused by the advent of new scientific studies. However, this time, not just any, superficial analyzes, about which you can have many “buts”, and large prospective cohort studies – over 100 people over 26 years (Lebwohl et al. 2017id = “h21 ″>). This is a very big plus for their credibility. Research involving humans, carried out over such a long period of time, is research that every layman, without major errors in analysis, can lean on. In vitro experiments, animal studies, or short-term experiments – are very important, but we leave their analysis and drawing conclusions to scientists.
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Another thing is the rank of the journal. It is best to check the Impact Factor (IF), which is a factor that shows how often works from the journal are cited. The journal that published the aforementioned gluten study – BMJ – has an IF 19.697 (June 2016) and ranks fourth among general medical journals. You can easily trust him.
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In recent days, a famous study investigated the effect of long-term gluten consumption in adults without celiac disease on the risk of coronary heart disease. Gluten consumption was estimated from food frequency questionnaires, and the main measure was the development of coronary heart disease. It turned out that Long-term consumption of gluten is not associated with the risk of coronary heart disease, however, as you might have guessed, avoiding gluten often leads to a reduction in consumption of whole grains, which may increase the risk of cardiovascular disease.id = »h21 ″> Scientists have observed that people who are the most gluten-consuming group suffer from heart disease the least frequently, and at the same time eat the most whole grains.
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Glutenowa hypochondria
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Gluten is a protein found in wheat, rye and barley that causes inflammation and intestinal damage in people with celiac disease. This is an undeniable fact and no one is going to argue with it. However, it is worth bearing in mind that the actual celiac disease, which requires the exclusion of gluten from the menu, is “as much” as 1%! Here we should add a few percent of people who are not sick, but do not tolerate gluten (Biesiekierski, 2014), unfortunately it is difficult to determine the extent of this phenomenon, especially since research shows that some people evidently reject the thought of gluten rather than gluten itself.id = »h21 ″> This is clearly visible in the 2015 double-blind study (Sabatino et al., 2015). The subjects who believed that they had non-celiac gluten intolerance (confirmed absence of celiac disease) received capsules with gluten corresponding to the content of two slices of wheat bread or placebo capsules (rice starch) in one week. After one week, a switch was made – the placebo group received gluten and the primary gluten group received the placebo. Of course, they all had a gluten-free diet. It turned out that of the two people who had such severe pains that they had to stop the study, one was not receiving gluten at that point (!), And 31% of the respondents felt worse when they were given a placebo … (in the case of gluten trials it was 52%). When analyzing this type of research, one may be tempted to conclude that some people avoiding gluten do it on the basis of fashion, and not actual ailments after its consumption. Of course, the problem does exist, but not to the extent that it is publicized by the media. People who have any doubts should see a doctor for diagnosis of hypersensitivity or celiac disease.id=»h21″>
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The bad reputation of gluten, or maybe information chaos?
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This would have gone unnoticed if adherents of the anti-gluten diet were not to increasingly portray gluten in a bad light and recommend its discontinuation even in completely healthy individuals, arguing that this protein may increase the risk of obesity, metabolic syndrome, neuropsychiatric symptoms and cardiovascular risk in healthy people. And, as it turns out, this is not true for healthy people. Research proves that gluten takes care of the proper intestinal microflora (Jenkins et al. 1999), reduces the level of bad LDL cholesterol (Jenkins et al. 2001) and triglycerides (Thewissen et al. 2011)id = »h21 ″>. For healthy people, there are no scientific reasons that would imply the elimination of gluten. Moreover, there may be a real risk associated with the elimination of a large part of whole grain products, and thus a reduction in the supply of dietary fiber (reduced consumption of whole grain products, low quality of gluten-free special products). And this can increase the risk of many diseases, such as atherosclerosis, diabetes, and cancer.
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Recent and previous studies confirm that gluten-free diets should not be encouraged or encouraged unless there is a medical need to do so. Eliminating gluten for a hurry may do more harm than good. Sometimes fashion is harmless and does not bother anyone, in this case the rush after the crowd can turn out to be downright dangerous.
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References
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Biesiekierski JR, Newnham ED, Shepherd SJ, Muir JG, Gibson PR. Characterization of Adults With a Self-Diagnosis of Nonceliac Gluten Sensitivity. Nutr Clin Pract. 2014 Apr 16;29(4):504-509
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Di Sabatino A, Volta U, Salvatore C, Biancheri P, Caio G, De Giorgio R, Di Stefano M, Corazza GR. Small Amounts of Gluten in Subjects With Suspected Nonceliac Gluten Sensitivity: A Randomized, Double-Blind, Placebo-Controlled, Cross-Over Trial. Clin Gastroenterol Hepatol. 2015 Feb 19. pii: S1542-3565(15)00153-6
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Jenkins DJA, Kendall CWC, Vidgen E, et al. High-protein diets in hy- perlipidemia: Effect of wheat gluten on serum lipids, uric acid, and renal function. Am J Clin Nutr. 2001;74(1):57-63
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Jenkins DJA, Kendall CWC, Vuksan V, et al. Effect of wheat bran on serum lipids: Influence of particle size and wheat protein. J Am Coll Nutr. 1999;18(2):159-165
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Lebwohl B, Cao Y, Zong, Hu F, Green P, Neugut AI, Rimm EB, Sampson L, Dougherty LW, Giovannucci E, Willett WC, Sun Q, Chan AT. Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study. BMJ. 2017 May 2;357:j1892
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Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, et al. Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med 2012;10:13
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Thewissen BG, Pauly A, Celus I, Brijs K, Delcour JA. Inhibition of angiotensin I-converting enzyme by wheat gliadin hydrolysates. Food Chem. 2011;127(4):1653-1658.37
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The photo comes from: thwartedagainid = »h21 ″> via Foter.comid =» h21 ″> / CC BYid = »h21 ″>
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