Tuesday , June 15 2021

"Epidemic" or gluten free? The research tries to see more clearly



The fashion is "glutenless" but confusion reigns between intolerant, allergic and "real"
gorsensitif

"With decent media. There are also those who choose to give gluten optimum for personal reasons, self-esteem that do not support it or hurt it. As a result, there is a program extensive research "
from the plant to the plate

"Held in France to try to see more clearly.

"There are three specific pathologies", says Brigitte Jolivet, president of Afdiag, a society that has been campaigning since 1989 to make life easier for pets for gluten. The "real" is inlerant, which is essential to exclude gluten, suffering from celiac disease. This condition destroys the small bowel lining and causes anemia, diarrhea, weight loss, bone pain, and even staggers in children. There is no treatment, excluding diet without gluten for life. 1% of the population would be affected (ie 670,000 people in France) and only 10 to 20% of them were diagnosed correctly.

The second group is about allergic patients, which are much less numerous (0.1 to 0.5% of the population). A third group, "hypersensitive", causing concern from 0.5 to 15% of the population, which is at least "vague", states Ms. Jolivet. Gluten, fatigue, digestive disorders are gluten-free
without a scientific test

According to Ms Jolivet.

The amount of celiac disease responds to a clear diagnosis, based on a blood test (IgA antibody dosage) which is repayed by social security, and confirmed by an endoscopy of the duodenum (small intestine), both
gorsensitif

Are they hard to set. "
We are not sure that gluten is responsible

"Corinne Bouteloup, a gastro-gastroenterologist at the University Hospital Clermont-Ferrand, will be conducting a clinical study as part of the GlutN research project.

From the plant to the plate

In order to see more clearly this extensive research program was launched with the National Institute of Agricultural Research, Insurance, and Clermont-Ferrand University Hospital in particular. "
We will study things from the plant to the plate

"Explain Catherine Ravel, who is the project co-ordination.

INRA is studying the digestibility of bread and pata, from a collection of 16 lines of soft wheat and 8 strands of deep wheat. "
The idea is to offer products that they would tolerate for hypersensitive people

He said. In the CHU Clermont-Ferrand, Corinne Bouteloup will introduce ten patients (except inlerant and allergic) to or without a blind-blinded gluten diet, managing their response.

"
The aim is to find biomassers, because for now doctors are worried about diagnosing, lack of equipment

"Catherine Grand Ravel said. Blood, urine and stool tests should be used to set up the famous" markers "to diagnose gluten sensitivity.

Extra gluten

The clinical study, funded by the National Research Agency, will be launched in early 2019 with the first results at the end of the year. According to Corinne Bouteloup, "
In general, we do not eat more gluten today, because we eat much less bread, but the gluten quality has changed

".

The "native" gluten usually is present naturally in some cereals, including wheat. But the industry also uses a huge "essential gluten" for its textured power (volume and elasticity). "
Our grandparents eat real bread and not industrial bread, pizzas, meals have been prepared, cold cuts … Many gluten-added products have been added to them

", Recalls Corinne Bouteloup. Now,"
Essential gluten is concentrated and large, so maybe more resistant to digestion

".

"If we can show that it is actually a gluten quality problem and to add it, we may be able to customize the habits
He said. Alongside these two programs, an epidemiological survey seeks to better understand the "gluten-free" of the Nutrinet study, which interviews consumers about the nutritional health link.

"
Gluten questionnaires are stored 20,000 responses

"Emmanuelle Kesse-Guyot, research director, said.

"
People with celiac disease are exempt, and we are interested in whether people who have a personal choice have a special choice. What do they eat? Why do they decide to ban gluten? For the comfort of the abdom, physical well-being, or belief (is it bad for health, for the environment)?

"

Shortcomings

"
What we know is that people who exclude gluten also exclude other things, which can lead to shortcomings

She noticed. "
We fight with the dietitian that I'll work with to get patients back to the least possible restrictive diet. We see people coming to a consultation who do not know what to eat because of constraints

", Cornwall Bouteloup Reports.

"
Having seen many of them, I believe that a large majority of people who say they are better off when they get rid of gluten, are getting better better because they take fruit that is Also in cereals that contain gluten.
. Fodgers are part of the "Fodmaps", "another suspect" that seems strong. This acronym stands for certain specific carbohydrates.

"
Fodmaps are naturally detected in many foods, in fruit cereals, many fruits and vegetables are fructose, pololes, sugars that are not digested and colonized in the colon

Corinne Bouteloup explains.

On a ten-year experience basis, he suspects that "
Immediately, those who take many things are often non-gluten-sensitive but intolerant to Modemaps.

"My clinical sense," It states, "But I have not yet had the way to launch a study on this. It takes time, small hands, money …"

Sales of "gluten free" foods grew by 12% last year, in a large set of "health" foods that exceeded € 6 billion in supermarkets in 2017, according to a study by Xerfi.


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