What are the advantages of a diet low gluten?

in #health5 years ago

Adherence to a low-gluten diet has become increasingly popular, and the agri-food industry is now flooding supermarket shelves with a wide range of gluten-free products.

However, the effects of reducing gluten-rich foods, such as wheat, barley and rye cereals, in healthy adults are unclear.

To address this gray area, researchers undertook a trial of 60 middle-aged Danish adults with no known disorders.

The results show that, compared to a gluten-rich diet, a low gluten diet induces moderate changes in the intestinal microbiome. This type of diet reduces the fasting and postprandial hydrogen release and leads to an improvement in bloating.

These observations suggest that most of the effects of a low gluten diet in non-celiac adults may be due to qualitative changes in dietary fiber.

SHOULD YOU HAVE A LOW GLUTENED DIET?

When healthy people have a diet low in gluten and high in fiber compared to a diet rich in gluten, they feel less intestinal discomfort, including bloating, which researchers say is due to changes in the composition and the function of intestinal bacteria.

This study also shows modest weight loss after dieting with low gluten levels.

Researchers attribute the impact of diet on healthy adults to changing dietary fiber composition more than gluten itself.

A growing number of people choose a low gluten diet even though they are not allergic to the dietary substance.

This trend has sparked public debate over whether gluten-free diets are recommended for people who do not have allergies.

LOW GLUTEN FOOD DIET AND RICH IN FIBERS

In a study of healthy Danish adults, reported in Nature Communications on November 13, 2018, an international team of scientists showed that a diet low in gluten, but high in fiber, was altering the community of intestinal bacteria and decreased gastrointestinal discomfort such as weight loss bloating.

Changes in intestinal comfort and body weight are related to changes in the composition and function of intestinal bacteria.

Researchers demonstrate that, compared to a gluten-rich diet, a low-gluten, high-fiber diet induces changes in the structure and function of the complex ecosystem of intestinal bacteria, reduces the exhalation of hydrogen and leads to an improvement in self-reported behaviors.

In addition, they observed modest weight loss, probably due to an increase in body burn caused by an alteration of the bacterial functions of the intestine.

MODIFICATION OF THE FOOD FIBER COMPOSITION SEEMS TO BE THE CAUSE

The researchers undertook a randomized cross-over trial of 60 healthy and healthy Danish adults with 2 8-week interventions comparing a low gluten diet - or 2 g of gluten per day - and a rich diet. gluten - 18 g of gluten per day - separated by an elimination period of at least 6 weeks with a usual diet - about 12 g of gluten per day.

Both diets were balanced in calories and nutrients, including the same amount of dietary fiber. However, the fiber composition differed significantly between the two regimes.

The researchers concluded, from their observations, a modification of the fermentation patterns of intestinal bacteria in the diet, that the effects of a low-gluten diet on healthy people are not due mainly to reduce dietary fiber, wheat fiber and rye fiber, and replace them with vegetable fiber, of quinoa.

NO BASIS FOR PLAN CHANGE RECOMMENDATION FOR THE MOMENT

A low-gluten diet has been proposed to reduce gastrointestinal symptoms in patients with inflammatory bowel disease and irritable bowel syndrome - disorders that affect up to 20% of the general Western population .

The present study suggests that even some healthy people may prefer a low gluten diet to combat intestinal discomfort or excess weight.

Researchers insist that more long-term studies are needed before public health advice can be given to the general population.

Especially because dietary fiber - not the absence of gluten alone - is the main cause of changes in intestinal discomfort.

Finally, the authors emphasize that their study is primarily a reminder to the food industry.

Indeed, gluten-free may not be the healthy choice many people think, because most gluten-free food products on the market today are massively free of dietary fiber and natural nutritional ingredients. .

There is therefore a clear need for high-quality fiber-enriched, nutritionally-enhanced, fresh or minimally processed gluten-free foods for consumers who prefer a low-gluten diet.

Initiatives may be essential to relieve gastrointestinal discomfort and help facilitate weight control in the general population through modification of the gut microbiota.

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