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products without gluten are all the rage these days, but many health-conscious eaters who buy them can waste their money, the authors of a new review in Annals of Internal Medicine suggest.
Going is necessary for people with celiac disease, an autoimmune condition triggered by gluten, found in wheat, barley and rye gluten. The disease causes inflammation in the small intestine and can lead to malnutrition.
Yet many others without celiac disease have also adopted gluten-free lifestyles - no doubt partly inspired by athletes and celebrities like Gwyneth Paltrow and Victoria Beckham - in the hope of lose weight, increase energy and resolve a number of potentially related to gluten symptoms such as diarrhea, bloating, gas, headaches, ADHD and mouth sores.
Many of the adopters were diagnosed by their doctors with "nonceliac gluten sensitivity," a condition that, according to some estimates affects up to 18 million Americans. But the authors of the commentary, researchers coeliacs Dr. Antonio Di Sabatino and Dr. Gino Roberto Corazza University of Pavia in Italy, a question that figure, noting that there is no official data on the prevalence of gluten sensitivity nonceliac, nor is there a consensus among doctors about how to diagnose. Unlike celiac disease, which can be identified through blood tests and biopsies of the bowel, there is no good test to determine sensitivity gluten.
What there is, however, is a lot of hype surrounding the supposed benefits of eating gluten-free. These allegations "seem to increase daily, without adequate scientific support to back them up," write authors. gluten foods - pasta, bread, baked goods and breakfast cereals - can actually be sensitive to the other in wheat flour or other ingredients in food something the authors suggest it is. also possible that some people develop gastrointestinal symptoms or other simply because they believe they are sensitive foods.
This is not to say that there is no sensitivity gluten nonceliac. But the authors say that more clinical research is needed to help identify and prevent a "gluten concern to evolve in the conviction that gluten is toxic for most of the population."
in the meantime, until the researchers include the best way to diagnose gluten sensitivity, the authors discourage people from cutting gluten completely, which could lead to a diet lacking in fiber - and put serious dent in your wallet - and suggests that doctors use a "food challenge", a test in which a patient drinks a beverage gluten to see if symptoms occur, to help identify probable cases of sensitivity.
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