Grains have a very important place in human nutrition in our age. Gluten, on the other hand, is a protein found in grains such as wheat, barley and rye, and it has become a widely mentioned nutrient due to its relationship with various diseases.
What is a Gluten-Free Diet? In Which Diseases Is A Gluten-Free Diet Beneficial?
Since the day the role of gluten in the development of the disease was understood, the most important part of the treatment of celiac disease has been a gluten-free diet. In the gluten-free diet, it is forbidden to eat any food containing wheat, barley and rye flour. Corn and rice are not harmful and can be used instead of others. Today, there is a consensus that all celiac patients should fully comply with the gluten-free diet and maintain it for life.
The second gluten-related disease is gluten allergy. The most common allergenic foods. Effects of gluten-free diet on health Although it is defined as one of the most common causes of allergy in the United States, the frequency of those diagnosed by a physician has been reported as 0.4% in children. sensitivity reaction (angioedema, shock), late-onset skin findings (rash, urticaria, etc.), digestive system (vomiting, diarrhea, etc.), respiratory system symptoms (rhinitis, bronchitis, asthma).
Stimulation test, which is performed with improvement after removing floury foods from the diet and recurrence of symptoms when reintroduced, confirms the diagnosis. Unlike celiac disease, gluten allergy gets better over the years. In a large-series study conducted in children, it was determined that gluten allergy improved by 29% at age 4, 56% at age 8, and 65% at age 12.
Even though the pathogenesis of gluten sensitivity is not well known, the symptoms begin with gluten intake and disappear when it is removed from the diet. The most common clinical signs of the disease are:
- abdominal pain,
- abdominal bloating,
- gas,
- diarrhea or constipation.
- fatigue,
- leg pains,
- headaches,
- rash
- depression symptoms can also be seen.
Should a gluten-free diet be used for weight loss?
Apart from these diseases, it is common in developed western societies. Considering that gluten has negative effects on health, a gluten-free diet trend of up to 30% has emerged, although no gluten-related disease has been detected. Sometimes, even for weight loss, a gluten-free diet has become preferable.
In order to maintain a gluten-free diet, patients do not easily consume gluten-free foods such as milk, meat, vegetables and fruits, but prefer foods made with special gluten-free flours produced by the industry instead of foods made with grain flour such as bread and pasta that contain gluten. It is known that among these specially produced gluten-free nutrients, protein, fiber, iron and vitamins such as folic acid, niacin, thiamine and riboflavin are less, and their carbohydrate and therefore calorie content is increased. It has been shown that the amount of fat in gluten-free bread is at least 2 times higher than normal bread, and gluten-free pasta contains more carbohydrates and sodium. 665 gluten-containing and 654 gluten-free alternative foods were compared with each other. According to this comparison result;
- gluten-free diets contain twice as much saturated fatty acids,
- less protein,
- than gluten-containing grain-based diets,
- reported to cause more weight gain.
For these reasons, people who consume gluten-free products have insufficient levels;
- iron,
- folic acid,
- calcium,
- selenium,
- magnesium,
- zinc,
- niacin,
- thiamine,
- A and vitamin D intake.
Also desert It has also been reported that metabolic syndrome can develop even in a short time as one year after a gluten-free diet in adult patients.
Today, it has been determined that the risk of death due to cardiovascular diseases increases in patients with celiac who do not comply with their diet. This may be associated with excessive consumption of gluten-free foods.
What Should Be Considered in a Gluten-Free Diet?
Foods to be avoided in a gluten-free diet plan:
- Foods such as bread, biscuits, cakes and pastries prepared from wheat, barley, rye or oat flours
- As a thinner, texture improver, water or oil retainer in foods such as gluten, sausage, salami, ready-made soups used. Therefore, caution should be exercised in the consumption of such products.
- Flour enriched with vitamins and minerals,
- Pastries such as cakes, pastries, pastries sold in patisseries,
- Whole wheat flour, graham flours, wholemeal breadcrumbs,
- Soups, instant bouillons,
- Muesli, breakfast cereals, spicy rice mixes and crackers,
- Malt, Beverages such as beer, vodka containing malt flavoring,
- Foods containing ground wheat pieces such as semolina, pasta, noodle, bulgur, vermicelli and couscous.
- Wheat starch and gluten can also be included in the structure of some drugs. . Before consuming these foods, attention should be paid to their content.
- Fresh fruits and vegetables,
- Dried beans , legumes such as chickpeas, lentils, soybeans, kidney beans,
- Unprocessed nuts such as hazelnuts, walnuts, almonds,
- Low-fat milk such as milk, cheese, yogurt, kefir, ayran and dairy products,
- Protein sources such as eggs, chicken, red meat, turkey, fish and other seafood,
- Potato, corn, rice, buckwheat, quinoa, teff, flax and chia seeds,
- Gluten-free flours made from corn, soy, rice, potatoes and beans,
- Corn starch and potato starch,
- All fats and oils,
- Grained sugar, white sugar and brown sugar.
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