Recognizing the Reality of Non-Celiac Gluten Sensitivity

-
Zelman, K., MPH, RD. (2015, September/October). From Myth to Mystery: Gluten Sensitivity. Food & Nutrition, 17-20.

Many of us have wondered and questioned the recent gluten craze, which has become one of the hottest diet trends in the US. There has been an ongoing debate as to whether gluten sensitivity is a real problem or if it is a ploy to boost the sales of expensive gluten free products.  According to an article from the September- October issue of Food & Nutrition, the answer to these questions may not be so simple. Emerging research has shown that gluten can induce symptoms in non-celiac patients.
Non-Celiac Gluten Sensitivity (NCGS) is the diagnosis used for individuals who present with a gluten intolerance that does not meet all criteria of Celiac Disease. While symptoms of NCGS do not cause inflammation or damage to the intestinal cells, which is characteristic of Celiac Disease, this condition can cause a high level of discomfort to its sufferers.  Other research, conducted in Australia in 2013, has suggested that Gluten alone may not be responsible for these symptoms and that FODMAPs may be the true culprit. In this study, eight percent of participants improved on a gluten-free diet, while 100% of participants improved on a low fermentable oligosaccharides, disaccharides, monosaccharaides, and polyols diet (FODMAP).

 It has been difficult for Dietitians not to be skeptical about NCGS, considering that the number of people going gluten free greatly outnumbers the number of people who truly experience physiological problems.  With recent research findings, Dietitians should see this “Gluten Craze” as an opportunity to take a leadership role. Dietitians can play an essential role in the treatment of NCGS.

JW

Comments

Post a Comment

Popular posts from this blog

Do you struggle with pre and post exercise nutrition?

-
Image
What should i eat before and after a workout? First things first…carbohydrates, proteins and fats are important for the body before  and after exercise. Exercising muscle preferentially uses carbohydrates from stored glycogen, but fats are also an important fuel source for energy production during exercise. Fats and carbohydrates are the two major fuel sources during exercise. Fats must be translocated and broken down from their storage form before they are used. Typically there is enough carbohydrate stored as muscle glycogen for exercise but as muscle glycogen stores decline, the skeletal muscle will then use some amino acids (basic components of all protein). More specifically, the amino acid leucine is used for energy.              It is important to consume an adequate amount of carbohydrates exercise to delay fatigue and minimize gastrointestinal distress. It is also important to consume enough fluids to prev...
Read more

Child Malnutrition

-
New approach to childhood malnutrition may reduce relapses, deaths http://www.sciencedaily.com/releases/2015/02/150211124024.htm               Moderate acute malnutrition is experienced by 35 million children worldwide. A new study led by researchers from Washington University School of Medicine in St. Louis has suggested that feeding children until they have met target measures of arm circumference and weight may be more important than a set 12 week feeding time. However, researchers have found that the current targets, set by the World Health Organization (WHO) may not be sufficient and raising these targets slightly could significantly reduce the risk of relapse in malnourished children; a condition that has a 37% relapse rate. The study took place in rural Malawi and was comprised of 2,349 moderately malnourished children aged 6 months to 5 years old. Children were evaluated 12 months after treatment; 1,967 rec...
Read more

Harvest of the Month

-
Image
Harvest of the Month  August – Corn Good source of  fiber Carbohydrate source for energy Antioxidants Contains vitamins and minerals ½ cup or 1 ear = 80 calories   http://www.whfoods.com/genpage.php?tname=foodspice&dbid=90 September – Watermelon High in vitamin A and vitamin C Antioxidants and anti-inflammatory support 1 cup cubed = 46 calories http://www.whfoods.com/genpage.php?tname=foodspice&dbid=31 October – Apples High in fiber Vitamin C Abundant amount of antioxidants 1 medium = 95 calories  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=15 November – Squash and Pumpkin High in vitamin A, vitamin C, vitamin K, vitamin B2, B3 & B6 Many minerals  High in fiber Multiple antioxidant properties  1 cup = 76 calories  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63 Decembe...
Read more