Does a "gluten-free diet" mean not eating whole grains? What is gluten allergy?

Audit expert: Peng Guoqiu

Deputy Chief Physician, Fourth Medical Center, PLA General Hospital

In recent years, "gluten-free diet" has gradually become a trend, and there are more and more "gluten-free" foods online and in supermarkets. What effects does gluten have on the body, and what is gluten allergy?

0 1 Causes of gluten allergy

"Gluten" refers to gluten protein, which is a type of gluten protein that is commonly found in wheat grains such as barley, wheat, oats, and rye. It makes food more elastic and is the source of the gluten strength of pasta.

Generally speaking, after protein enters the gastrointestinal tract, it will be digested into individual amino acids and then absorbed by the small intestine to become nutrients.

However, gluten protein cannot be completely broken down into individual amino acids, but rather remains as small fragments containing several amino acids, which are called "peptides".

The peptides in gluten protein are not a problem for people with normal body functions. However, for a certain type of people, these peptides can trigger an immune response, resulting in damage to the villi in the small intestine.

The villi of the small intestine are a vital part of the human digestive system. The huge surface area they form is the channel for nutrients to be absorbed into the blood. If the channel is damaged, the nutrients eaten into the stomach can only "pass through the intestines". If they cannot be absorbed, eating more and better food will be useless.

Diseases that react to gluten are collectively called gluten-related disorders. These diseases are divided into three categories: celiac disease, non-celiac wheat sensitivity, and wheat allergy, of which celiac disease is the most serious.

For patients, gluten foods that others consider delicious are tantamount to "poison" and can cause abnormalities in both the body's immune and digestive systems.

0 2Who is prone to gluten allergy?

Traditionally, the incidence of celiac disease is higher in Western Europeans. Previously, it was thought that the incidence in Americans was very low, perhaps only 2 in 10,000. Because its symptoms are the same as other diseases, it is easy to be treated as another disease and misdiagnosed. In recent years, with the advancement of diagnostic technology, more and more patients have been found among Americans, and the incidence rate is about 1%.

In China, celiac disease was once considered extremely rare. However, in recent years, a number of cases of celiac disease have been reported, suggesting that celiac disease also exists in China and is much more common than originally expected. According to recent studies, the incidence of celiac disease is also around 1%.

Celiac disease is closely related to heredity. If there is a patient in your immediate family, the likelihood of developing the disease increases by about 5 times. Acquired factors, such as surgery, pregnancy, viral infection, and severe emotional stress, may also cause this disease.

0 3How to treat gluten allergy?

There is no cure for either celiac disease or non-celiac gluten sensitivity. Fortunately, it can be prevented by not eating foods containing gluten. That's where "gluten-free" foods come in.

Many people think that avoiding gluten means eating less whole grains and avoiding bran ingredients. This is totally wrong. "Gluten" has nothing to do with bran, whole grains, etc. Compared with whole wheat flour, refined white flour contains more gluten.

For patients suspected of gluten allergy, after being diagnosed, they should avoid contact with gluten-containing foods in time. Replace wheat grains with protein foods, add protein powder without allergens and gluten to some ingredients to ensure the body's protein needs, or use animal protein instead.

Quinoa, millet, sweet potato, and pumpkin are all foods that are not likely to cause allergies and are very nutritious. Use germinated rice whenever possible. When buying food, check for gluten-free food labels.

0 4 Ordinary people don’t need to pursue “gluten-free”

In fact, the harm of gluten only affects people with celiac disease and non-celiac gluten intolerance. The gluten-free diet is just a commercial selling point, and no research has shown that it has obvious health benefits. The theoretical source of the "gluten-free diet" - "Grain Brain" is actually a pseudo-scientific bestseller and is not worth learning from. For ordinary people, a balanced diet is the most reliable way to ensure health.

References <br /> Beijing Youth Daily "What you need to know about the new trend of "gluten-free diet""

Everyone is serious - Tencent News "Is the gluten in wheat harmful to your health? Don't be cheated by the "IQ tax""