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(HealthNewsDigest.com) – Whole wheat foods are a major source of healthy whole grains yet millions of American can’t eat gluten, a protein found in wheat. It’s estimated that 1 in every 133 people is sensitive to gluten and the numbers are rising, especially among older adults. Eating foods with gluten results in chronic inflammation of the small intestine that impairs its ability to absorb nutrients. Wheat contains the most gluten, but other grains like barley, rye, and triticale contain some too and need to be avoided as well.
Symptoms of gluten sensitivity can vary widely from mild discomfort to debilitating fatigue, illness, and damage to the small intestine. Classic symptoms include diarrhea, intestinal bloating, and stomach cramps. According to experts in the field, celiac disease is an autoimmune condition and three factors must be present for it to develop: a genetic predisposition, exposure to gluten, and an initiating event such as pregnancy, a virus, or stress. Once started, celiac disease cannot be cured but it can be managed by avoiding gluten.
A larger group of people fit into a category doctors call “gluten sensitive.” Their symptoms are milder than those with celiac disease. When people with gluten sensitivity restrict or avoid foods with gluten they feel better.
Researchers had previously thought that celiac disease begins in childhood. But a new study shows the disease can occur in middle age and even in the elderly. Some people tolerate gluten for 20, 40 or even 60 years and then they start to experience discomfort and illness. Dr. Fasano, the lead researcher on the new study, from the University of Maryland School of Medicine, believes changes in a person’s gut bacteria may trigger celiac disease. In an older adult these changes can be caused by an infection, surgery, or antibiotic use.
Researchers have identified genetic markers for celiac disease, but exactly why one person with the genetic predisposition loses tolerance to gluten and another does not is still a mystery. As the gluten-free food market grows, many people have self-diagnosed for the condition and removed gluten-containing foods from their diet. Others believe that a gluten-free diet is healthier or may help them lose weight.
Removing gluten-containing foods from your diet is necessary only if you have been tested and have celiac disease or gluten intolerance. Switching to gluten-free products without a diagnosis is unwise because many of the gluten-free bread and cereal substitutes are not as rich in nutrients and fiber as the ones with gluten. For a healthy person, gluten-free foods offer no health benefit.
The FDA (Food and Drug Administration) is currently working on a definition for the term “gluten free” to comply with the 2004 Food Allergen Labeling and Consumer Protection Act. Once in place this definition would help consumers accurately identify gluten free, grain foods and will help food manufacturers correctly label their products. At the moment, gluten free labeling is voluntary. But, stating on the label that a product contains wheat or wheat products is not voluntary. This is required as part of the allergy labeling law.
Any food containing wheat also contains gluten. To check if a food contains wheat look on the label in the ingredient listing and for the allergy statement that must appear by law. The allergy statement may read, “contains wheat,” “may contain wheat,” or “processed in a facility that also contains wheat (or gluten).”
Besides wheat, other foods with gluten are: ale, barley, bulgur, communion wafers, farina, faro, kamut, modified food starch, oats, pasta, rye, semolina and sietan. You should know: oats are gluten-free but some gluten-sensitive people may react to them. Follow you doctor’s advice.
Gluten free foods include: amaranth, arrowroot, beans (all varieties), cassava, corn (bran and cornmeal), flax, hominy grits, millet, potato, potato starch and potato flour, quinoa, rice (brown, white, wild, and basmati), rice flour and bran, sorghum, soy flour, tapioca, and teff.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of the nutrition counter series for Pocket Books with 12 current titles and sales in excess of 8 million books. The books are widely available at your local or on-line bookseller.
Current titles include:
The Calorie Counter, 5th Ed., 2010
The Ultimate Carbohydrate Counter, 3rd Ed., 2010
The Complete Food Counter, 3rd ed., 2009
The Fat Counter, 7th ed., 2009
The Healthy Wholefoods Counter, 2008
The Cholesterol Counter, 7th Ed., 2008
The Diabetes Carbohydrate and Calorie Counter, 3rd Ed., 2007
For more information on Jo-Ann and her books, go to The Nutrition Experts
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