For those of you who know me, you know that I get VERY irritated when I hear that someone who does not need to go on a GF diet goes on one. I feel that the gluten free world has turned into a trend and that it has overshadowed Celiacs Disease to be lumped into "oh, you have the gluten allergy." No no no, I do not "just have the gluten allergy." I have an autoimmune disorder/disease/however you want to put it. Living a gluten free diet helps me not become super sick and malnourished. One of my friends sent me this article and I just HAVE to share it with everyone, because this Dr. addresses the growing fad of people going gluten free with no evidence proving that they need to be. Enjoy!!
Study:
Celiac Quadrupled in Last 50 Years -- News Review From Harvard Medical School
2012-08-06 - General Health
About 1% of U.S. adults have a gluten intolerance, also called celiac
disease, a new study finds. That's 4 times the level of 50 years ago. The study
was based on blood samples taken in the 1950s and now. But gluten-free eating
has grown into a fad far broader than the celiac population, the Associated
Press (AP) reports. Americans will spend about $7 billion this year on
gluten-free foods, the market research firm Mintel said. It's estimated that
about half of the customers do not have any sensitivity to gluten. Some eat
gluten-free out of a belief that it will help them lose weight. Some say it
makes them feel better. True gluten intolerance (celiac sprue) is diagnosed
with blood tests and a biopsy. It causes bloating, diarrhea, pain and other
symptoms. The new study suggests that there's a true increase, not just more
awareness and diagnosis. The cause is not known. People may be eating more gluten
now. The wheat they eat also is different. Cross-breeding since the 1950s has
increased yields. But it may have changed something about the gluten, too. The
American Journal of Gastroenterology published the new study online. AP wrote
about it July 31.
By Mary Pickett, M.D.
Harvard Medical School
What Is the Doctor's Reaction?
There is more gluten intolerance in the United States than there used to be.
A study this week tells us that gluten intolerance is 4 times more common now
than 50 years ago. We don't know why it has increased. About 1 out of every 100
people has true gluten intolerance.
Gluten intolerance is not like a typical allergy. The immune reaction that
is produced after exposure does not trigger typical allergy symptoms, such as
hives or wheezing. Instead, it causes a subtle change in the health of the
intestine. This leads to poor digestion. Other symptoms may include fatigue,
mouth sores, numbness or tingling in the skin, a fine blistering rash, and
thinning of the bones.
People with celiac sprue (true gluten intolerance) need to avoid gluten. All
foods that contain wheat, barley or rye grains also contain gluten. Small
amounts are in oats, too. When people with celiac disease eat even a small
amount of gluten, the immune system makes specific antibodies. They show up in
the blood. With rare exceptions, a person with celiac disease has at least one
positive antibody test. People with true gluten intolerance also have abnormal
findings when they have a biopsy of the intestine.
But for every patient I have who is gluten-free due to celiac disease, it
seems like I meet several who have gone on a gluten-free diet. These patients
test negative for gluten illness, but are convinced that a gluten-free diet is
a way to be in better health.
"Gluten-free" has become wildly popular. I live in Portland,
Oregon, a place where "alternative" living decisions are celebrated.
In Portland, you can find a gluten-free bakery in just about every square mile.
Is "non-celiac" gluten intolerance real? Quite honestly, it
doesn't look very likely. So far, only a single study has suggested that
"non-celiac" gluten intolerance could cause symptoms. And this study
was small, biased and showed only mildly positive results.
The study looked at 34 people who had irritable bowel symptoms. They had
been eating only a gluten-free diet in the months before the study and felt
that they improved while off gluten. The patients all had at least one test to
check for gluten, and the test must have been negative. But they did not need
to take all of the standard tests for celiac disease. Therefore, some experts
think that a few people with true gluten intolerance might have been included.
Some people in the study were fed bread (with gluten) every day for six
weeks. Others stayed on a gluten-free diet. Most people had symptoms before the
study started. Overall, the "gluten-free" group did better, meaning
that a few more of them had improved symptoms after the study.
What the researchers did not point out, however, was that if just four more
people in the gluten-free group had said they felt worse, the groups would have
had an equal result. This is not a very impressive study because it is so
small. The results could have been due to chance. It is the only evidence we
have -- aside from a large number of personal testimonials -- that going
gluten-free might help anyone who does not have true celiac disease.
What Changes Can I Make Now?
If you have unexplained symptoms that might fit with celiac sprue, talk to
your doctor and consider getting tested. It is an especially good idea to seek
tests if you have symptoms and you already have another type of autoimmune
condition. Autoimmune conditions can group together in one person. Gluten
intolerance can also run in families.
It is not practical for you to try to diagnose yourself by adjusting your
diet and seeing what happens. Major diet changes are needed. They include
eliminating hidden sources of gluten in processed foods, as well as more
obvious grain and flour sources. After making these changes, you are not likely
to feel better for at least a few weeks.
I do not recommend a gluten-free diet to my patients unless they have a
positive test.
If you have been avoiding gluten and you think this has improved your
health, I will not argue with your diet choice. But I will say there might be
easier ways to improve your health through diet.
In general, people who go gluten-free pay more attention to everything they
eat. Avoiding gluten may reduce fiber intake. For some people this might lead
to less bloating or gas. A diet that is lower in carbs (such as a gluten-free
diet) might be a helpful change for your metabolism. It is easy to fill up on
breads and other gluten-containing foods. People who avoid these foods tend to
save more room for nutritious proteins, fruits and vegetables. As a result,
their overall nutrition may be better. These are all good things, but they are
not caused by intolerance to gluten.
What Can I Expect Looking to the Future?
For true celiac disease, it is best for your health to avoid gluten for
life.
