Are gluten-free foods really healthier?

Gluten-free: is gluten really unhealthy?

Gluten-free foods are in fashion. Not only people who suffer from intolerance, but also many healthy people use it. But is the gluten protein really unhealthy? An expert explains for whom such foods make sense and who can ignore the wave without gluten.

Avoid foods containing gluten for life

According to health experts, about 1% of the German population suffers from gluten intolerance (celiac disease). Treatment is not currently available. Can only help a strict Glutenverzicht. Supermarkets now offer a wide assortment of gluten-free products. Even healthy people often use it. But gluten-free foods are not healthy for everyone.

More sugar and fat and less fiber

Gluten, the gluten-whitening protein found in the grain of some grains such as wheat, rye, barley and spelled, is criticized.

It is sometimes claimed that gluten is a fad and co-responsible for modern diseases such as diabetes.

Many people refrain from eating foods containing gluten because they think it's healthy.

"But such general statements are not correct," said gastroenterologist professor Stephan Vavricka as part of the knowledge series of the Center for Integrative Human Physiology at the University of Zurich (UZH).

Because with a gluten-free diet, you run the risk of eating more sugar and fat and less fiber, as explained in a statement from the UZH.

Gluten-free foods can harm your health

In addition, gluten-free foods result in faster absorption of glucose because they are generally less fibrous.

Some health experts even warn of the effects of a gluten-free diet on health.

For example, American researchers have discovered that such a diet significantly increases the risk of diabetes.

And other scientists have discovered that gluten-free foods can cause permanent damage to the heart.

Humans are feeding very hygienically nowadays

Gluten-free products are not only healthier, but often more expensive.

"It must be very clear to us that there is a huge industry behind the gluten-free wave that wants to sell us its expensive, gluten-free specialty products," said Vavrika, a specialist in internal medicine and gastroenterology and consultant to the University Hospital Zurich.

Nevertheless, it should not be forgotten that gluten actually causes more or less serious complaints in more and more people.

According to the UZH, there are various explanations for this. Thus, over the last 50 years, cereal cultivation has been modified by varieties containing proteins. But changing habits can also play a role. For example, today we feed in a very hygienic way.

"We wash the dishes and hands very carefully before eating anything, so we absorb soaps every day that dissolve the protective mucus layer on the intestinal wall," Vavricka explained.

The intestinal wall is the interface between the environment and the human body. It serves in addition to the absorption of nutrients and the immune system.

However, when the protective layer is dissolved, bacteria can migrate to the intestinal wall and trigger immune system reactions.

Dangerous celiac disease

The most serious form of gluten reaction is celiac disease, an autoimmune disease affecting about 1% of the population.

The consumption of gluten causes the formation of antibodies, which destroy specific endogenous structures in the intestines, called villi.

Villi are elevations of the intestinal wall cells responsible for food intake. Without these villi, the nutrients can no longer be properly absorbed, resulting in symptoms of indigestion and deficiency.

Affected people should pay close attention to their diet. When you consume gluten-rich foods, you experience typical symptoms such as abdominal pain, bloating, and oily stools.

To diagnose celiac disease, a blood test is sufficient to detect the antibodies that destroy the villi. However, the diagnosis is only possible if you take gluten.

Because as soon as you start eating gluten-free, the number of antibodies decreases and, after a few months, they are no longer detectable.

"If you are suspected of having gluten, you should consult your doctor before starting a diet," says Vavricka.

The good news is that intestinal cells recover over time. Affected individuals can live without symptoms as long as they follow a strictly gluten-free diet.

Wheat allergy is distinguished from celiac disease. In this case, the immune system reacts directly on various components of wheat and causes, in addition to indigestion, allergic symptoms such as asthma or itching.

Is there a sensitivity to gluten?

Gluten sensitivity is another form of gluten reaction. As explained in the communication, it is neither an autoimmune disease nor an allergy.

The composition of the intestinal flora and non-specific immune responses may play a role. However, experts wonder if the disease really exists and how it develops.

According to Vavricka, the symptoms are real. Patients often report not only digestive problems but also a number of nonspecific symptoms such as headaches, fatigue and depressed mood.

It is estimated that up to six percent of the population could be affected.

If more serious diseases such as celiac disease or even tumors have been ruled out, it may be helpful to try a gluten-free diet. However, this often does not help.

Because behind an alleged sensitivity to gluten, there may sometimes be an incompatibility on some fermented sugars glued, called FODMAP. These include, for example, fructose or oligosaccharides, which are also found in certain foods containing gluten.

These are not properly digested in some individuals, but are fermented by intestinal bacteria in the colon, causing gas formation and discomfort.

"We also believe that fermentation produces toxic toxins that can trigger systemic symptoms such as headaches or difficulty concentrating," Vavricka explained.

A diet low in FODMAP can often improve symptoms. But in such cases, nutritional counseling is extremely important because FODMAP is found in many foods, especially fruits and vegetables. Therefore, it is important to leave as much as necessary.

Anyone who is not affected by a confirmed intolerance may safely forget, according to Vavricka's waiver regimes. On the contrary, they should be careful to eat as versatile as possible. (Ad)