According to a survey, around 18 million Americans have Non-Celiac gluten sensitivity. Google has 4598 citations about Non- celiac gluten sensitivity and almost 15-25% of the population wants gluten-free food products. “Gluten-free” is a tag that everyone wants to have on their food labels these days irrespective of diagnosis of real gluten sensitivity. It is a rising trend and not necessarily a healthy or smart one.
People are resorting to gluten free diets for losing weight to feel more energetic without any conclusive evidence for either.A new research revealed that more often than not it might just not be necessary. Celiac disease is an auto immune condition where the small intestinal villi are damaged by the immune reaction when products containing wheat, barley or rye are consumed.
These products contain gluten which elicits an inflammatory reaction from the body, damaging the villi and resulting in diarrhoea, cramsps and nutritional imbalances.But later, it was found out that many also have a condition called Non- celiac gluten sensitivity where there is sensitivity to gluten without having the underlying autoimmune condition. Other symptoms include fatigue, headache and bloating sensation.
Although the Non-celiac variant is supposedly far more common but it lacks concrete scientific evidence for the diagnosis. The Annals of Internal Medicine revealed that researchers from Italy, at the University of Pavia found that the sensitivity is just a result of hype more than real understanding of the sensitivity.
Dr. Greenwald from Montefiore Medical Centre said that a lot of people were confusing Irritable Bowel Syndrome with Gluten sensitivity and resorting to a gluten free diet with no results. The symptoms of IBS and Gluten sensitivity are almost the same leading to confusion and a fad about gluten free dieting.
Some researchers even went ahead to say that the gluten in wheat and rye might not be the real culprit at all. It could be any one of the multiple other constituents of these products that might be causing a large number of sensitivity other than gluten. They said Gluten has become the new dietary villain and was over advertised to make monetary profits by companies producing such products.
The message that is meant to be taken from the study was that one should not be too hasty in diagnosing gluten sensitivity and jumping to gluten free foods. Going though gluten challenge tests and certain blood tests is necessary to confirm the sensitivity and it would be unwise to start cutting down on wheat intake without a confirmation.