Gluten-free diet 

According to an article on the Journal of American Medical Association in 2017, Celiac disease and nonceliac gluten sensitivity are real and common. Along with the increasing awareness of gluten-related health problems: celiac diseases, gluten allergies and sensitivity, gluten-free diets are more common than ever. Many food product manufacturers and restaurants tend to promote their products or meals with the “Gluten-Free” label, gluten-free diets become much more applicable.

As long as the people with these gluten-related problems similarly bring adverse reactions after gluten consumption, it is crucial to eliminate gluten-rich foods like wheat, rye and barley in their diet. Nevertheless, a gluten-free diet can include other grains like rice and corn, fruits, vegetables, meat and seafood, etc.

Celiac disease is a genetic autoimmune disorder that gluten consumption triggers an immune response, which damages the intestines and interferes with the absorption of the other nutrients. Gluten allergies and sensitivity, are also immune responses. With gluten allergies (IgE-mediated), the immune system overreacts with gluten and may cause serious symptoms that appear shortly (a few minutes to two hours) such as hives and shortness of breath. For gluten sensitivity (IgG-mediated), which is also known as delayed reactions (few hours or several days) which are often hard to discover in daily lives. According to the Food Sensitivity Handbook, there are studies supporting removing gluten from the diet for gluten sensitivities patients have relieved the immune-related issues like eczema and allergic rhinitis.

Although gluten does not pose a health risk to the rest of the population, opinions are divided when it comes to the health benefits of a gluten-free diet. It is said that gluten-free diets often lack fiber, folic acid and minerals and generally contain more sugar and fat. However, opponents say that a gluten-free diet often increases the variety of a diet and often tends to be more nutritious.

For the rest of the people, gluten-free diets are one of the options for you to take care of those who have gluten concerns. If there are many problems and reactions towards any new diet plan, you should watch your body and seek help from your healthcare professionals.

(Written by Ms Stephanie Koo, HK BioTek Nutritionist)

 

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無麩質飲食

一份於2017年刊登在美國醫學會期刊的文章指出,乳糜瀉及麩質敏感確定存在,而且比想像中普及。與此同時,近年人們對乳糜瀉、麩質過敏和敏感等與麩質有關的健康議題增加了不少的認識,這都令無麩質飲食漸趨普遍。許多食品製造商和餐廳都會加上「無麩質」標籤作推廣,令進行無麩質飲食的人士生活變得更輕鬆。

患有與麩質有關健康問題的人,在食用含有麩質的產品後,同樣都引起不良反應,因此需要從飲食中剔除含麩質的食物,例如:小麥、黑麥和大麥。然而,無麩質飲食可以包括其他穀物,例如白米和粟米、水果、蔬菜、肉類和海鮮等。

乳糜瀉是一種遺傳性自身免疫性疾病,食用麩質會引發免疫反應,損害腸道並干擾其他營養的吸收。麩質過敏和敏感性是免疫系統反應,患有麩質過敏症(IgE介導)時,免疫系統會與麩質過度反應,並可能導致在短時間內(幾分鐘到兩小時)出現的嚴重症狀,例如紅疹和呼吸急促。而麩質敏感(IgG介導),也稱為延遲反應(幾小時到幾天),在日常生活中通常較難發現。根據《食物不再敏感手冊》,有研究指出,麩質敏感患者從飲食中去除麩質後,緩解與免疫相關的問題,例如濕疹和過敏性鼻炎等。

儘管麩質不會對一般人構成健康風險,但對於無麩質飲食的健康益處,人們意見不一。有人認為無麩質飲食通常缺乏纖維、葉酸和礦物質,並且通常含有更多的糖和脂肪。但亦有人反對,認為無麩質飲食通常會令膳食變得更多元化,並且往往更有營養。

至於其他人,無麩質飲食可能是您照顧那些需要無麩質的人的選擇。每個人對任何新的飲食計劃如有不同的反應,都應該注意自己的身體和尋求您的醫生或專業人士的幫助。

(文章由HK BioTek營養師古宣恆撰寫)

Reference:
How celiac disease is triggered. (2021, February 08). Retrieved February 26, 2021, from https://www.beyondceliac.org/celiac-disease/gut-reaction-video/how-celiac-disease-is-triggered/
Gluten free and travel. (n.d.). Retrieved February 26, 2021, from https://www.coeliac.org.uk/information-and-support/living-gluten-free/the-gluten-free-diet/gluten-free-and-travel/
Gluten-Free food: Is gluten free good for you? (n.d.). Retrieved February 26, 2021, from https://www.foodunfolded.com/article/gluten-free-foods-are-they-actually-healthy?gclid=CjwKCAiAyc2BBhAaEiwA44-wW8MkgrKtydFFzE4UkyxTrkHd_RDDGaUKzYSL7GfsZexxfIj7V9I_tRoC3gIQAvD_BwE
Celiac disease: AAAAI. (n.d.). Retrieved February 26, 2021, from https://www.aaaai.org/conditions-and-treatments/library/allergy-library/celiac-disease
Kelly ServickMay. 23, 2., Jennifer Couzin-FrankelFeb. 23, 2., Meredith WadmanFeb. 23, 2., Jeffrey MervisFeb. 22, 2., Adrian ChoFeb. 19, 2., Cathleen O’GradyFeb. 19, 2., . . . Sofia MoutinhoJan. 29, 2. (2018, December 26). What's really behind 'gluten sensitivity'? Retrieved February 26, 2021, from https://www.sciencemag.org/news/2018/05/what-s-really-behind-gluten-sensitivity
Celiac Disease and Nonceliac Gluten Sensitivity: A Review  https://pubmed.ncbi.nlm.nih.gov/28810029/