For some time, the expression "Sin gluten" comes more and more our ears and appears in more food products labels.
Gluten is a glycoprotein that is present in some cereals, mainly in wheat, barley and rye. It has little nutritional value, but on the contrary, gluten raw materials are important for the food industry for its characteristics such as emollient and gelifying agent. Generally, gluten products have better palatability than similar gluten -free products.
In recent decades, gluten consumption in the world's population has been increasing, one of the causes being the importance it has for the food industry, which has caused modified wheat crops that express more gluten. On the other hand, the increase in sugars consumption also seems to imply a greater increase in gluten consumption (for industrial processes) and a deterioration of intestinal flora.
Diseases caused by gluten
There are several gluten -related pathologies. In broad strokes we could highlight celiac disease, wheat allergy and non -celiac gluten sensitivity. Being the first and last entity the most prevalence.
Celiac disease can be defined as a permanent intolerance to the gluten of wheat, barley, rye and probably oats that occurs in genetically predisposed individuals, characterized by an inflammatory, immune base reaction, in the mucosa of the small intestine that hinders the absorption of macro and micronutrients.
The typical example of this pathology would be thin children, many times with excessively swollen belly, bad dining rooms and with recurrent diseases (infections, dermatitis ...) and even that they have stagnation in their growth. The diagnosis of this pathology is not only circumscribed at an early age; New diagnoses of this disease are described in adulthood.
In recent years, a new associated pathology has more and more incidence in the population, it is the so -called non -celiac gluten sensitivity. The diagnosis can be very difficult and even expand a lot over time. The pathophysiology of this disease is different from that of celiac disease, as well as symptoms, which can be very varied; From intestinal symptoms (pain, diarrhea, nausea, irritable intestine) to skin symptoms (erythrema, eczema), headache, joint pain, repetitive muscle injuries, attention problems, depressions or anemia, for example.
The possible role of intestinal flora (microbiota) in the development of diseases caused by gluten is not yet known exactly, but there are indications that point to it as a possible key factor in development and even in the treatment of these diseases, although the treatment of this type of pathologies consists of carrying a free food free products.
On the role of the intestinal flora, it must be taken into account that the amount of cells that compose it, it is calculated that it is 10 times higher than the body's cells. The metabolic of the bacteria that make up the intestinal flora support digestive functions and help maintain the immune system. There is a large percentage of the intestinal flora that is common to the human species and a small percentage that is variable for each individual and that responds to the type of birth it has had (caesarean section or vaginal delivery), age, genetics, the consumption of medications and the type of food that is carried (quantity and type of plant fiber, consumption of sugars ...).
Some scientists defend that gluten -free diets play a positive role in the health status of the entire population and not only in those patients with gluten -related diseases. Today, there is no scientific evidence to extend the recommendation not to take gluten to the entire population. It is also true that there are few individuals, who without having a diagnosis of gluten -related disease, decide to eliminate it from their diets and report to find themselves much more vital and healthy.
Gluten and athlete: gastric discomfort and increased performance
In 2011, tennis player Novak Djokovic did what is considered the best season starring a professional tennis player; He won 43 games consecutively, 10 titles and 3 Grand Slams. To date, Djokovic was a very irregular player suffering from constant health problems. The tennis player himself confessed that for him the great change was to start a gluten -free diet; This allowed him to lose a few kilos and find a performance that to date had only been able to demonstrate it on very few occasions.
This fact was the beginning of a tendency to eliminate gluten from the athletes of athletes in order to achieve greater sports performance. However, there are currently no forceful studies that demonstrate the ergogenic effect of gluten -free diets.
On the other hand, it is well known that many athletes, especially those who practice resistance sports, have an important incidence of gastric and intestinal discomfort. In addition, during the practice of physical exercise of both intensity and great duration, the digestive and specifically the intestinal flora system are organs that are subject to significant stress. To minimize these discomfort, it can be recommended and reasonable, eliminating gluten of those foods and supplements that are ingested before, during and after exercise.
Thus, it should be noted that numerous sports nutrition brands begin to join the tendency to introduce products into the gluten -free market and even lactose.
I would not like to end without before influencing some aspects:
- Gluten -related diseases do not focus only on discomfort at gastric or intestinal level. They can have diverse and varied manifestations.
- There is a suspicion that Gluten's greatest intake can be related to the development of some of these pathologies, as well as the state of intestinal flora.
- The diagnosis should always be done by a medical professional
- Check with a professional about gluten -free diets
- The treatment of gluten -related pathologies is to eliminate it from diet
- Eliminate gluten from diet has no ergogenic effect
- It may be reasonable
See you in upcoming entries!
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