Healthy people may prefer a diet with low gluten content to combat discomfort in the gut or overweight.
Maintaining a strict gluten-free diet is a necessity for allergy sufferers throughout their lives, now many people choose a low-gluten diet, even if they are not allergic to diet. This trend triggered a public debate about whether gluten-free diets are worth recommending to people without allergies. Researchers at the University of Copenhagen were doing just that. The findings were recorded in the journal Nature Communications.
In an intervention study of healthy Danish adults, an international team of researchers shows that a low-gluten, but high-fiber diet, changes the intestinal bacteria community and reduces gastrointestinal complaints, such as flatulence and is associated with modest weight loss. Changes in intestinal comfort and body weight refer to changes in the composition and function of intestinal bacteria.
"We show that a diet high in gluten with a low gluten content compared to a high gluten diet induces changes in the structure and function of a complex intestinal bacterial ecosystem, reduces hydrogen exhale and leads to improvement in reported. Moreover, we observed a small weight loss, probably due to increased burning of the organism caused by altered intestinal bacterial functions "- explained the leading investigator of the process, Professor Oluf Pedersen.
The change in the composition of dietary fiber seems to be the cause.
Researchers conducted a randomized, controlled clinical study of 60 healthy Danish middle-aged adults with two eight-week interventions comparing a low gluten (2g gluten daily) diet with a high gluten diet (18g gluten per day). ), separated by a washout period of at least six weeks with the usual diet (12 g gluten per day).
Both diets were balanced in terms of the number of calories and nutrients, including the same amount of dietary fiber. However, the fiber composition was clearly different between the two diets.
Based on the observation of altered fermentation patterns of intestinal bacteria, the researchers found that the effect of a low-fat diet in healthy people may not be due mainly to a reduced intake of gluten alone, but rather a change in fiber composition by reducing wheat and rye fiber and replacing them with vegetable fibers , brown rice, corn, oats and quinoa. There are no grounds to change dietary recommendations.
Previously, a low-gluten diet was proposed to reduce gastrointestinal symptoms in patients with inflammatory bowel disease and irritable bowel syndrome, a disorder that affects up to 20 percent of the total Western population.
This study suggests that even some healthy people may prefer a diet with low gluten content to combat discomfort in the gut or overweight.
"More long-term research is needed before public health advice is taken for the general population, in particular because dietary fibers – and not the lack of gluten itself – are the main cause of changes in discomfort and intestinal fluid. food industry, and gluten-free may not be a healthy choice that many people consider to be ", said Pedersen.
"Most of the gluten-free foods currently available on the market are mass-free dietary fiber and natural nutrients, so there is an obvious need for the availability of nutrient-enriched, high-quality, gluten-free foodstuffs that are fresh or minimally processed for consumers who prefer a low-gluten diet, Such initiatives may prove to be crucial to alleviate gastrointestinal discomfort, and to help facilitate weight control in the general population by modifying the intestinal microflora "- he concluded.