Gluten-Free Diet and its effects in Non-Celiac disease patients

 

Gluten-Free Diet and its effects in Non-Celiac disease patients

Authur Name: Tehreem Yousuf

A diet in which gluten containing products are eliminated is called as gluten-free diet. Gluten is basically a storage protein found in cereal grains like wheat, rye and barley. Due to gluten intolerant diseases gluten-free diets are common, but it does not mean that gluten contain some health risk. There are some common grains that contain gluten semolina, durum, wheat germ, matzo, farina and triticale. Crackers, pasta, veggie burgers, wheat containing soba noodles, cookies and pastries are the processed grain that contain gluten. Malt vinegar, barley malt and soya sauce that also contain gluten, as used for thickening agent and stabilizer.

Celiac disease is a serious condition of autoimmune in which when gluten is ingested the immune system attack small intestine cells. So celiac patients should strictly use gluten-free diet. Non-celiac gluten sensitivity (NCGS) have some causes and symptoms of celiac disease, like constipation, bloating, abdominal pain, headache and “Foggy brain”. Although small intestine tissues are not blemished. An autoimmune disorder Gluten ataxia causes certain muscle control problem and affects nervous system.

As gluten-intolerance diseases increases, gluten-free food consumption increases. In 2016 almost 16 billion were spent on retail gluten-free foods. In diagnosis NCGS exhibits some symptoms like gastrointestinal. After diagnosis gluten products are excluded or cut from diet and this prove to give good result. Although after research a new gluten is produced by genetic modification in which gliadin (gluten derived peptides) in wheat and hordien in barley are used as antigen in celiac disease patients. Some pathophysiological responses are also observed due to gluten. Intake of gluten can also cause irritable bowel syndrome.

Non-Celiac Gluten sensitivity both associate with gastrointestinal and non-gastrointestinal symptoms. Symptoms include bloating, flatulence, rash, fatigue and joint pain. The non-celiac patients are even detectable as they test negative for celiac disease. This is evident by study that non-celiac patients have normal activation of innate immune response and intestinal penetration. For activation of innate immune response Amylase-trypsin inhibitors are used.

Celiac patients after using GFds have showed result that women have calcium 31.5%, fiber 46.25% and iron 45%. Although men have iron 99-100%, calcium 63.5% and fiber 89% after adhering to GFds.

In several diets a large content is covered by gluten containing diet, as it is easy to cultivate, grow and cost-friendly. As gluten is common additive in the food preparation because of its platability and physical properties. With Gluten-free diets popularity the consumer should know the financial cost and nutritional quality of this diet. Availability of this diet should also considered. This would even effect on the food industry. Some pathological effects are that financial cost of GFds is more than gluten, so it is difficult to quantify. As the communal aspects of this diet is powerful, so both individual and society need constitutional perception. This diet need diligent dedication to a constricted lifestyle and diet which may possibly leads to social isolation. It is difficult to maintain gluten-free diet as it may cause emotions and negative feelings. This is also difficult because it take more time, money and energy in preparation. But if you have celiac disease or non-celiac disease so should follow GFds diet plan. However most of the patients are empowered, relieved and feeling positive for following GFds. These positive emotions are strong than negative emotions.  

 

    (The writer is student at Government College Women University Faisalabad in department of Food Science and Technology)