Self-diagnosis of food intolerances is often wrong

Self-diagnosis Incompatibility: "free from" food only useful for certain food intolerances
Gluten-free breads, pizzas, ice cream, lactose-free cooked ham or rusks - sales of special "free from" foods are booming. For lactose-free foods alone, sales were € 285 million in 2014 and € 105 million for gluten-free foods. Ascending trend. More and more people are accessing foods that are free of gluten or lactose - without any medical need.

For celiac disease patients, wheat allergy sufferers, people with wheat or gluten sensitivity or lactose intolerance, these foods are a blessing and make everyday life easier. If they suffer from one of these intolerances, omitting the food with disease-causing ingredients is the only sensible therapy. Because the complaints let in or stay out. "For all other people, they have no proven health benefits," says the DGE in its 13th Nutrition Report. Obviously, many consumers of "free from" foods generally associate positive, health-promoting aspects, such as weight loss or overall health benefits. A study by the Gesellschaft für Konsumforschung (GfK) showed that around 80% of buyers of lactose-free foods have no proven lactose intolerance.

Gluten-free only useful for actual gluten intolerance. Image: photocrew - fotolia

Gluten-free foods - in which situations they make sense?
The supply of gluten-free products has increased significantly in recent years. And the introduction of the allergen labeling obligation represents a significant improvement in health protection for those affected. Both developments are welcomed by the DGE, as these facilitate food selection. For people who suffer from celiac disease, wheat allergy and gluten or wheat sensitivity, it makes sense to avoid gluten or wheat. Celiac disease and wheat allergy can now be proven beyond doubt by the specialist.

Although the gluten and wheat sensitivities show symptoms similar to celiac disease or wheat allergy. It is unclear whether there are other triggers in wheat. However, the diagnosis of gluten and wheat sensitivity is only made by exclusion of celiac disease and wheat allergy and the implementation of a gluten-free elimination diet followed by a controlled provocation test. However, many consumers refrain from wheat products - without medical findings, but due to a self-diagnosis, according to the motto: "I can not tolerate that - I prefer to leave."

A voluntary waiver of gluten-containing foods does not automatically mean a health-promoting diet - as gluten-free foods are partially advertised. The food is not only different in taste and price. By omitting the gluten and dodging on other ingredients or foods it comes to changes in energy and nutrient supply. These are not always in favor of the consumer.

Some gluten-free foods have a relatively higher fat content, while the proportion of fiber, vitamins and minerals is lower. Wheat and other gluten-containing cereals such as spelled, greens, rye, oats and barley are removed from the diet in the long term, resulting in less fiber, B vitamins, magnesium, zinc and iron. By not using whole grains, the preventive effects on the development of cardiovascular diseases and certain types of cancer remain unused.

Cause of the complaints may be, for example, an intolerance to fructose or gluten. (Image: PhotoSG / fotolia.com)

Lactose free at all costs?
There is currently no legal regulation for the term "lactose-free". The food industry offers a wide range of products with this name. These include foods such as brown bread, rusks or cooked ham, whose lactose content is low. This leads to uncertainty for many people affected. To be on the safe side, they resort to labeled, but often more expensive products. The conventional food would have no disadvantages.

Lactose (= lactose) is a natural, occurring in milk and derived foods, occurring sugar. Lactose intolerance is one of the most common food intolerances and causes intestinal complaints such as abdominal pain, bloating, bloating or nausea. Only very few people with lactose intolerance have to completely abstain from lactose. Often they tolerate small amounts as they occur in a slice of cheese, a yogurt or in finished products.

Omit risk
Those who consume "free from" products without food intolerance often pay more - but have no health benefits, according to the conclusion of the DGE. The omission of individual foods or groups generally increases the risk of nutrient deficiencies and can lead to long-term health restrictions. If you have to forego certain foods for health reasons, you will receive individual and everyday help from a qualified nutritionist. (Pm, sb)