Gluten intolerance can not be averted

Studies: Gluten intolerance by habituation not mitigate

06/10/2014

Up to one percent of the population in industrialized countries suffers from gluten intolerance (celiac disease) or gluten allergy. In Europe, parents are advised to introduce gluten-containing foods from four months of age, in order to alleviate any resulting intolerance. The results of two long-term studies now contradict such recommendations.

One percent of the population affected
In the industrialized countries, up to one percent of the population is affected by celiac disease. The proportion has been rising for decades. The small intestinal mucous membrane in this disease is sensitive to gluten, the glue protein found in grains such as wheat, rye or barley. The damage to the mucous membrane affects the absorption of nutrients. Healing is not suffering. Often, the disease is not recognized, but early diagnosis and subsequent consequent renunciation of gluten-containing foods would be important for those affected to avoid serious sequelae, such as anemia (anemia) or osteoporosis.

Celiac disease is difficult to diagnose because of its highly variable symptoms. Symptoms that can occur include indigestion such as abdominal pain, diarrhea, fat, nausea and vomiting, severe inflammation of the intestinal mucosa, and even mental health problems such as depression. The German Society for Gastroenterology, Digestive and Metabolic Diseases (DGVS) also mentions nutrient deficiency, fatigue or migraine as possible consequences of celiac disease. In infants, diarrhea, bloated abdomen and deficiency symptoms are typical symptoms of gluten intolerance.

Genetic factors play the main role
The causes of celiac disease are still not clear. But now two randomized long-term studies show that genetic factors play the main role in the development of gluten intolerance. The two studies thus contradict previous European recommendations, which advised parents to introduce a gluten-containing complementary food in the time window of four to seven months, as this could alleviate an emerging incompatibility. Breastfeeding was also considered a protective factor.

Gluten introduction time
In one of the two studies, researchers led by Carlo Catassi of the Massachusetts General Hospital in Boston examined more than 700 children in Italy to clarify the development of celiac disease. They were considered particularly vulnerable because at least one parent or sibling had a gluten intolerance. The scientists published their findings in the journal „New England Journal of Medicine“. Catassi is quoted in a message from the clinic as follows: „One of our most important results was that the time of gluten introduction - whether early or late in the first year of life - had no influence on the later development of celiac disease.“ According to a dpa report, he also said: „Mothers should not worry about when to add gluten to their children's diet.“

Immune system molecules clearest risk factor
According to the investigations, it had no influence on the risk of disease, whether a child was breastfed or not. The presence of certain molecules of the immune system was the clearest risk factor. In the second, also in the journal „New England Journal of Medicine“ Nearly 1,000 vulnerable children between the fourth and sixth months were given either 100 milligrams of gluten daily or a placebo. Celiac disease was similar in both groups at the age of three, as the physicians reported to Luisa Mearin of Leiden University Hospital in the Netherlands. (Ad)