Gluten-free nutrition and products with the ‘gluten free’ label on it have recently become one of the most popular topics related to healthy living and nutrition. Saying that the change of living and environmental conditions also affects the eating habits, İSÜ Nutrition and Diet Specialist Uzm. Dyt. Sedef Aksu said, “When it comes to slimming, diets that make miraculous promises or give fast results are one of the first methods everyone uses. The gluten-free diet should be applied for treatment purposes other than weight loss. If complaints such as diarrhea, bloating, abdominal pain, constipation and headache are experienced frequently, gluten-free diet plans can be applied to relieve these symptoms. People should not apply this diet on their own because it is popular, ”he warned.

Exp. Dyt. Sedef Aksu stated that gluten-free diets are mainly used in the diets of people with Celiac disease, Irritable bowel syndrome, autism, Rheumatoid arthritis, schizophrenia, atopy, fibromyalgia, endometriosis and chronic pelvic pain, athletic performance, and body weight loss.

MOST GRAIN GROUP NUTS IN TURKEY HAVE GLUTEN

Underlining that most of the cereal group, which is the main food source in Turkey, contains gluten. Dyt. Sedef Aksu said, “Wheat, barley and rye are known as gluten-containing grains, but they are found in many products used in daily life, from cosmetics to food dyes, shampoos to toothpastes. “Pseudo-grains such as amaranth, quinoa, buckwheat, sorghum and rice are naturally grains that do not contain gluten.”

SYMPTOMS OF GLUTEN ALLERGY

Noting that conditions such as fatigue, bloating, nausea and vomiting may occur in the person after a gluten-based diet, Uzm. Dyt. Sedef Aksu said, “Gluten consumption has been associated with many different diseases to date. The common symptom of gluten-induced Celiac disease is absorption difficulty, which is seen with damage to the intestinal tissue. People with celiac disease are deficient in iron, which causes anemia. Apart from celiac, many different health problems such as skin diseases, neurological disorders, depression, migraine, autism, obesity have also been associated with gluten consumption. “The common features of these diseases are that some symptoms can be seen as a result of gluten consumption and the gluten-free diet can reduce these symptoms.”

1 OUT OF 3 ADULTS IN THE USA FEED WITHOUT GLUTEN

Saying that almost a third of adults in the USA are reported to have a gluten-free diet, Uzm. Dyt. Sedef Aksu emphasized that the widespread use of gluten-free nutrition has led to the necessity of researching the general health effects of this diet, and shared the following information;

“People on a gluten-free diet often avoid highly processed foods such as fast food, baked goods, and sugary cereal products. They turn to healthier options such as vegetables, fruits, healthy fats, and proteins. This type of selective gluten-free diet can result in relatively well-being. However, in the long term, it is also seen that many people tend to focus more on animal products in order to maintain a gluten-free diet. For example, since corn flour and rice flour are free in a meal for a gluten-free diet, a pasta made of corn flour can be easily consumed with a lactose-free yogurt. Gluten-free cornflakes can be preferred to make breakfast breakfasts healthier. “

THE AMOUNT OF OIL OF GLUTEN-FREE BREAD IS 2 TIMES MORE

Pointing out that in order to prevent nutrient deficiencies that are common in gluten-free diets, it is necessary to pay attention to the consumption of gluten-free and nutrient-rich alternative grains as well as the consumption of vegetables, fruits and legumes rich in fiber and many nutrients. Dyt. Sedef Aksu made the following warnings

“It has been reported that it may cause some nutrient deficiencies such as protein, dietary fiber, vitamins and minerals in those who follow a gluten-free diet. In addition, since gluten-free foods are high in fat content, it is necessary to be careful in terms of cardiovascular risk factors. In order to prevent the common nutrient deficiencies in gluten-free diets, it should be paid attention to the consumption of gluten-free and nutrient-rich alternative grains as well as the consumption of vegetables, fruits and legumes rich in fiber and many nutrients. It is known that among the specially produced gluten-free foodstuffs, protein, fiber, iron and vitamins such as folic acid, niacin, thiamine and riboflavin are less, and the carbohydrate and thus calorie content is increased. It is known that the amount of fat in gluten-free bread is at least 2 times more than normal bread, while gluten-free pasta contains more carbohydrates and sodium.

WHO SHOULD NOT APPLY GLUTEN-FREE NUTRITION DIET

Underlining that the gluten-free diet should be applied for treatment purposes other than weight loss, Uzm. Dyt. Sedef Aksu explained to whom it should not be applied as follows:

“If complaints such as diarrhea, bloating, abdominal pain, constipation and headache are experienced frequently, gluten-free diet plans can be applied to relieve these symptoms. Most foods containing gluten are rich in B group vitamins and fiber. These vitamins are important for both gut health and cognitive functions. If gluten sensitivity is not seen, adolescents, children, pregnant women, the elderly and very weak individuals should not follow a gluten diet. Unless there is a gluten-related disease proven by a physician, a gluten-free diet should not be used to lose weight or become healthier, and in cases where it is medically necessary (allergy, celiac disease, gluten sensitivity …), it should be administered under the supervision of an experienced dietician in order to prevent macro and micronutrient deficiency. It is recommended that people who prefer a gluten-free diet follow a carefully planned diet to prevent nutritional deficiencies. “




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