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The basis of the Mediterranean diet includes, among many other things, the regular intake of cereals with gluten, in many different formats (bread, pasta, etc.). From this portal we insist that wheat, barley, rye and oats are healthy foods, that they provide fiber, minerals and vitamins, and that their tolerance is usually excellent.
For years, however, the scientific community has been insisting on two entities in which the consumption of these cereals is involved. One is celiac disease, which affects 1% of the population, and which has solidly established diagnostic criteria. The other is non-celiac gluten sensitivity (SGNC), whose diagnostic bases are being founded at the present time. We will take the opportunity to review the latter.
There are authors who say that up to 10% of the population suffers from NCGS (gluten sensitivity). In 2014, the first pediatric case was published in Spain. Since then the subject has not stopped being talked about. This entity consists in that, with a cause-effect relationship, the subject who suffers from it, when he contacts cereals with gluten, develops one or more clinical manifestations. These manifestations range from digestive symptoms (abdominal pain, irregular bowel habit, flatulence, etc.) to extra-digestive symptoms (arthritis, anemia, neurological symptoms, etc.). These symptoms disappear when the subject is no longer exposed to gluten.
Laboratory tests are not at all conclusive (there may be a slight elevation of antigliadin antibodies and very mild changes in the intestinal biopsy). In any case, it seems common sense to recommend a therapeutic trial with a gluten-free diet in patients who state that there is a clear and repeated time sequence between exposure to gluten and the appearance of symptoms.
Reality or fiction? Today, many doctors comment with skepticism about this entity, which is increasingly well founded. It must be made clear that the fashion of eating gluten-free (whether or not we are sick, we feel good or feel bad) is precisely that: a passing fad, not a scientific recommendation. And from here we vindicate the benefits and excellence of each and every one of the cereals.
You can read more articles similar to Gluten sensitivity in childhood, in the Health on site category.