New research shows that the number of Americans on gluten-free diets has tripled in the last five years although the number of individuals diagnosed with celiac illness hasn’t suffered important changes.
According to the Celiac Disease Foundation, the Celiac condition is an autoimmune dysfunction, in which foods that contain gluten set off the immune system to assault and harm the small intestine. Gluten is the protein usually found in grains like rye, wheat, and barley. The individuals that suffer from the celiac disease have no alternative but to withdraw gluten from their diet entirely.
An internal physicians resident at the Rutgers New Jersey Medical School in Newark and lead author of the research, Dr. Hyun-seok Kim, said that individuals started addressing gluten-free diets to treat any gastrointestinal problem. She stated that people that identify non-specific gastrointestinal signs or a minor gluten allergy believe that a gluten-free diet is a solution to their symptoms.
Although between 2009 and 2014, the number of individuals attending gluten-free diets tripled, specialists mentioned that during the same period, Celiac disease diagnoses maintained stable.
For the research, Kim along with colleagues used data from a regular review of American diet and health handled by the U.S. Centers for Disease Control and Prevention. The partners recognized more than 22,000 study participants who were older that six who had blood analyses for the celiac illness. The volunteers were asked if they were diagnosed with the disease or if they intentionally chose the diet.
Based on the survey, scientists determined that there were approximately 1.76 million people with celiac disease in the United Stated. However, around 2.7 million more individuals followed a gluten-free diet although they did not have the illness.
More than 50 percent of the research participants stated they started the diet in 2009-2010.
Kim indicated that people who decided to begin the diet could also suffer from non-celiac gluten irritability, and their gastrointestinal symptoms usually start improving when they give up on gluten.
The manager of the inflammatory bowel illness plans at Lenox Hill Hospital in New York City, Dr. Arun Swaminath, supposes that when they tend to feel sick, people put themselves on a gluten-free diet. However, individuals following these diets don’t usually consult a gastroenterologist, so, their diet isn’t as strict as the one for Celiac disease.
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