Patients with irritable intestinal syndrome (SPC) who adhere to a gluten -free diet can do it in vain - scientists from McMaster University have come to this conclusion. The results of their research, published in The Lanacet Gastroenterology and Hepatology , show that gluten is not always the cause of worsening in such patients.
The study was attended by 29 people with clinically confirmed SPC, who believed that they were harmed by gluten. Participants were given random bars with gluten, wheat or without these ingredients. None of them knew what he was eating. The result: the symptoms were exacerbated regardless of gluten content, including even placebo products. This indicates that the decisive role could not play a physiological reaction, but expectations.
Professor Przemysl Berchyk, the leader of the study, notes that many of these patients fall under the influence of Nosebo - when the belief in the harm of a particular product itself causes symptoms. In his opinion, myths about gluten are also popular here on social networks.
Researchers emphasize that instead of a strict diet that can be burdensome and unnecessary, patients should consider psychological support. This will safely return gluten products to the diet and get rid of food restrictions that do not have a reasonable cause.
What is gluten and to whom he is really harmful
Gluten is a protein substance contained in wheat, barley and rye. For most people, it is safe and does not cause any problems. However, in some cases, such as celiac disease or wheat allergies, gluten really poses a threat to health. Such people need to avoid this protein.
However, in recent years, a gluten -free diet has become popular among people without medical indications. Many believe that gluten is "easier to live" without gluten, although scientific data is not confirmed.
