Think you’re gluten intolerant? You might not be, study suggests

All patients with irritable bowel syndrome may not be sensitive to gluten, despite many studies defining as a potential trigger.

According to the new study, patients with IBS may be misled misconducting, such as protein bread and pasta in wheat products, triggering symptoms of protein – symptoms.

According to Canadian researchers, it restricts themselves with different diets to avoid food triggers perceived by too much IBS – although it does not clearly determine which foods really worsen their symptoms.

In the study, the researchers analyzed IBS from the Digestive Disease Clinic of McMaster University, who believes that they had Gluten intolerance and therefore followed a solid gluten -free diet.

The participants were given grain sticks for dinner every day for a week made of purified gluten, whole wheat or gluten -free flour without knowing which one was.

After completing a week, a kind of cereal bar participants gave a two -week break until all three were tried before they started the next bar.

Researchers have found that there was no significant difference in the deterioration of symptoms between three groups, including Gluten -free placebo.

Even after eating the gluten -free control cereal bar, approximately 30 percent of patients said that symptoms deteriorated by 50 -point deterioration according to IBS symptom severity scale.

Professor Premysl Bercik, the senior writer of the study, said, ‘Some patients have really sensitivity to this food protein, but for others, it is the belief that guides the symptoms and subsequent elections to prevent gluten -containing foods’.

However, even when the participants were informed about the results, most gluten and wheat continued to believe that they trigger their symptoms and continued to eat a gluten -free diet.

Prof Berck said that it could lead to IBS symptoms and malnutrition and lower quality of life.

This is because gluten -free food typically contains more fat, salt and sugar and less intestinal -friendly fiber and protein.

Writing in the magazine LANCET Gastroenterology and HepatologyResearchers advised the psychological counselor to be included in the treatment plans for patients suffering from IBS.

“What we need to improve our clinical management is to work harder with them, not just to say that gluten is not triggering and continues.

“Many can benefit from psychological support and guidance, help to destroy Gluten and wheat, and re -introduce them safely in their diet, Prof Bercik added Prof Bercik.

Researchers added that social media could be behind the trend and shared how many impressives worsen the symptoms of gluten.

The exact cause of IBS is unknown, but it has been linked to foods related to hypersensitivity and even stress -related foods very quickly or slowly from the intestine.

In the UK, one in 100 people are exposed to celiac disease, so that the immune system gluten reacts overly reacting.

But for others, Prof Berck said that avoiding gluten could be a coping mechanism.

‘Continuing a gluten -free diet may have a action that can be taken to take action to try to control symptoms despite the risk of unnecessary dietary restrictions.’

Professor Sigrid Elsenbruch, who is an expert in neurological and behavioral sciences that are not included in the study, added: ‘It is very difficult to change health -related behaviors.

‘Permanent dietary choices can reflect the complexity of IBS symptom management rather than reluctance to adjust beliefs.’

The researchers of this study concluded that their findings support the role of psychological factors in symptom responses and dietary behaviors in IBS.

However, the widespread limitations of dietary studies were observed with laboratory tests, which showed that only one third of the participants followed the Gluten -free diet, and some may have completely jumped the bars to prevent symptoms.

IBS is a common weakening condition that affects the symptom of digestive, causing stomach cramps, bloating, diarrhea and constipation – a small number of effective treatment.

Over time, damage to the intestine accumulates and usually causes serious nutrient deficiencies and nerve damage.

It is thought that the long -term situation affects 1 out of 5 adults in the UK, but experts say this figure may be much higher.

In the UK, one in 100 people are exposed to celiac disease, so that the immune system gluten reacts overly reacting.

13 percent of people are thought to be exposed to things known as non -specific gluten sensitivity (NCGS).

This triggers unpleasant symptoms such as protein eating, bloating and irregular intestinal habits.

Scientists are not yet sure of the reason why some people are affected, and some believe that it can be caused by a Notebo effect – bringing them to be exposed to symptoms.