Should
you eat a low-gluten diet?
University
of Copenhagen The Faculty of Health and Medical Sciences
An
increasing number of people choose a low-gluten diet, even though they are not
allergic to the dietary substance.
This trend has sparked public debate about whether or not low-gluten diets are recommendable for people without allergies.
Now, researchers from University of Copenhagen among others have looked into just that.
This trend has sparked public debate about whether or not low-gluten diets are recommendable for people without allergies.
Now, researchers from University of Copenhagen among others have looked into just that.
In
an intervention study of healthy Danish adults, reported in Nature
Communications, an international team of scientists shows that a low-gluten
but fibre-rich diet changes the community of gut bacteria and decreases
gastrointestinal discomfort such as bloating and is linked to a modest weight
loss.
The changes in intestinal comfort and body weight relate to changes in gut bacteria composition and function.
The changes in intestinal comfort and body weight relate to changes in gut bacteria composition and function.
"We demonstrate that, in comparison with a high-gluten diet, a low-gluten, fibre-rich diet induces changes in the structure and function of the complex intestinal ecosystem of bacteria, reduces hydrogen exhalation, and leads to improvements in self-reported bloating. Moreover, we observed a modest weight loss, likely due to increased body combustion triggered by the altered gut bacterial functions," explains the leading principal investigator of the trial, Professor Oluf Pedersen, Novo Nordisk Foundation Center for Basic Metabolic Research at University of Copenhagen.
Change
in dietary fibre composition seems to be the cause
The
researchers undertook a randomised, controlled, cross-over trial involving 60
middle-aged healthy Danish adults with two eight week interventions comparing a
low-gluten diet (2 g gluten per day) and a high-gluten diet (18 g gluten per
day), separated by a washout period of at least six weeks with habitual diet
(12 g gluten per day).
The
two diets were balanced in number of calories and nutrients including the same
amount of dietary fibres. However, the composition of fibres differed markedly
between the two diets.
Based on their observations of altered food fermentation patterns of the gut bacteria, the researchers conclude that the effects of low-gluten dieting in healthy people may not be primarily due to reduced intake of gluten itself but rather to a change in dietary fibre composition by reducing fibres from wheat and rye and replacing them with fibres from vegetables, brown rice, corn, oat and quinoa.
No
basis for change of diet recommendation yet
A
low-gluten diet has previously been proposed to diminish gastrointestinal
symptoms in patients with inflammatory bowel diseases and irritable bowel
syndrome, disorders which occur in up to 20 percent of the general Western
population.
The
present study suggests that even some healthy individuals may prefer a
low-gluten diet to combat intestinal discomfort or excess body weight.
"More
long-term studies are definitely needed before any public health advice can be
given to the general population. Especially, because we find dietary fibres --
not the absence of gluten alone -- to be the primary cause of the changes in
intestinal discomfort and body weight. By now we think that our study is a wake-up
call to the food industry. Gluten-free may not necessarily be the healthy
choice many people think it is.
"Most gluten-free food items available on the market today are massively deprived of dietary fibers and natural nutritional ingredients. Therefore, there is an obvious need for availability of fibre-enriched, nutritionally high-quality gluten-free food items which are fresh or minimally processed to consumers who prefer a low-gluten diet. Such initiatives may turn out to be key for alleviating gastro-intestinal discomfort and in addition to help facilitating weight control in the general population via modification of the gut microbiota," concludes senior lead investigator, Professor Oluf Pedersen.
"Most gluten-free food items available on the market today are massively deprived of dietary fibers and natural nutritional ingredients. Therefore, there is an obvious need for availability of fibre-enriched, nutritionally high-quality gluten-free food items which are fresh or minimally processed to consumers who prefer a low-gluten diet. Such initiatives may turn out to be key for alleviating gastro-intestinal discomfort and in addition to help facilitating weight control in the general population via modification of the gut microbiota," concludes senior lead investigator, Professor Oluf Pedersen.