NEW YORK (CNN) – Bad news for lovers of bread, pasta and bakery products: eating gluten-rich foods at a young age could eventually lead to gluten intolerance.
A study published in JAMA magazine on Tuesday suggests that above-average gluten intake in the first five years of life increases the likelihood of celiac disease, a small bowel-damaging indigestion.
Increased gluten intake was associated with a 6.1% increase in risk of celiac autoimmunity, an immunological response to gluten, and a 7.2% increased risk of celiac disease per additional gram or gluten per day, the study said.
In the US (Finland), researchers evaluated more than 6,600 newborns, Germany and Sweden born between 2004 and 201
Every few months, the authors of the study drew the gluten of children on admission up to the age of 5 years and compared the values with the reference level of gluten intake in healthy children at any age.
In the course of the study, 1,216 of the children – almost 20% – developed celiac autoimmunity, the first sign Carin Andrén Aronsson, study director of the Department of Diabetes and Celiac Disease at Lund University in Sweden, reported on the body's negative reaction to the disease Protein.
Another 450 participants developed celiac disease, about 7%. Most diagnoses were made, according to the study, between the ages of 2 and 3 years.
In celiac-diagnosed individuals, the consumption of gluten damages the small intestinal mucosa and prevents the absorption of nutrients. It is estimated that around 1 in 100 people worldwide are affected, and more than 2 million people may not even know they have celiac disease.
The intake of gluten is considered to be a factor in the development of celiac disease, according to the study on tuesday, the quantity also plays a big role.
Gluten-free foods are becoming increasingly popular even with intolerable gluten. Since the 1940s, the diet has been touted as a means of reducing flatulence and weight loss, although nutritionists do not necessarily support these claims today.
When nutritionists cut out gluten, they sometimes risk food problems. Gluten-free products often replace gluten-containing ingredients with things like tapioca and white rice flour, which often contain more calories, sugar and fat than gluten, according to nutritionist Julie Stefanski CNN in 2018.
Gluten products can also be high in fiber and fortified with vitamins and iron, so removing the source of these nutrients could cause digestive problems for those without celiac disease, she said.
Complete abstinence from gluten is the only way to treat celiac disease, according to the Celiac University of Chicago Center. Aronsson recommends that young children's parents use the gene to lower their gluten consumption to prevent the outbreak.
However, there is no "safe limit" for gluten in children carrying the celiac disease genotype.
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