Sensationeller Artikel im
British Medical Journal vom 30.11.2012:
Does gluten sensitivity in the absence of coeliac disease exist?
BMJ 2012; 345 doi:
http://dx.doi.org/10.1136/bmj.e7907 (Published 30 November 2012)
Dazu der Kommenatr von
Dr. John Briffa:
Gluten sensitivty in the absence of coeliac disease exists. It really does.
Zitat:
(...)
Today, the British Medical Journal published an interesting article which asks if gluten sensitivity in the absence of coeliac actually exists . In other words, can some be sensitive wheat (or other gluten-containing food such as barley or rye) but not have coeliac disease (or wheat allergy)?
The authors of the piece refer to a study (due to be published) in which 920 patients with symptoms of irritable bowel syndrome (e.g. abdominal discomfort and bloating) have wheat (as well as other foods including cow’s milk) removed from the diet [2]. On blind challenging with food (participants did not know what food they were being challenged with), a full third of patients responded adversely to wheat and not with placebo. As the authors say:
"The evidence therefore suggests that, even in the absence of coeliac disease, gluten based products can induce abdominal symptoms which may present as irritable bowel syndrome."
As a result of this and other evidence, non-coeliac gluten sensitivity was recognised earlier this year by a group of 15 international experts. Common symptoms that are attributed to this condition include “intestinal symptoms such as abdominal discomfort, bloating, pain, and diarrhoea (also consistent with irritable bowel syndrome) or with a variety of extra-intestinal symptoms such as headaches, “foggy mind,” depression, fatigue, musculoskeletal pains, and skin rash.”
The authors conclude:
" For patients who report wheat intolerance or gluten sensitivity, exclude coeliac disease… and wheat allergy…. Those patients with negative results should be diagnosed with non-coeliac gluten sensitivity. These patients benefit symptomatically from a gluten-free diet. They should be told that non-coeliac gluten sensitivity is a newly recognised clinical entity for which we do not yet fully understand the natural course or pathophysiology."
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Mein Standpunkt dazu: So wie dies sich anlässt, muss man wohl die Bedeutung von Gluten/Weizen für die Entstehung diverser Krankheiten neu bewerten. Eine Erkenntnis, die den Vollkornenthusiasten der DGE, der Agrarwirtschaft und den Bäckereien nicht schmecken wird... .
Da die gegenwärtige Diagnostik offensichtlich versagt, sollte jeder der die oben grün hervorgehobenen Symptome an sich kennt, mal für einige Wochen gezielt auf glutenhaltige Getreide (vor allem Weizen) verzichten und auch die Zutatenliste von industriell gefertigten Nahrungsmitteln genau lesen. Dabei beobachten, ob sich die Symptome abmildern oder gar verschwinden (wie dies viele erleben, die eine Paleo-Ernährung ausprobieren...) und dann im Anschluß wieder reichlich Getreide essen. Kehren die Symptome wieder, dann weiß man, wo der Frosch die Locken hat... .
Gruß Robert
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