无麸质食谱真的有益健康？

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2020年08月04日

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无麸质食谱真的有益健康？

大型超市里，无麸质（gluten-free）食品越来越普遍，许多好莱坞明星和健身达人对无麸质饮食推崇备至，甚至贴上减肥的标签，尽管这种区分标签的初衷是为了应对对麸质过敏的人们。不过无麸质饮食真的有益健康吗？

测试中可能遇到的词汇和知识：

row upon row of 鳞次栉比；一排排

gluten-free 无麸质（gluten：面筋；麸质）

proliferation 扩散；分芽繁殖[prə,lɪfə'reʃən]

coeliac disease 乳糜泻（患者进食麦麸后会出现严重腹泻）

autoimmune 自体免疫的[,ɔːtəʊɪ'mjuːn]

tummy 肚子；胃['tʌmɪ]

gluten protein 面筋蛋白

fermentable 可发酵的；沸腾的[fɚ'mɛntəbl]

culprit 罪魁祸首['kʌlprɪt]

polyols 多元醇

digestive 消化的；助消化的[daɪ'dʒestɪv; dɪ-]

gut 肠子，消化道[gʌt]

carbohydrate 碳水化合物；[有化] 糖类[kɑːbə'haɪdreɪt]

elimination 淘汰；除去[ɪ,lɪmɪ'neɪʃən]

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The hidden reason for better health on a gluten-free diet （536words）

By Charles Wallace

* * *

Walk down the aisles of any high street supermarket these days and there is often a section in the baked goods aisle that you rarely saw until recently: row upon row of gluten-free products such as biscuits, pasta and even bread.

What is behind this proliferation of gluten-free goods, a market worth an estimated more than $8bn a year in the US alone? After all, people with coeliac disease — those who have an autoimmune disorder that renders them unable to process gluten, a protein in certain grains — represent a tiny fraction of the population, estimated at about 1 per cent. Why have so many gone gluten-free?

A few years ago, doctors began describing a new condition that they called non-coeliac gluten sensitivity. People with this condition did not have the genetic predisposition that causes coeliac disease, but eating food that contained gluten nonetheless gave them upset tummies, including gas and bloating. When they went gluten-free, the symptoms subsided. However, doctors hotly debated whether such an illness really existed.

Recent research has cast doubt on whether the gluten protein is the real cause of the problem. According to Peter Gibson, a professor of gastroenterology at Australia’s Monash University, the culprit may not be a grain protein at all but a group of carbohydrates called Fodmaps (fermentable oligosaccharides, disaccharides, monosaccharides and polyols).

Fodmaps include fructans, which are present in wheat but also, for example, in onions, broccoli and cabbage; galactans, which are found in beans and peas; and polyols, which occur in apples and peaches. Lists of high Fodmap foods can be found online.

Prof Gibson, who studied people who believed they were sensitive to gluten, found that many had awful digestive symptoms when they ate a normal diet. However, when they started eating gluten-free foods, their symptoms did improve. “They improved from a bad level to a pretty awful level, but it was still better than it was,” he noted.

When the same people were put on a low Fodmaps diet, their symptoms all became substantially better.

So if it is not gluten that is causing the problem, why do people feel better when they eat gluten-free food? It appears that, in order to achieve a low gluten level, food manufacturers switch to ingredients that are also low in Fodmaps such as rice and corn flour.

By going gluten free, people are also unknowingly going lower Fodmaps.

Fodmaps tend to make the gut retain water and these carbohydrates are fermented by bacteria in the gut, a process that produces gas. Both the retained water and the gas cause stretching, which can be extremely painful and has been given the vague name of irritable bowel syndrome.

Of course, some people do probably have undiagnosed coeliac disease, for whom gluten is the real villain. But for everyone else, the good news, according to Prof Gibson, is that you do not have to go Fodmaps-free to relieve the symptoms: just lower the amount of them in your diet.

For example, he found that people could eat a slice of wheat bread a day without causing problems — just not two or three slices. “It’s not an elimination diet,” he says. “You don’t have to get rid of things, just reduce them.”

请根据你所读到的文章内容，完成以下自测题目：

1. What's the percent of people with coeliac disease in the US?

a. 8%

b. 3%

c. 1%

d. 10%

2. What is the real culprit behind stomach ache according to Peter Gibson?

a. fodmaps

b. grain protein

c. protein

d. beans

3. What made people with awful digestive symptoms feel better in fact?