Do you love bread but haven’t eaten it in forever because you think you’re gluten intolerant?
Well, it’s time to get yourself to a doctor to get properly checked out after a new study found that only 16 percent of Aussies who say they suffer from gluten sensitivity actually display symptoms.
With the rise of ‘gluten-free’ products hitting our shelves and in restaurants, there’s no denying there’s been an increased awareness of those who are sensitive to wheat and gluten.
But researchers say unless you are formally diagnosed with coeliac disease, there’s no need to cut back – and you actually might be adversely affecting your health by doing so.
Researchers at the University of Newcastle tested people who claimed they were gluten intolerant, testing sufferers with a “blinded gluten challenge” and seeing if those who did unknowingly eat it showed symptoms.
In a paper published in the Medical Journal of Australia, the study revealed only a small number of those claiming to suffer from gluten intolerance showed symptoms.
“It is likely that only a small proportion of Australians who associate adverse symptoms with gluten ingestion are truly sensitive to gluten or wheat,” researchers revealed.
“Little is known about the incidence of this disorder.”
Researchers go on to add that while up to one in 100 people may have coeliac disease, eating a restricted diet when you don’t need to can result in a serious health implications.
“Several studies have demonstrated that gluten-free diets may not provide adequate amounts of trace elements and vitamins such as calcium and vitamin D,” the authors revealed.
“A gluten free diet may adversely affect cardiovascular risk factors such as total cholesterol levels, weight gain leading to obesity, glucose intolerance and blood pressure.”