Minneapolis – A study done in Minnesota has used frozen blood samples taken from Air Force recruits 50 years ago. The findings of the study show that intolerance to wheat gluten is a much bigger problem than often thought: in fact, it is 4 times more common today than in the 1950s.
The medical profession is well aware of the increase in digestive issues. Dr Andrew Murray, a Mayo Clinic gastroenterologist and study leader, indicates that we don’t really know why gluten intolerance is more common, but rapid changes in our diets and eating habits could be the culprit.
Murray said that he decided to do this study in order to confirm whether gluten issues really are on the rise. Many experts today have argued that the real reason that it looks like gluten allergies, gluten intolerance and celiac disease are increasing is a combination of awareness, detection and increased diagnosis. However, the study’s findings contradict that popular theory.
“Fifty years is way too fast for human genetics to have changed,” says Murray. Because the study had access to 50 year old blood samples, it shows a clear timeline for the increase in disease. As a result, Murray believes increased gluten intolerance must be related to environmental influences, including increased food processing and a greater dietary dependence on gluten-based grains.
Researchers from both the Mayo Clinic and University of Minnesota also came to another conclusion: not only has the incidence of real gluten disease increased in the past 50 years but recruits who had undiagnosed celiac disease also had a 4 times greater risk of dying.
Celiac sprue (also known just as celiac or celiac disease) – an inherited disorder that results in damage to the small intestine when gluten is consumed – now affects as many as 1 in every 100 people. Most of the time, the condition goes undiagnosed.
Celiac disease occurs when the individual cannot digest gluten. Gluten is found in wheat, rye and barley – and may be present in oats, due to frequent cross contamination. In the body, the undigested gluten causes an immune reaction which attacks the small intestine, resulting in diarrhea, nausea, abdominal pain and other digestive issues. Even trace amounts can trigger the immune response, which means that a strict gluten-free diet must be followed for the disease (and its ravages) to be controlled. If a gluten-free diet is not followed, the damage to the small intestine continues, resulting in an inability to absorb nutrients.
Sources: News-Press.com, MayoClinic.com
