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Consumption of more gluten in the first five years of life can cause celiac disease, research finds



Bad news for lovers of bread, pasta and cookies: Eating very heavy gluten foods from a young age can eventually lead to gluten intolerance.

A study published Tuesday in the journal by JAMA suggests that consuming gluten levels above normal during the first five years of life may increase a child's likelihood of developing celiac disease, a digestive disorder that damages the small intestine. . Higher gluten intake is associated with 6.1% of celiac disease every gram or gluten per day. , Finland, Germany and Sweden, born between 2004 and 2010. All children carried the genotype associated with type 1 diabetes and celiac disease.

Every few months, the study authors record that he or she takes infant gluten up to the age of five and compares the levels with reference amounts of gluten intake in healthy children at any age.

In a study, 1

,216 children – nearly 20 percent – develop celiac autoimmunity, the first sign of a negative response to the protein, says study author Karin Andren Aronson, head of research at the University of Diabetes and Celiac Research Unit in Lund, Sweden.

Another 450 participants developed celiac disease, about 7 percent, according to the study, most of the diagnoses occurred between the ages of two and three. Bread and gluten “/>

Eating gluten levels above normal for the first five years of life may increase a child's likelihood of developing celiac disease, a study finding. (iStock)

Celiac disease affects millions of people

In people diagnosed with celiac disease, gluten consumption damages the small intestinal mucosa and prevents nutrient uptake. It is estimated that it affects about 1 in 100 people worldwide, and over 2 million people may not even know they have it, according to the Celiac Disease Foundation .

Gluten intake is considered a factor in the development of celiac disease, but according to a study by Tuesday, quantity also plays a major role. Gluten-free passage is increasingly popular

Gluten-free foods are increasingly popular, even for those without gluten intolerance [19659003]. Since the 1940s, diet has been touted as a way to reduce abdominal distension and lose weight, although nutritionists today do not necessarily support these claims.

When diets cut out gluten, they sometimes risk eating problems. Gluten-free products often replace gluten-free ingredients with things like tapioca and white rice flour, which often contain higher amounts of calories, sugar and fat than gluten, nutritionist Julie Stefansky told CNN in 2018.

Gluten-free products can also be high in fiber and enriched with vitamins and iron, so eliminating the source of these nutrients can lead to digestive problems for those without celiac disease,

Gluten Discard is completely the only way to manage whole foods akiya according to University of Chicago Center for Disease Celiac . Aronson recommends that parents of young children with the gene temperate their gluten consumption to prevent them from occurring.

However, she said, there is no known "safe limit" on gluten for children who carry the genotype for celiac disease. [19659027]
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