In France, between 20 and 25% of people declare themselves intolerant to gluten. In reality, only 1 to 2% of the population suffer from celiac disease, the real gluten intolerance. A gap that raises questions: gluten-free foods, health or just a marketing stunt?
Gluten is a protein found mainly in many cereals, starting with wheat. It is therefore present almost everywhere in staple foods: bread, pasta, pizzas, industrial prepared meals and even in certain cold cuts.
Around this substance reigns a vagueness, distilled by the large industrial groups which take advantage of this financial windfall since gluten-free products are sold almost twice as much. Formerly not very present on supermarket shelves, gluten-free products now occupy entire aisles in these supermarkets, as shown in a report by France 2.
Many people mistakenly believe they are allergic, intolerant or hypersensitive to gluten. However, they have, most of the time, not taken the tests that would allow them to say that they suffer from celiac disease, an autoimmune disease affecting the intestine which is the true intolerance to gluten.
This disease causes a production of antibodies after the absorption of gluten and an autoimmune reaction which will attack the intestine to destroy it little by little. To be certain of having this disease, you must do an intestinal biopsy which consists of taking a piece of the intestine to check for its alterations (“complete villous atrophy”).
1% of the world’s population has celiac disease
This disease affects about 1% of the world’s population, according to the French association of gluten intolerant people (AFDIAG). However, in France, between 20 and 25% of the population declares that they cannot tolerate gluten.
Among the gluten intolerant, we therefore find those who are really affected by celiac disease but also the “hypersensitive” (non-celiac sensitivity to gluten or SNCG). A hypersensitivity which results in bloating, poor digestion or flatulence, but also in more general signs: fatigue, cognitive difficulties or mood disturbance.
But in many cases, this hypersensitivity would be linked more to a modification of the flour and to bread-making with modern processes than to the gluten itself (possible modification of digestibility and of the complex formed by gluten and starch) . For 50 years, kneading techniques have changed, which means that we find more gluten in bread, which could be the cause of this hypersensitivity. A study coordinated by InRa began in January 2018 to clarify this point (GlutN study).
The gluten-free industry, a turnover of 3 billion euros
Among people who claim to be hypersensitive, many professionals believe that many actually experience colon irritation that is unrelated to gluten absorption. There would therefore be fewer real hypersensitive people than declared hypersensitive people.
The growing proportion of declared intolerant to gluten can be explained by the pressing commercial marketing of gluten-free products. An industry that today weighs nearly 3 billion euros. A fashion effect that works since restaurants promoting “gluten free” cuisine are more and more numerous and gluten-free products are invading supermarkets even though their nutritional value is often lower than the product they are replacing.
A safe diet
Last July, the association 60 Million consumers warned about these food products supposed to improve digestion and health. Their investigation revealed that gluten-free products contain many additives, sometimes very harmful to health, inducing high glycemic loads and which can lead to protein deficiencies. In addition, American and Spanish researchers have discovered that even when gluten-free foods are ingested, gluten is still present.
However, going on a gluten-free diet has no health consequences. If you have any intolerance or hypersensitivity to this product, this diet does not pose a problem. The only difficulties: the higher cost of gluten-free foods and the discipline necessary to maintain such a diet in the face of the large number of products containing gluten.
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