In a gluten-free diet, fiber is essential

In a gluten-free diet, according to a team of researchers in Copenhagen, fibers used to reduce intestinal discomfort are used.

Many studies have shown that diet little gluten to reduce gastrointestinal disorders. Researchers in Copenhagen have shown in a study published in Nature Communication that this improvement in intestinal well-being mainly concerned the contribution fibers,

When an individual changes food and replaces wheat or rye fiber from a gluten-free diet with brown rice, vegetables, or quinoa from a gluten-free diet, composition and function bacteria present in the intestine change, This modification allows the bacterial ecosystem to work better and better protect the intestines.

To determine this result, we analyzed samples of 60 healthy Danish adults randomly selected. For eight weeks, the low-gluten group was gluten (2 g daily); the group followed a gluten-rich diet (18 g a day) after another eight weeks. These two diet phases are separated for 6 weeks of the usual diet (12 g of gluten per day).

After analyzing these tests, scientists realized that the reduction in intestinal disorders was mainly due to the change in the composition of the ingested fibers.

It has already been demonstrated that a low gluten diet has made a significant improvement health, This study proves that it is more type and amount of dietary fiber only consumes gluten-free diet alone, which improves intestinal well-being.

This study shows that gluten-free food does not have to be this food because many gluten-free products on the market are without fiber. An important thing if you stick to a gluten-free diet is good compensate the absence of wheat or rye fiber, for example, brown rice fibers or vegetables.

Scientists are calling for gluten-free or low-gluten-free products, but high fiberto reduce the risk of gastrointestinal disorders.

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