Lots Of Gluten Discussed, Doctor Reveals The Risk Behind The Consumption

Photo illustration. (Doc. Pexels)

JAKARTA - Gluten is currently being discussed, especially on social media. The emergence of digestive disorders in some people after eating foods that contain gluten makes this substance considered harmful to health. Is that true?

Nutritionist Dr. dr. Lucy Widasari, M.Si conveyed that gluten for someone who is prone to allergies, including people with celiac or autoimmune consumption, is at risk of experiencing certain nutritional deficiencies due to disorders of the digestive system.

According to the doctor who graduated from Hasanuddin University (UNHAS), damage to the digestive system or intestines in celiac sufferers, recurring gluten consumption can damage the virial or fine bulge in the intestines.

"So that it inhibits the absorption of nutrients such as iron, vitamin B12, calcium, folate, and others. This damage can arise slowly and cause malabsorption or chronic absorption disturbances," Lucy told ANTARA, quoted on Saturday, October 11.

Lucy says some risks or consequences if someone who is prone to gluten consumes them such as anemia or growth disorders.

"Because the intestine is damaged, the absorption of nutrients is disturbed, a person can experience iron deficiency or anemia, lack of vitamins, decreased body mass, growth in children can be hampered," he said.

Systemic or other organs complications are also a risk, for example, osteoporosis due to calcium and vitamin D absorption disorders, infertility, nerve damage, chronic fatigue, and other extra-intestinal manifestations.

The risk of inflammation or irritation and acute symptoms, said Lucy, if an immediate reaction arises, it could be stomach pain, diarrhea, bloating, nausea, vomiting, and even an allergic reaction (in cases of wheat allergies).

"The quality of life decreases, recurring symptoms such as bloating, pain, fatigue, to mood disorders, pin fog (concentration difficulties), joint pain, can interfere with daily activities," he added.

The doctor, who was once an evaluation specialist in the TP2S Team of the Vice Presidential Secretariat Office (2019'2021), explained several common sources of foods containing gluten, such as wheat and its varieties, namely wheat flour, whole wheat, spelt, kaut, farro.

Then barley (jelai), flour products (rote, cakes, biscuits, donuts) that use wheat flour or mixed flour containing gluten, pasta made from wheat, whole grains (if you use wheat, barley, malt).

"Joint use (cross-contamination) when gluten-free foods are contaminated with flour or gluten dust from the same kitchen utensils," he said.

Furthermore, Lucy added important symptoms that must be watched out for, especially for ordinary people, if they appear after eating foods that should be gluten free, such as digestive symptoms, namely pain or bloating stomach cramps, diarrhea or frequent urination, constipation, nausea or vomiting and decreased appetite.

While the general symptoms include excessive fatigue, headaches or migraines, joint pain, muscles, tingling or numbness in the hands or legs, to rashes, itching on the skin, dermatitis.

According to Lucy, in cases of wheat allergies, the reaction is usually fast, in a matter of minutes to hours after consumption (including symptoms such as itching, swelling, acute allergic reactions.

In cases of non-celiac sensitivity, symptoms often appear a few hours to a day or two later after consumption of gluten.

"As an illustration, gluten is usually ejected from the body in 1.2 days, but the effects and symptoms arising from gluten exposure can last much longer. The severity of the symptoms caused also depends on the reactions that arise in each person's body," he explained.