What’s the big deal with gluten? - William D. Chey

Čemu velika strka oko glutena? - William D. Chey

Prevoditelj: Ivana Dvorski Lacković Recezent: Ivan Stamenković

Maybe you've recently seen the phrase "gluten-free" on food packaging,

Možda ste vidjeli oznaku "bez glutena" na pakiranju hrane,

or take-out menus, shampoo bottles, apartment listings, the tag of your shirt,

menijima, bocama šampona, oglasima za stanove, naljepnici majice,

on a hammer, as a lower back tattoo, or in your friend's resume.

čekiću, tetovažu na donjem dijelu leđa ili u prijateljevom životopisu.

Next time someone starts telling you about their newfound freedom from gluten,

Iduci put kad vam netko kaže o svojoj novostečenoj slobodi od glutena,

here are some questions you can ask,

evo nekoliko pitanja koja možete postaviti

and the well-informed answers that your friend,

i točnih odgovora koje će vam prijatelj,

being a reasonable individual making educated dietary choices,

ako je razumna osoba čiji se odabir prehrane temelji na stručnim znanjima,

and by no means just following the latest diet craze, will tell you.

a ne da slijedi zadnju pomodarsku dijetu, reći.

What is gluten?

Što je gluten?

Gluten is an insoluble protein composite

Gluten je složen netopljiv protein

made up of two proteins named gliadin and glutenin.

koji se sastoji od dva proteina: gliadina i glutenina.

Where might you encounter gluten?

Gdje se nalazi gluten?

Gluten is found in certain grains, particularly wheat, rye and barley.

U određenim žitaricama, posebno pšenici, raži i ječmu.

What has gluten been doing for the previous entirety of human history,

Koja je svrha glutena u povijesti čovječanstva

and why do you suddenly care about it?

i zašto je odjednom tako važan?

Gluten is responsible for the elastic consistency of dough

Gluten je odgovoran za elastičnost tijesta

and the chewiness of foods made from wheat flour,

i žvakavost hrane koja se proizvodi od pšeničnog brašna,

like bread and pasta.

poput kruha i tjestenine.

For some people, these foods cause problems,

Nekim ljudima ta hrana stvara probleme,

namely wheat allergy, celiac disease, and non-celiac gluten sensitivity.

poput alergije, celijakije i necelijakijske osjetljivosti na gluten.

Wheat allergy is an uncommon condition

Alergija na pšenicu je rijetko stanje

that occurs when a person's immune system

koje se javlja kad imunološki sustav

mounts an allergic response to wheat proteins,

razvija alergijski odgovor na proteine pšenice,

leading to mild problems, and in rare cases,

što dovodi do blagih problema i rijetko

a potential dangerous reaction called anaphylaxis.

do potencijalno opasnog stanja zvanog anafilaksija.

Celiac disease is an inherited disease,

Celijakija je nasljedna bolest

in which eating foods with gluten

kod koje jedenje hrane koja sadrži gluten

leads to inflammation and damage of the lining of the small intestine.

dovodi do upalnih procesa i oblaganja tankog crijeva.

This impairs intestinal function,

To dovodi do oštećenja funkcije crijeva,

leading to problems like belly pain, bloating, gas, diarrhea,

što uzrokuje bolove u trbuhu, nadutost, vjetrove, proljev,

weight loss, skin rash, bone problems like osteoporosis,

gubitak težine, osip, probleme s kostima poput osteoporoze,

iron deficiency, small stature, infertility, fatigue and depression.

manjak željeza, mali stas, neplodnost, umor i depresiju.

Untreated, celiac disease increases the risk

Neliječena celijakija povećava rizik

of developing certain types of cancer.

razvoja određenih tipova raka.

Celiac disease is present in one in every 100 to 200 persons in the U.S.

Celijakija je prisutna u jedne na 100-200 ljudi u SAD.

When blood tests suggest the possibility of celiac,

Kad krvni testovi ukažu na mogućnost celijakije,

the diagnosis is confirmed with a biopsy.

dijagnoza se potvrđuje biopsijom.

The most effective treatment is a gluten-free diet,

Najučinkovitiji tretman je dijeta bez glutena,

which helps heal intestinal damage and improve symptoms.

koja dovodi do zacijeljenja crijeva i poboljšanja simptoma.

Some people don't have celiac disease or a wheat allergy,

Neki ljudi nemaju celijakiju ni alergiju na pšenicu,

but still experience symptoms when they eat foods with gluten.

ali ipak razviju simptome kad jedu hranu koja sadrži gluten.

These people have non-celiac gluten sensitivity.

Oni imaju necelijakijsku osjetljivost na gluten.

They experience painful gut symptoms

Oni osjećaju bolove u trbuhu

and suffer from fatigue, brain fog, joint pain or skin rash.

te pate od umora, bolova u zglobovima, sindroma "zamagljenog mozga" i osipa.

A gluten-free diet typically helps with these symptoms.

Dijeta bez glutena pomaže kod navedenih simptoma.

So how many people actually have this gluten sensitivity you speak of?

Koliko ljudi pati od osjetljivosti na gluten?

Gluten sensitivity's occurrence in the general population is unclear,

Incidencija osjetljivosti na gluten u općoj populaciji je nejasna,

but likely much more common than wheat allergy or celiac disease.

ali češća od celijakije ili alergije na pšenicu.

Diagnosis is based on the development of symptoms,

Dijagnoza se temelji na razvoju simptoma,

the absence of wheat allergy and celiac disease,

odsutnosti alergije na pšenicu ili celijakije

and subsequent improvement on a gluten-free diet.

te postepenom poboljšanju po prelasku na bezglutensku dijetu.

There's no reliable blood or tissue test,

Nema pouzdanog krvnog ili testa tkiva,

partly because gluten sensitivity isn't a single disease,

djelomično jer osjetljivost na gluten nije zasebna bolest

and has a number of different possible causes.

i ima mnoge različite moguće uzroke.

For example, it may be the case

Primjerice, može se desiti

that gluten can activate the immune system in the small intestine,

da gluten aktivira imunološki sustav u tankom crijevu

or cause it to become leaky.

ili prouzroči da postane propustljivo.

But sometimes, people claiming gluten sensitivity

Ali ponekad ljudi koji tvrde da su osjetljivi na gluten,

are actually sensitive not to wheat proteins,

su ustvari osjetljivi ne na proteine pšenice,

but sugars found in wheat and other foods, called fructans.

nego na šećere koji se nalaze u pšenici i drugoj hrani, a zovu se fruktani.

The human intestine can't break down or absorb fructans,

Ljudsko crijevo ne može razbiti ili apsorbirati fruktane,

so they make their way to the large intestine or colon,

tako da oni dospiju u njihovo debelo crijevo,

where they're fermented by bacteria,

gdje fermentiraju pod utjecajem bakterija,

producing short-chain fatty acids and gases.

što dovodi do proizvodnje kratkolančanih masnih kiselina i plinova.

This leads to unpleasant symptoms in some people with bowel problems.

To dovodi do neugodnih simptoma kod ljudi s crijevnim problemima.

Another possible explanation behind gluten sensitivity is the nocebo effect.

Moguće objašnjenje glutenske osjetljivosti je i u nocebo efektu.

This occurs when a person believes something will cause problems,

On se javlja kod ljudi koji vjeruju da će im nešto prouzročiti probleme,

and because of that belief, it does.

te se ti problemi i dese zbog tog vjerovanja.

It's the opposite of the more well-known and much more fortuitous placebo effect.

Nocebo je suprotnost poznatom i povoljnijem placebo efektu.

Given how much bad press gluten is getting in the media,

S obzirom na negativan publicitet koji prati gluten u medijima,

the nocebo response may play a role

nocebo može imati ulogu

for some people who think they're sensitive to gluten.

kod nekih ljudi koji misle da su osjetljivi na gluten.

For all these reasons,

Zbog svih navedenih razloga

it's clear that the problems people develop

jasno je da problemi koji se javljaju

when they eat wheat and other grains aren't exclusively due to gluten.

kad ljudi jedu pšenicu i druge žitarice nisu isključivo zbog glutena.

So a better name than non-celiac gluten sensitivty

Stoga bi bolji naziv od necelijakijska osjetljivost na gluten

might be wheat intolerance.

bio intolerancija pšenice.