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

Odkod tak hrup okoli glutena? - William D. Chey

Translator: Klavdija Cernilogar Reviewer: Nika Kotnik

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

Morda ste kdaj na kaki embalaži videli napis "brez glutena",

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

morda na jedilnem listu, šamponu, oglasu za stanovanje, etiketi majice,

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

na kladivu, kot tatu, na prijateljevem življenjepisu.

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

Ko vam bo kdo spet razlagal o življenju brez glutena,

here are some questions you can ask,

lahko postavite nekaj vprašanj

and the well-informed answers that your friend,

in od prijatelja dobite nekaj odgovorov,

being a reasonable individual making educated dietary choices,

saj je razumen človek, ki ima pametne prehranske navade

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

in ne sledi slepo najnovejši obsedenosti z dieto.

What is gluten?

Kaj je gluten?

Gluten is an insoluble protein composite

Gluten je netopna sestavljena beljakovina,

made up of two proteins named gliadin and glutenin.

ki jo tvorita dve beljakovini: gliadin in glutenin.

Where might you encounter gluten?

Kje najdemo gluten?

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

V določenih žitih, posebej v pšenici, rži in ječmenu.

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

Kaj je gluten počel skozi zgodovino

and why do you suddenly care about it?

in zakaj nas kar naenkrat zanima?

Gluten is responsible for the elastic consistency of dough

Gluten je odgovoren za elastičnost testa

and the chewiness of foods made from wheat flour,

in za čvrstost hrane iz pšenične moke,

like bread and pasta.

recimo kruha in testenin.

For some people, these foods cause problems,

Nekaterim ljudem ta hrana povzroča težave,

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

denimo alergijo na pšenico, celiakijo in ne-celiakalno občutljivost na gluten.

Wheat allergy is an uncommon condition

Alergija na pšenico je redka,

that occurs when a person's immune system

do nje pa pride, ko se imunski sistem

mounts an allergic response to wheat proteins,

alergično odzove na pšenične beljakovine,

leading to mild problems, and in rare cases,

kar povzroči lažje težave, redko pa tudi

a potential dangerous reaction called anaphylaxis.

nevarno reakcijo z imenom anafilaksija.

Celiac disease is an inherited disease,

Celiakija je dedna bolezen,

in which eating foods with gluten

pri kateri uživanje glutena

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

povzroči vnetje in poškodbe sluznice tankega črevesa.

This impairs intestinal function,

To ovira delovanje črevesa

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

in povzroči težave: bolečine v trebuhu, napihnjenost, vetrove, drisko,

weight loss, skin rash, bone problems like osteoporosis,

izgubo teže, izpuščaje, težave s kostmi, kot je osteoporoza,

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

pomanjkanje železa, zaviranje rasti, neplodnost, utrujenost in depresijo.

Untreated, celiac disease increases the risk

Če je ne zdravimo, celiakija poveča tveganje

of developing certain types of cancer.

za razvoj določenih vrst raka.

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

Vsaka stota do dvestota oseba v ZDA ima celiakijo.

When blood tests suggest the possibility of celiac,

Če krvni izvid kaže na možnost celiakije,

the diagnosis is confirmed with a biopsy.

jo potrdijo z biopsijo.

The most effective treatment is a gluten-free diet,

Najučinkovitejše zdravljenje je brezglutenska prehrana,

which helps heal intestinal damage and improve symptoms.

ki pomaga zaceliti črevesne rane in olajša simptome.

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

Določeni ljudje nimajo celiakije niti alergije na pšenico,

but still experience symptoms when they eat foods with gluten.

a vseeno zaznajo simptome, kadar jedo glutensko hrano.

These people have non-celiac gluten sensitivity.

Ti imajo ne-celiakalno občutljivost na gluten.

They experience painful gut symptoms

Simptomi so boleč trebuh,

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

utrujenost, težave z zbranostjo, bolečine v sklepih ali izpuščaji.

A gluten-free diet typically helps with these symptoms.

Brezglutenska dieta te simptome ponavadi odpravi.

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

Koliko ljudi je torej občutljivih?

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

Ni jasno, koliko ljudi je občutljivih na gluten,

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

a verjetno je to bolj pogost pojav kot alergija na pšenico ali celiakija.

Diagnosis is based on the development of symptoms,

Diagnozo postavijo z opazovanjem simptomov,

the absence of wheat allergy and celiac disease,

izločitvijo možnosti alergije na pšenico ali celiakije

and subsequent improvement on a gluten-free diet.

ter glede na izboljšanje ob brezglutenski dieti.

There's no reliable blood or tissue test,

Ni zanesljivega testa krvi ali tkiv,

partly because gluten sensitivity isn't a single disease,

deloma zato, ker občutljivost na gluten ni ena sama bolezen

and has a number of different possible causes.

in ima številne možne vzroke.

For example, it may be the case

Možno je, na primer,

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

da gluten sproži imunski sistem v tankem črevesu

or cause it to become leaky.

ali ga predre.

But sometimes, people claiming gluten sensitivity

A včasih ljudje, ki pravijo, da so občutljivi na gluten,

are actually sensitive not to wheat proteins,

niso občutljivi na pšenične beljakovine,

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

ampak na sladkorje v pšenici in drugih vrstah hrane: na fruktane.

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

Človeško črevo fruktanov ne more razgraditi ali vsrkati,

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

zato potujejo v debelo črevo,

where they're fermented by bacteria,

kjer jih bakterije fermentirajo,

producing short-chain fatty acids and gases.

kar tvori kratke verige maščobnih kislin in vetrove.

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

To povzroči neprijetne simptome pri ljudeh s črevesnimi težavami.

Another possible explanation behind gluten sensitivity is the nocebo effect.

Še ena razlaga za občutljivost na gluten je učinek noceba.

This occurs when a person believes something will cause problems,

To se zgodi, ko človek verjame, da bo nekaj povzročilo težave,

and because of that belief, it does.

in to se zaradi prepričanja res zgodi.

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

To je nasprotno od bolj znanega in dobrega učinka placeba.

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

Glede na zelo slab sloves glutena v medijih

the nocebo response may play a role

morda nocebo učinek igra vlogo

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

pri nekaterih ljudeh, ki menijo, da so občutljivi na gluten.

For all these reasons,

Iz vseh teh razlogov je jasno,

it's clear that the problems people develop

da za težave, ki jih imajo ljudje,

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

ko uživajo pšenico in druga žita, ni kriv samo gluten.

So a better name than non-celiac gluten sensitivty

Zato je morda bolje kot o ne-celiakalni občutljivosti na gluten,

might be wheat intolerance.

govoriti o netoleranci na pšenico.