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

U čemu je toliki problem sa glutenom? - Vilijem D. Čej (William D. Chey)

Prevodilac: Ivana Krivokuća Lektor: Mile Živković

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

Možda ste nedavno videli frazu "bez glutena" na ambalaži hrane,

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

ili na meniju "za poneti", flašama šampona,

oglasima za stanove, etiketi na vašoj košulji,

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

na čekiću, kao tetovažu na donjem delu leđa,

u biografiji vašeg prijatelja.

Sledeći put kada neko počne da vam priča

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

o svom novootkrivenom oslobođenju od glutena,

here are some questions you can ask,

evo nekih pitanja koje možete postaviti,

and the well-informed answers that your friend,

a vaš prijatelj će vam dati dobro informisane odgovore,

being a reasonable individual making educated dietary choices,

budući da je razborit pojedinac koji donosi obrazovane odluke o ishrani,

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

a nipošto ne prati tek tako najnovije dijetetske pomame.

What is gluten?

Šta je gluten?

Gluten is an insoluble protein composite

Gluten je nerastvorljivi proteinski kompozit

made up of two proteins named gliadin and glutenin.

sačinjen od dva proteina po imenu glijadin i glutenin.

Where might you encounter gluten?

Gde možete pronaći gluten?

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

Glutena ima u izvesnim žitaricama, pogotovo u pšenici, raži i ječmu.

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

Šta je bilo sa glutenom tokom čitave protekle ljudske istorije

and why do you suddenly care about it?

i zašto ti je odjednom stalo do njega?

Gluten is responsible for the elastic consistency of dough

Gluten je odgovoran za elastičnu konzistenciju testa

and the chewiness of foods made from wheat flour,

i žvakaće svojstvo hrana napravljenih od pšeničnog brašna,

like bread and pasta.

kao što su hleb i testenina.

For some people, these foods cause problems,

Kod nekih ljudi ove vrste hrane stvaraju teškoće,

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

odnosno alergiju na pšenicu, celijakiju i necelijačnu osetljivost na gluten.

Wheat allergy is an uncommon condition

Alergija na pšenicu je retko stanje

that occurs when a person's immune system

koje se javlja kada imuni sistem osobe

mounts an allergic response to wheat proteins,

pokreće alergijsku reakciju na proteine pšenice,

leading to mild problems, and in rare cases,

što dovodi do blažih problema, a u retkim slučajevima,

a potential dangerous reaction called anaphylaxis.

do potencijalno opasne reakcije zvane anafilaksa.

Celiac disease is an inherited disease,

Celijakija je nasledna bolest

in which eating foods with gluten

kod koje konzumiranje hrane sa glutenom

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

dovodi do upale i oštećenja sluzokože tankog creva.

This impairs intestinal function,

To narušava crevnu funkciju,

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

što dovodi do problema kao što su bolovi u stomaku, nadimanje, gasovi, dijareja,

weight loss, skin rash, bone problems like osteoporosis,

gubitak težine, osip na koži, problemi sa kostima poput osteoporoze,

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

nedostatak gvožđa, nizak rast, neplodnost, umor i depresija.

Untreated, celiac disease increases the risk

Kada nije lečena, celijačna bolest povećava rizik

of developing certain types of cancer.

od javljanja određenih vrsta raka.

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

Celijakija je prisutna kod jedne na svakih 100 do 200 osoba u SAD.

When blood tests suggest the possibility of celiac,

Kada testovi krvi ukazuju na mogućnost celijakije,

the diagnosis is confirmed with a biopsy.

dijagnoza se potvrđuje biopsijom.

The most effective treatment is a gluten-free diet,

Najdelotvorniji tretman je ishrana bez glutena,

which helps heal intestinal damage and improve symptoms.

što pomaže da se zaleče crevna oštećenja i poboljšaju simptomi.

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

Neki ljudi nemaju celijačnu bolest niti alergiju na pšenicu,

but still experience symptoms when they eat foods with gluten.

ali ipak osećaju simptome kada jedu hranu sa glutenom.

These people have non-celiac gluten sensitivity.

Ti ljudi imaju necelijačnu osetljivost na gluten.

They experience painful gut symptoms

Oni doživljavaju bolne stomačne simptome

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

i pate od umora, zamagljenosti uma, bolova u zglobovima ili osipa po koži.

A gluten-free diet typically helps with these symptoms.

Ishrana bez glutena obično pomaže sa ovim simptomima.

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

Koliko ljudi zaista ima tu osetljivost na gluten o kojoj govoriš?

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

Zastupljenost osetljivosti na gluten u opštoj populaciji je nejasna,

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

ali verovatno je mnogo učestalija od alergije na pšenicu ili celijakije.

Diagnosis is based on the development of symptoms,

Dijagnoza se bazira na razvoju simptoma,

the absence of wheat allergy and celiac disease,

odsustvu alergije na pšenicu i celijakije,

and subsequent improvement on a gluten-free diet.

i kasnijeg poboljšanja na ishrani bez glutena.

There's no reliable blood or tissue test,

Ne postoji pouzdano ispitivanje krvi ili tkiva,

partly because gluten sensitivity isn't a single disease,

delom zato što osetljivost na gluten nije zasebna bolest,

and has a number of different possible causes.

i ima veliki broj različitih mogućih uzroka .

For example, it may be the case

Na primer, može biti slučaj

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

da gluten može da aktivira imuni sistem u tankom crevu,

or cause it to become leaky.

ili da dovede do toga da curi.

But sometimes, people claiming gluten sensitivity

Ali ponekad, ljudi koji tvrde da su osetljivi na gluten

are actually sensitive not to wheat proteins,

zapravo su osetljivi ne na pšenične proteine,

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

već na šećere prisutne u pšenici i drugoj hrani, po imenu fruktani.

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

Ljudska creva ne mogu da rastvore ili apsorbuju fruktane,

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

tako da oni stižu do debelog creva ili kolona,

where they're fermented by bacteria,

gde ih fermentiše bakterija,

producing short-chain fatty acids and gases.

stvarajući kratkolančane masne kiseline i gasove.

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

To dovodi do neprijatnih simptoma kod nekih osoba sa crevnim problemima.

Another possible explanation behind gluten sensitivity is the nocebo effect.

Još jedno moguće objašnjenje za osetljivost na gluten je nocebo efekat.

This occurs when a person believes something will cause problems,

To se događa kad osoba veruje da će nešto izazvati probleme,

and because of that belief, it does.

i zbog tog verovanja, to se i desi.

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

To je suprotno poznatijem i mnogo više slučajnom placebo efektu.

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

S obzirom na to koliko je loše štampe o glutenu prisutno u medijima,

the nocebo response may play a role

nocebo odgovor može imati ulogu

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

kod nekih ljudi koji misle da su osetljivi na gluten.

For all these reasons,

Zbog svih ovih razloga,

it's clear that the problems people develop

jasno je da se problemi koji se javljaju kod ljudi

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

kada jedu pšenicu i druge žitarice ne javljaju isključivo zbog glutena.

So a better name than non-celiac gluten sensitivty

Dakle, bolje ime od necelijačne osetljivosti na gluten

might be wheat intolerance.

može da bude netolerancija na pšenicu.