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Celiac.com 04/21/2023 - If you're trying to lose weight, you might want to think about the amount of gluten in your diet. A study from 2015 found that wheat gluten intake can contribute to weight gain and fat accumulation, at least in mice. The study sheds some light on the relationship between gluten and weight gain by investigating the effects of gluten intake on weight gain, fat metabolism, and energy expenditure in mice. The Study For the study, researchers fed mice different diets for eight weeks. The diets included a control-standard diet, a standard diet with added wheat gluten, a high-fat diet, and a high-fat diet with added wheat gluten. Mice that had wheat gluten added to their diets gained more weight, and had more fat deposits, despite having the same energy intake as mice in the control group. The Findings Tests also found gluten in the blood, liver, and visceral adipose tissue, suggesting that it can reach organs beyond the intestinal tract. The study found that gluten intake reduced thermogenesis-related protein expression in subcutaneous and brown adipose tissues and lowered oxygen volume consumption, which points to reduced energy expenditure. Mice on a high-fat diet with added gluten also had lower levels of adiponectin, peroxisome proliferator-activated receptor (PPAR)-α and PPARγ, and hormone-sensitive lipase in cultures of isolated adipocytes. By contrast, in mice on a standard diet, added gluten intake increased interleukin-6 expression, and tended to increase tumor necrosis factor expression. This suggests that gluten may have different effects on fat metabolism and inflammation, depending on the diet. Conclusions: Wheat Gluten Intake Can Lead to Increased Weight Gain and Fat Deposits Overall, the study suggests that wheat gluten intake can lead to increased weight gain and fat deposits, along with reduced thermogenesis and energy expenditure, especially in mice on a high-fat diet. The study also highlights the potential systemic effects of gluten, which can reach organs beyond the intestine. While the study was conducted in mice, the findings suggest that gluten may play a role in human weight gain as well. While more research is needed to better assess any connection between these findings and gluten consumption in humans, the study does offer some interesting food for thought. Stay tune for more on this and related stories. Read more at Int J Obes (Lond)

Celiac.com 04/12/2022 - Fresh off the catwalk at Lakme Fashion Week, where she wowed audiences with the work of designer duo Shivan and Narresh, Miss Universe 2021, Harnaaz Sandhu, took a minute to call out those who trolled her for gaining weight. “Many people do not know I am allergic to gluten. I’m one of those individuals who was first bullied that ‘she’s too skinny’ and now they bully me by saying ‘she’s fat’. Nobody knows about my celiac disease. That I can’t eat wheat flour and many other things,” she told the Press Trust of India (PTI). Further, she explained how one’s body undergoes a host of changes due to geographic changes. “When you go to a village, you see changes in your body. And I went to New York for the very first time, it’s is a whole other world altogether.” As a Smile Train Ambassador, Miss Sandhu has worked to use her celebrity to turn the spotlight to the needs and struggles of others. She recently traveled to Smile Train partner hospital National Heart Institute in Delhi where she met with surgeons, cleft patients and their families, and witnessed a life-changing cleft surgery. While being underweight has been a classic symptom of celiac disease, being overweight is also common, especially among those diagnosed as adults. Miss Sandhu's experience with weight bullies is nothing new, and hopefully her public announcement of her celiac disease can help to inform and encourage others, and to shine a light on the ongoing struggle against body critics and shame of all kinds. With or without celiac disease, you don't have to be thin to take care of yourself, stay healthy, and, as Miss Sandhu shows, be beautiful. That's certainly a message to celebrate. ALSO READ: Miss Universe 2021 flashback: Harnaaz Sandhu shares her ‘favorite looks from the incredible journey’ Celiac Disease Symptoms While some symptoms such as weight loss, diarrhea and constipation among others are common in both adults and children, symptoms can vary by age and individual, and include: Common Celiac Disease Symptoms In Adults Abdominal pain Anemia Bone or joint pain Heartburn Dermatitis, herpetiformis Headaches or fatigue Mouth ulcers Nausea Nervous system injury Numbness or tingling hands or feet Common Celiac Disease Symptoms In Children Bloating or belly swelling Constipation Diarrhea Pale, foul-smelling poop Upset stomach or vomiting Weight loss How does celiac disease impact a person's weight? Celiac.com has done a number of articles on celiac disease, overweight, and obesity. One key takeaway is that, while many people with celiac disease are underweight, normal and overweight people can also have celiac disease. In fact, one study found that nearly half of new celiacs are overweight at the time of diagnosis. Read more in the Indian Express

Celiac.com 12/01/2020 - Lipase is an enzyme that breaks down fats into glycerol and fatty acids, which can help reduce the possibility of obesity and weight gain. The global market for Lipase enzyme is projected to grow substantially over the next decade, largely as a result of the increased production of food and dairy products. Increasing consumption of fatty and carbohydrate rich food items has helped drive an increase in health-related diseases, like obesity and celiac disease, but also in adverse symptoms such as bloating, abdominal discomfort and indigestion. According to the World Health Organization, nearly 40% of adults aged 18 years and over are overweight, while nearly 15% are obese. Rising numbers of people with obesity, celiac disease, high cholesterol, and high triglycerides, along with a desire to reduce rates of health diseases have helped increase global demand for Lipase enzyme. In addition to the healthcare industry, where emerging biosensors technology is expected to drive lucrative growth opportunities, Lipase enzyme also enjoys rising demand from the food and dairy industry as a flavor enhancer. A recent report by Futuremarketinsights.com, Lipase enzyme Market Latest Technology and Market Trends & Forecast – 2028, offers in-depth insights on crucial aspects of the global Lipase enzyme market and offers insight on important market segments, growth and competition patterns, along with other factors fueling market growth. Get a sample of the report, Lipase enzyme Market Latest Technology and Market Trends & Forecast – 2028. Read more at kerryvillebreakingnews.com

Celiac.com 03/17/2020 - According to industry estimates, the gluten-free food market in Ireland grew 33% in a year to top $70 million in 2017. Nearly one in four people surveyed purchased gluten-free foods, but less than ten-percent of those consumers had celiac disease or some other medical sensitivity to gluten. For the project, Safefood researched the nutritional content of 67 gluten-free snack foods, including nut products and savory snacks, cereal and baked products, and confectionery. The research shows that 75% of gluten-free snack foods were high in fat, nearly seventy-percent were high in sugar, while many are also high in salt. The average calorie levels were about the same as a standard chocolate bar. Among those surveyed, misconceptions about the health benefits of gluten-free products included more than one in five people who thought that gluten-free foods were lower in fat, more than twenty-percent who thought they were lower in sugar, and nearly one in five who regard gluten-free diet as a healthy way to shed unwanted pounds. The issue can be confusing to a consumer, in part because many gluten-free products are associated by major celebrities and stars as part of a "clean label" or "free-from" eating regimen, but unfortunately these products can also include some less than nutritious items. Dr Catherine Conlon, Director of Human Health & Nutrition at Safefood sums it up by saying: “In the case of gluten-free snacks, you could end up purchasing snack foods with lots of added fat and sugar which are of no added benefit to your health.” Celiac.com has covered similar stories over the years. Basically, gluten-free doesn't necessarily mean healthy. Many gluten-free foods are high in salt, sugar and fat. Read labels, stay informed, and choose wisely. Remember, as Dr. Conlon noted in the report, "There is no consistent evidence that a gluten-free diet will improve your health if you aren’t sensitive to gluten. Many of the gluten-free snacks we surveyed are high in fat and sugar like other treat foods.” Download the full Safefood report “Cutting out Gluten – the nutrient profile of gluten-free snack foods on the island of Ireland."

Celiac.com 04/04/2019 - More people than ever are avoiding gluten and buying gluten-free foods. Conventional stores are the major distribution channel for gluten-free products, with 2015 sales amounting to about 2.79 billion U.S. dollars. By 2020, the market is projected to be valued at 7.59 billion U.S. dollars. Gluten-free breads are one of the staples for many gluten-free diets. They make up a significant portion of gluten-free products sold in stores. However, gluten-free breads are drawing scrutiny for some ingredients that don’t seem very food-like. Gluten-Free Foods High in Salt, Fat and Sugar We know that gluten-free foods tend to have have lots of salt. We also know that they tend to contain high amounts of fat and sugar, as well. Consumers can be easily mislead by gluten-free labels and marketing claims. Dietician Aisling Pigott says that people have "this perception that choosing the gluten-free bread or cake is healthier for us but actually, it's generally the same product with the gluten removed and other additives added in to make that product taste right." The latest scrutiny comes in the form of an investigative report from a television station in the UK that is highlighting some startling truths about gluten-free breads. Among them, the report features Chris Young, a spokesman for the Real Bread Campaign, who warns consumers that some brands contain up to 27 different ingredients, some of which are "not, strictly speaking, food substances...You start off with water, rice flour, tapioca starch and maize starch," he said. "Then you start getting to things like humectant and glycerine, which you find in make-up. That's to keep it moist." Mr Young adds that many gluten-free beads contain xanthan gum as a thickener. Xanthan gum is also used in the oil drilling industry as a lubricant. Young goes on to suggest that gluten-free loaves should not be branded as bread. In response to the claims, the Gluten Free Industry Association said: "All food additives are assessed for safety and approved by the European Food Safety Authority.” To that, Mr Young says that “History is littered with artificial additives that one day are safe, then people start questioning them and they are either withdrawn or banned." Look, even if these additives are somehow digestible and safe, they are far from ideal dietary material. For people who do not have celiac disease or other medical intolerances to gluten, breads made of these ingredients is far less nutritious than actual bread made with wheat flour. People with celiac disease, and consumers looking for healthy alternatives, might consider long-fermented sourdough breads from small companies like San Francisco’s BreadSrsly, which are made by long-fermenting just a few gluten-free grains, like organic white rice, organic millet, and organic sorghum, and which contain no peanuts, tree nuts, potatoes tapioca or chickpeas. Long-fermented sourdough breads have been shown to reduce gluten-content in wheat bread. They also contain lactobacilli bacteria, which has been shown to aid digestion, and to reduce symptoms of IBS. Read more at Express.co.uk And at BreadSrsly.com

Celiac.com 02/13/2018 - It is perhaps unsurprising that processed gluten-free foods are less nutritious than their gluten-containing counterparts. We've had data showing gluten-free foods to be high in sugar. We've had studies that show us they contain more salt. And now, for the trifecta, we have a recent study that shows us they contain more fat, sugar and salt. A study by the University of Hertfordshire surveyed more than 1,700 products from five UK supermarket chains and found that gluten-free foods have more fat, salt and sugar than their gluten-including counterparts, despite consumer perception that they "healthier" options. Except for crackers, every gluten-free food in the survey had more saturated fat, sugar and salt than non-gluten-free counterparts. On average for gluten-free brown bread and white bread had more than double the fat of regular breads. Gluten-free products also had significantly lower protein content than their gluten-containing equivalents, and were generally lower in ï¬ber and protein. Gluten-free products were also more likely to break the budget. On average, gluten-free products were also more than 1½ times more expensive than their counterparts, while gluten-free brown and white bread and gluten-free white and wholegrain flour sold at more than four times the price of comparable regular breads, on average. Overall, gluten-free foods are likely to be less nutritious and more expensive than their non-gluten-free counterparts. Basically, people on a gluten-free diet need to be extra careful about getting nutritious food. Simply substituting gluten-free versions of a a standard non-gluten-free diet likely means more fat, sugar and salt in your diet, along with less fiber. If you don't have a medically diagnosed reason for avoiding gluten, then be mindful about four food choices.