兒童早期多吃麩質(zhì)會增加腹腔疾病的風險

兒童早期多吃麩質(zhì)會增加腹腔疾病的風險

Bad news for lovers of bread, pasta and baked goods: Eating lots of gluten-heavy foods from a young age could eventually lead to gluten intolerance.

對于面包、意大利面和烘焙食品的愛好者來說，壞消息是:從小吃大量麩質(zhì)較高的食物，最終可能導致麩質(zhì)不耐受。

A study published Tuesday in the journal JAMA suggests that eating higher-than-normal levels of gluten during the first five years of life can increase a child's likelihood of developing celiac disease, a digestive disorder that damages the small intestine.

周二發(fā)表在《美國醫(yī)學會雜志》上的一項研究表明，在生命的前五年攝入高于正常水平的麩質(zhì)可能會增加兒童患上腹腔疾病的可能性。腹腔疾病是一種會損害小腸的消化系統(tǒng)疾病。

According to the study, higher intakes of gluten were associated with a 6.1 percent increased risk of autoimmune celiac disease, and each additional gram of gluten per day was associated with a 7.2 percent increased risk of celiac disease.

根據(jù)這項研究，較高的麩質(zhì)攝入量與腹腔疾病自身免疫風險增加6.1%相關，每天每增加一克麩質(zhì)就會增加7.2%的腹腔疾病風險。

Researchers evaluated more than 6,600 newborns in the United States, Finland, Germany and Sweden born between 2004 to 2010. All of the children carried a genotype associated with Type 1 diabetes and celiac disease.

研究人員對2004年至2010年間出生在美國、芬蘭、德國和瑞典的6600多名新生兒進行了評估。所有的兒童都攜帶與1型糖尿病和腹腔疾病相關的基因型。

Every few months, the study's authors recorded the children's gluten intake until the age of 5 and compared the levels to reference amounts of gluten intake in healthy children at each age.

每隔幾個月，研究人員就會記錄孩子們5歲之前的麩質(zhì)攝入量，并將其與健康兒童在每個年齡段的麩質(zhì)攝入量進行比較。

Celiac disease affects millions of people

腹腔疾病影響數(shù)百萬人

In people diagnosed with celiac disease, eating gluten damages the lining of the small intestine and prevents nutrient absorption. It's estimated to affect about 1 in 100 people worldwide, and more than 2 million people might not even know they have it, according to the Celiac Disease Foundation.

在被診斷患有腹腔疾病的人中，吃麩質(zhì)會損害小腸的內(nèi)壁，阻止養(yǎng)分的吸收。據(jù)腹腔疾病基金會(Celiac Disease Foundation)估計，全球范圍內(nèi)大約每100人中就有1人受到影響，超過200萬人甚至可能不知道自己患有這種疾病。

Going gluten-free is increasingly popular

吃無麩質(zhì)食品越來越受歡迎

Gluten-free foods are increasingly popular, even for those without a gluten intolerance. Since the 1940s, the diet has been touted as a way to reduce bloating and shed weight, though nutritionists today don't necessarily support those claims.

無麩質(zhì)食品越來越受歡迎，即使是那些沒有麩質(zhì)不耐受的人也是如此。自20世紀40年代以來，這種飲食一直被吹捧為一種減少腹脹和減肥的方法，盡管今天的營養(yǎng)學家并不一定支持這些說法。

When people cut out gluten, they sometimes risk nutritional problems. Gluten-free products often replace glutenous ingredients with things like tapioca and white rice flour, which often contain higher amounts of calories, sugar and fat than gluten, dietitian Julie Stefanski told CNN in 2018.

當人們不吃麩質(zhì)時，他們有時會有營養(yǎng)問題的風險。營養(yǎng)學家朱莉·斯特凡斯基(Julie Stefanski)在2018年告訴CNN，無麩質(zhì)產(chǎn)品通常會用木薯和白米粉等東西取代谷蛋白成分，這些東西通常含有比麩質(zhì)更高的卡路里、糖和脂肪。

And, she says, there is no "safe limit" for gluten in children with celiac disease genotypes.

而且，她說，對于攜帶腹腔疾病基因型的兒童來說，麩質(zhì)還沒有所謂的“安全限度”。