Gluten-free diet is interesting for athletes and practitioners of physical exercise?

alimentacao

Currently much is said about gluten, since the pros and cons to such a component from intolerance to wheat. Today, in the world 1 to 1.5% of the population suffers from celiac disease it is the intolerance to gluten and 0.1% are allergic to wheat.

This group has been growing over time requires a completely gluten-free diet, and such feeding is beneficial for a larger group ranging from 5 to 10% of the world population, which has gluten sensitivity, however, to have side effects similar to those of celiac disease increased consumption is required (Fritscher et al, 2012;. Hadjivassiliou et al, 2010;. Mancini et al, 2011;. Sapone et al, 2012.). Although different intensities, the two types should be treated with sensitivity similar diet (Harris Meyer, 2013). The power of membership free of gluten has grown rapidly reaching about 28% from 2008 to 2012. Interestingly, the custom has been adopted by non-celiac athletes and the reasons are many: The belief that food gluten-free is healthier the belief that eliminating gluten will decrease gastrointestinal inflammation and for prevention of celiac disease (Harris Meyer, 2013). However, some problems may hinder such power: The restrictive nature of the diet, the risk of lower quality nutrient intake, the difficulty of finding such food in certain places, and the high value of these products (Saturni et al, 2010; Stevens Rashid, 2008).

Very interesting study by Lis et al. (2015), were evaluated through a questionnaire 910 athletes from various levels within a period of 38 days and

the aim was to identify the popularity, frequency and reasons for using the diet free of gluten. 41% of the diet of athletes used in more than 50% of the time, which is surprising since study reports that only 5-10% of subjects may benefit clinically with gluten free diet (Hadjivassiliou et al., 2010).

Another finding was the reason for the acquisition of habit, in which, 57% chose this diet without any indication, 10% for being identified by examining some sensitivity to gluten, 9% by appointment of the coach or physiotherapist, 9% to have Irritable bowel syndrome, 2% by the case of celiac disease in the family and only 0.5% as a nominee of nutritionist, 12.5% for other reasons.

After the acquisition of the usual 80% of the athletes who use the diet for more than 50% of the time showed reduction of diarrhea, gas and fatigue symptoms thought to be related to the consumption of gluten. Some diet adherence reflections mentioned by athletes, however, no scientific evidence has been improved performance and body composition, such reports were mentioned by most athletes. Factor that can support this hypothesis is that despite the exercise can increase intestinal permeability, diets with high intake of carbohydrates can contribute to gastrointestinal disorders (Pfeiffer et al, 2009, 2012;. Van Wijck et al, 2011.) Another finding was the reason for the acquisition of habit, in which, 57% chose this diet without any indication, 10% for being identified by examining some sensitivity to gluten, 9% by appointment of the coach or physiotherapist, 9% to have Irritable bowel syndrome, 2% by the case of celiac disease in the family and only 0.5% as a nominee of nutritionist, 12.5% for other reasons.

After the acquisition of the usual 80% of the athletes who use the diet for more than 50% of the time showed reduction of diarrhea, gas and fatigue symptoms thought to be related to the consumption of gluten. Some diet adherence reflections mentioned by athletes, however, no scientific evidence has been improved performance and body composition, such reports were mentioned by most athletes. Factor that can support this hypothesis is that despite the exercise can increase intestinal permeability, diets with high intake of carbohydrates can contribute to gastrointestinal disorders (Pfeiffer et al, 2009, 2012;. Van Wijck et al, 2011.)

Harrys Meyer (2013) highlights the importance of testing for the confirmation of celiac disease or sensitivity to gluten before it was withdrawn from the diet of athletes because it can compromise a perfect diet of an athlete who is not intolerant and harm your performance in competitions. The drastic reduction in carbohydrates can impair the production of energy to the athlete (Loucks, 2004).

Martin Houson (2013) highlights the possibility of placebo in the practice of diet not intolerant athletes and the ergogenic effect happen 1-3% of this population. Another factor that must be taken into consideration is that dietary restriction can lead to nutrient deficiencies such as B vitamins, iron and fiber, is making fundamental professional monitoring (Gaesser Angadi, 2012).

Thus, practitioners of physical exercises and athletes who want to remove gluten from your diet require medical and nutritional follow-up from being harmed in their training and competition.

Professional monitoring is critical to extreme changes in diet and self-prescribing can bring several injuries.

Image reference: clubdofitness

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