Going Against the Grain 'is Determined by Evolution', Says Expert

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• Publié par: dr-schaer
• Nombre de lectures: 14
• Langue: English

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Going Against the Grain 'is Determined by Evolution', Says Expert

PR Newswire LONDON, June 28, 2012

LONDON,June 28, 2012/PRNewswire/ -- The relatively recent over reliance on wheat-based products, could be a reason behind the current increases in dietary problems related to gluten, according to an expert in digestive disorders. Professor David Sanders, Consultant Gastroenterologist at the Royal Hallamshire Hospital and University ofSheffield, commented: "Only for the past ten thousand years have we had wheat-based foods in our diets, which in evolutionary terms makes wheat almost a novel food.If you put that in context to the 2.5 millions years that mankind has been on earth, it makes sense that our bodies are still adapting to this food, and more specifically, the gluten that it contains." Professor Sanders' comments were prompted following the recent publication [1] of a study highlighting that potentially up to 6% of the populationcould be suffering from gluten sensitivity, making it by far the most common gluten- [2] related disorderafter coeliac disease.Coeliac disease currently affects around 1% of the population, which is an 80-fold increase in reported cases [3] since the 1950s, when only 1 in 8000 were susceptible, compared with 1 in [4] 100, today. Further to Professor Sanders' comments, a recent survey, commissioned by the Dr Schär Institute, identified that GPs and dietitians frequently see patients with what they believe to be gluten sensitivity but they are uncertain how to manage the condition.And, with gastrointestinal symptoms that include:abdominal pain & bloating, diarrhoea, constipation and generic malaise, including: headache, fatigue and also limb numbness and anaemia, diagnostic difficulties are an issue, too.The survey also reported that 90% of dietitians and 86% of GPs claim to be aware of gluten sensitivity but more than half have a limited or average understanding of it. Speaking on behalf of the Dr Schär Institute, dietitian Melissa Wilson, said:"The comments from Professor Sanders and the survey results demonstrate that serious confusion exists when experts try to diagnose or manage gluten sensitivity. GPs and dietitians are telling us that they do not feel there is enough information available, despite reporting a large number of patients displaying symptoms associated with the condition." For further information visit http://www.drschaer-institute.com. 1. Clinic data from Prof A Fasano, Baltimore Clinic, US 2. S. Anna et al. Spectrum of gluten-related disorders: consensus on new nomenclature and classification.BMC journal7 February 2012 3. Davidson LSP, Fountain JR. Incidence of the sprue syndrome. BMJ 1950;1:1157-61

4. Sanders DS, Patel D, Stephenson TJ, Milford-Ward A, McCloskey EV, Hadjivassiliou M, Lobo AJ. A primary care cross-sectional study of undiagnosed adult coeliac disease. Eur J Gastroenterol Hepatol 2003;4:407-13.

Notes to Editors

For further information please contact the Dr Schär UK press office: Meghan Bush Weber Shandwick [phone] [e-mail]

Mary Tucker Weber Shandwick [phone] [e-mail]