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儿童早期多吃麸质会增加腹腔疾病的风险

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2019年08月20日

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Eating more gluten early in life is tied to children's higher risk of celiac disease

儿童早期多吃麸质会增加腹腔疾病的风险

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.

对于面包、意大利面和烘焙食品的爱好者来说,坏消息是:从小吃大量麸质较高的食物,最终可能导致麸质不耐受。

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.

周二发表在《美国医学会杂志》上的一项研究表明,在生命的前五年摄入高于正常水平的麸质可能会增加儿童患上腹腔疾病的可能性。腹腔疾病是一种会损害小肠的消化系统疾病。

儿童早期多吃麸质会增加腹腔疾病的风险

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.

根据这项研究,较高的麸质摄入量与腹腔疾病自身免疫风险增加6.1%相关,每天每增加一克麸质就会增加7.2%的腹腔疾病风险。

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.

研究人员对2004年至2010年间出生在美国、芬兰、德国和瑞典的6600多名新生儿进行了评估。所有的儿童都携带与1型糖尿病和腹腔疾病相关的基因型。

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.

每隔几个月,研究人员就会记录孩子们5岁之前的麸质摄入量,并将其与健康儿童在每个年龄段的麸质摄入量进行比较。

Celiac disease affects millions of people

腹腔疾病影响数百万人

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.

在被诊断患有腹腔疾病的人中,吃麸质会损害小肠的内壁,阻止养分的吸收。据腹腔疾病基金会(Celiac Disease Foundation)估计,全球范围内大约每100人中就有1人受到影响,超过200万人甚至可能不知道自己患有这种疾病。

Going gluten-free is increasingly popular

吃无麸质食品越来越受欢迎

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.

无麸质食品越来越受欢迎,即使是那些没有麸质不耐受的人也是如此。自20世纪40年代以来,这种饮食一直被吹捧为一种减少腹胀和减肥的方法,尽管今天的营养学家并不一定支持这些说法。

儿童早期多吃麸质会增加腹腔疾病的风险

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.

当人们不吃麸质时,他们有时会有营养问题的风险。营养学家朱莉·斯特凡斯基(Julie Stefanski)在2018年告诉CNN,无麸质产品通常会用木薯和白米粉等东西取代谷蛋白成分,这些东西通常含有比麸质更高的卡路里、糖和脂肪。

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

而且,她说,对于携带腹腔疾病基因型的儿童来说,麸质还没有所谓的“安全限度”。


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