{"id":16875,"date":"2022-08-12T17:32:31","date_gmt":"2022-08-12T17:32:31","guid":{"rendered":"https:\/\/duoveo.com\/non-classifiee\/tendance-sans-gluten-effet-de-mode-ou-reels-benefices\/"},"modified":"2025-02-20T03:57:25","modified_gmt":"2025-02-20T03:57:25","slug":"tendance-sans-gluten-effet-de-mode-ou-reels-benefices","status":"publish","type":"post","link":"https:\/\/duoveo.com\/fr\/bien-etre-physique\/alimentation\/tendance-sans-gluten-effet-de-mode-ou-reels-benefices\/","title":{"rendered":"Tendance sans gluten : effet de mode ou r\u00e9els b\u00e9n\u00e9fices ?"},"content":{"rendered":"\t\t
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La tendance sans gluten est-elle un simple effet de mode ou une source de r\u00e9els b\u00e9n\u00e9fices pour la sant\u00e9 ?<\/a><\/strong> En 2018, le march\u00e9 mondial des produits sans gluten \u00e9tait estim\u00e9 \u00e0 4,48 milliards de dollars<\/a> . Relay\u00e9e par les m\u00e9dias et l’industrie agroalimentaire, elle devrait atteindre 7,5 milliards de dollars d’ici 2027<\/a> (en Anglais) . Alors, un effet de mode ou une r\u00e9alit\u00e9 physiologique ? Revenons d\u2019abord aux bases.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Qu'est-ce que le gluten ? A quoi \u00e7a sert ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Le gluten est une prot\u00e9ine pr\u00e9sente dans le seigle, l\u2019avoine, le bl\u00e9 et l\u2019orge. <\/strong>Le gluten se d\u00e9veloppe -si et seulement si- deux prot\u00e9ines pr\u00e9sentes dans ces c\u00e9r\u00e9ales, les prolamines et les glut\u00e9lines, sont m\u00e9lang\u00e9es \u00e0 de l’eau. Apr\u00e8s avoir p\u00e9tri la farine, un r\u00e9seau de gluten se forme et la p\u00e2te devient collante et \u00e9lastique. D’autre part, le gaz carbonique retenu par ce m\u00eame r\u00e9seau de gluten g\u00e9n\u00e8re le gonflement de la p\u00e2te lors de la fermentation. Alors, vous ne serez pas surpris d\u2019apprendre que gluten signifie \u00ab gomme \u00bb ou \u00ab colle \u00bb en latin ! En tant qu’agent liant et texturant, vous le retrouverez \u00e9galement dans les charcuteries ou les plats pr\u00e9par\u00e9s. Mais alors, pourquoi cette tendance sans gluten persiste-t-elle si le gluten n\u2019est qu\u2019une prot\u00e9ine ? <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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R\u00e9gime sans gluten : quel est le probl\u00e8me avec le gluten ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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La farine de bl\u00e9 est un \u00e9l\u00e9ment central de la gastronomie fran\u00e7aise. Alors, on est tent\u00e9 de se demander d\u2019o\u00f9 vient la tendance sans gluten ? En effet, nos anc\u00eatres ne semblent pas lui avoir accord\u00e9 d\u2019importance. La cl\u00e9 r\u00e9side dans la chronologie ! Alors, revenons en arri\u00e8re dans le temps. <\/p>\n

Avant la Seconde Guerre mondiale, le bl\u00e9 \u00e9tait encore artisanal, avec des vari\u00e9t\u00e9s traditionnelles cultiv\u00e9es sans engrais chimiques.<\/strong> Lors de la conception du pain, le pain a le temps de fermenter gr\u00e2ce \u00e0 un levain naturel. Ensuite, on le p\u00e9trit manuellement \u00e0 basse temp\u00e9rature. <\/p>\n

Apr\u00e8s la Seconde Guerre mondiale, l\u2019industrie alimentaire industrielle est arriv\u00e9e.<\/strong> S\u00e9lection de vari\u00e9t\u00e9s de bl\u00e9 nain pour augmenter les rendements, culture dans les pays froids o\u00f9 le bl\u00e9 v\u00e9n\u00e8re le soleil, utilisation de levures chimiques, acc\u00e9l\u00e9ration de la vitesse de p\u00e9trissage et surg\u00e9lation. <\/p>\n

Ainsi,<\/strong> de nombreux nouveaux proc\u00e9d\u00e9s ont modifi\u00e9 les propri\u00e9t\u00e9s de notre bl\u00e9, impactant les capacit\u00e9s de tol\u00e9rance du corps humain lors de la digestion.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Troubles li\u00e9s au gluten<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Il n\u2019y a pas deux versions de nous-m\u00eames. En effet, aucun syst\u00e8me digestif n\u2019est semblable \u00e0 celui de son voisin<\/strong> . Certaines personnes se sont adapt\u00e9es \u00e0 l\u2019\u00e9volution et peuvent consommer notre bl\u00e9 actuel sans cons\u00e9quence. D\u2019autres, en revanche, rencontrent davantage de difficult\u00e9s et voient la tendance sans gluten comme une gr\u00e2ce salvatrice. Clarifions donc les diff\u00e9rentes pathologies existantes.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Maladie c\u0153liaque <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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La maladie c\u0153liaque est une r\u00e9action auto-immune.<\/strong> La gliadine provoque une r\u00e9action inflammatoire du duod\u00e9num<\/a> . En cons\u00e9quence, cette maladie provoque des douleurs abdominales, des diarrh\u00e9es, des ballonnements, une dermatite herp\u00e9tiforme, une perte de poids, un retard de croissance et des probl\u00e8mes de sommeil et de concentration. Le diagnostic de la maladie c\u0153liaque n\u00e9cessite le dosage des anticorps IgA anti-transglutaminase<\/a> . Le seul traitement actuellement reconnu est un r\u00e9gime<\/a> strict sans gluten.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Allergie au bl\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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L’ingestion d’aliments contenant du gluten d\u00e9clenche une allergie au bl\u00e9.<\/strong> Elle appara\u00eet quelques minutes \u00e0 quelques heures apr\u00e8s l\u2019ingestion de bl\u00e9. Elle comprend des r\u00e9actions cutan\u00e9es, digestives, respiratoires et cardiovasculaires, pouvant aller jusqu’au choc anaphylactique. Le diagnostic de l’allergie se fait par des tests cutan\u00e9s. Mais aussi par le dosage des anticorps IgE-sp\u00e9cifiques<\/a> (attention aux r\u00e9actions crois\u00e9es avec d’autres gramin\u00e9es). Ou par un test de provocation sous contr\u00f4le m\u00e9dical. Le seul traitement est d’\u00e9viter le bl\u00e9 dans l’ alimentation<\/a> .<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Sensibilit\u00e9 au gluten et r\u00e9gime sans gluten<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Enfin, la sensibilit\u00e9 au gluten non c\u0153liaque concerne les patients pr\u00e9sentant des sympt\u00f4mes digestifs et extra-digestifs.<\/strong> Ces sympt\u00f4mes peuvent \u00eatre des douleurs abdominales, de la diarrh\u00e9e, de la constipation, des ballonnements, des naus\u00e9es, des vomissements, du prurit, de la fatigue, des maux de t\u00eate et de la d\u00e9pression. Elles surviennent \u00e0 la suite de l\u2019ingestion de gluten. Cette maladie touche \u00e9galement les patients dont la maladie c\u0153liaque et l\u2019allergie au bl\u00e9 ont \u00e9t\u00e9 exclues. Les sympt\u00f4mes apparaissent apr\u00e8s la consommation de gluten avec une m\u00e9diane de trois jours. Ils disparaissent d\u00e8s le d\u00e9but d\u2019un r\u00e9gime sans gluten. Les sympt\u00f4mes sont communs au syndrome du c\u00f4lon irritable<\/a> et au syndrome de l\u2019intestin perm\u00e9able<\/a> . Il peut donc \u00eatre int\u00e9ressant d’explorer les diff\u00e9rentes voies avant de poser un diagnostic. Un r\u00e9gime partiellement sans gluten pourrait \u00eatre recommand\u00e9<\/strong> (avec r\u00e9introduction p\u00e9riodique en fonction du niveau de tol\u00e9rance de chacun). <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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La tendance sans gluten, un r\u00e9gime \u00e0 suivre avec discernement <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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En conclusion, le sans gluten ne concerne pas toute la population<\/strong> , et il convient d\u2019\u00eatre exigeant. Par cons\u00e9quent, si vous ne pr\u00e9sentez aucun des sympt\u00f4mes mentionn\u00e9s ci-dessus, le r\u00e9gime sans gluten n\u2019est pas une n\u00e9cessit\u00e9 physiologique pour vous. Il ne sert \u00e0 rien de se priver ! Dans le cas contraire, n\u2019h\u00e9sitez pas \u00e0 consulter un sp\u00e9cialiste pour savoir quelle solution pourrait vous aider.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

La tendance sans gluten est-elle un simple effet de mode ou une source de r\u00e9els b\u00e9n\u00e9fices pour la sant\u00e9 ? En 2018, le march\u00e9 mondial des produits sans gluten \u00e9tait estim\u00e9 \u00e0 4,48 milliards de dollars . Relay\u00e9e par les m\u00e9dias et l’industrie agroalimentaire, elle devrait atteindre 7,5 milliards de dollars d’ici 2027 (en Anglais) […]<\/p>\n","protected":false},"author":13,"featured_media":14491,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[72,55],"tags":[151],"class_list":["post-16875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentation","category-bien-etre-physique","tag-112-fr"],"yoast_head":"\nTendance sans gluten : effet de mode ou r\u00e9els b\u00e9n\u00e9fices ? - duoveo<\/title>\n<meta name=\"description\" content=\"Le r\u00e9gime sans gluten est l\u2019une des principales tendances alimentaires dans le monde aujourd\u2019hui. 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