NEW YORK (CNN) – Bad news for lovers of bread, pasta and baked goods: Eating too many gluten-heavy foods from a young age can eventually lead to gluten intolerance.
A study published Tuesday in the journal JAMA suggests that eating higher-than-normal gluten levels in the first five years of life may increase a child's likelihood of developing celiac disease, a digestive diseases that damage the small intestine.
Higher gluten intake was associated with a 6.1% increased risk of celiac autoimmunity, an immunological response to gluten, and a 7.2% increased risk of celiac disease per additional gram or gluten per day, respectively. study.
Researchers analyzed more than 6,600 newborns in the United States, Finland, Germany and Sweden born between 2004 and 2010. All children carried the genotype associated with Type 1 diabetes and celiac disease.
Every few months, the authors of the study recorded gluten in children. Use up to age 5 and compare the levels to the reference amount of gluten intake in healthy children of each age.
Over the course of the study, 1,216 children – about 20% – developed celiac disease autoimmunity, the first sign of the body's negative response to protein, study author Carin Andrén Aronsson said , managing director of the Unit for Diabetes & Celiac Disease at Lund University in Sweden.
Another 450 participants had celiac disease, about 7%. Most of the diagnoses occurred between the ages of 2 and 3, according to the study.
In people diagnosed with celiac disease, eating gluten impairs the lining of the small intestine and prevents absorption of nutrients. It is estimated to affect about 1 in 100 people worldwide, and more than 2 million people may not even know they have it, according to the Celiac Disease Foundation.
Gluten intake is considered a factor in the development of celiac disease, but according to Tuesday's study, volume plays a major role,
Gluten-free foods are increasingly popular , even in those without gluten intolerance. Since the 1940s, diet has been touted as a way to reduce hemorrhage and weight loss, although nutritionists today do not necessarily support those claims.
When dieters cut out gluten, they sometimes pose nutritional problems. Gluten-free products often replace glutenous ingredients with substances such as tapioca and white rice flour, which often contain higher amounts of calories, sugar and fat than gluten, the dietitian said. Julie Stefanski on CNN in 2018.
Gluten products can also be high in fiber and fortified with vitamins and iron, thus eliminating the source of nutrients that can cause digestive problems for those without celiac disease, he said.
Ending gluten is the perfect way to manage celiac disease, according to the University of Chicago disease Celiac Disease. Middle. Aronsson recommends that parents of children who have a gene do their level of gluten consumption to prevent the onset.
Still, he said, there is no known "safe limit" of gluten for children carrying the genotype for celiac disease.  The-CNN-Wire ™ & © 2018 Cable News Network, Inc., a Time Warner Company. All rights reserved.