SPECIAL FOODS FOR PEOPLE WITH GLUTEN AND/OR LACTOSE INTOLERANCE
In our country, there are an estimated 115,000 people with gluten intolerance or celiac disease. Sometimes the problem is not discovered until later in life, when patients also have other health problems. A cranky stomach due to gluten intolerance can be quite annoying. Especially when combined with hypersensitivity to dairy products, because in celiac patients there is often a secondary hypersensitivity to lactose as well. One solution is Special Foods in the form of gluten- and lactose-free alternatives, which ensure that seniors with these allergies can still eat healthy and tasty food.
Gluten is a protein that occurs naturally in wheat, rye, barley, oats, malt and spelt and is therefore also found in products made from grains, such as bread, pizza, pasta, breadcrumbs, cakes, pies and even broth. It is also hidden in products where you do not immediately expect it, for example in soups as a binding agent, in vermicelli, in meat, in sauces, but also in some candies, ice cream and beer. If you cannot tolerate gluten, you can eat practically nothing and have a big problem.
Major impact of celiac disease
Gluten intolerance or celiac disease therefore has an impact that cannot be underestimated. Celiac disease is actually an autoimmune disease of the small intestine. Gluten provokes inflammation in the intestine, causing the immune system to act and the body to produce antibodies. Only, those antibodies attack the body’s own intestinal cells and villi. As a result, the intestinal wall suffers significant damage and nutrients are not absorbed as well. This causes gastrointestinal symptoms, as well as fatigue, headaches, weight loss, anemia and vitamin deficiencies. The symptoms are often obvious, but there are also people with celiac disease who don’t know it. Consequently, long-term untreated celiac disease can lead to serious medical complications such as malnutrition, osteoporosis and even an increased risk of colon cancer.
Like other autoimmune diseases, the number of cases of celiac disease is increasing every year. One of the main explanations is that doctors know more about this disease and thus diagnose it more quickly. But the exact cause of why the number of autoimmune diseases such as gluten intolerance or rheumatoid arthritis continues to increase is not really clear. Possibly rising antibiotic use and excessive hygiene play a role. Our immune system would be less challenged as a result. As a result, we are more likely to produce antibodies against our own body cells and thus develop an autoimmune disease.
Gluten intolerance and gluten sensitivity in seniors
In assisted living facilities, there are a significant number of seniors who cannot tolerate gluten. Some were diagnosed with celiac disease later in life, but mostly these are patients who have been on a gluten-free diet for life. After all, gluten intolerance cannot be treated with medication. The only treatment is to follow a gluten-free diet.
Needless to say, healthcare providers sometimes give gluten-free diets to seniors who, strictly speaking, do not have celiac disease. These are usually people who are glutensitive and feel better by eating gluten-free. People with glutensitivity suffer from symptoms similar to those of celiac disease. Think abdominal bloating, constipation and abdominal pain. Strictly gluten-free eating is not necessary for these people, but they do feel much better with a gluten-free diet. Unlike celiac disease, glutensitivity can disappear or diminish over time.
Lactose intolerance
In celiac patients, there is often secondary hypersensitivity to the milk sugar lactose. Typical of lactose intolerance is that, after eating or drinking milk products, abdominal cramps, diarrhea or flatulence occur. To break down and digest lactose (or milk sugar), the body must have sufficient lactase. Lactase is an enzyme produced in the wall of the small intestine. Lactose intolerance is common in the elderly.
Dietary treatment
As mentioned, hypersensitivity to gluten and lactose cannot be treated with drugs. Thus, the only treatment for celiacs or people with glutensitivity is a gluten-free diet treatment. This is a diet in which all gluten has been removed from the diet. The diet must be strictly adhered to, or morphological mucosal changes will inevitably occur. But if the dietary guidelines are strictly followed, the disease symptoms disappear and a fairly normal life can be led.
Gluten-free alternatives
Not so long ago, gluten-free alternatives were hard to find and, moreover, often expensive and unappetizing. Recently, however, the supply of gluten-free products has increased dramatically. The quality is also much improved, so that you can hardly taste the difference with products containing gluten. For elderly people with gluten intolerance, there is Nogluten, a gluten-free baking mix based on wheat starch that produces incredibly good baking results. Or the various desserts such as chocolate mousse, éclair, cherry pie, etc. …Schär has one of the most extensive ranges, with numerous breads, cookies, pasta and so on. Fria from Sweden is known for its frozen gluten-free and lactose-free pistolets and breads. Céliane from France scores very well because its taste perfectly matches that of the Belgian consumer. Ogran is also popular. Its products are not only free of gluten, but also of the main other ingredients that trigger allergic reactions: wheat, eggs, milk, peanuts, genetically modified soy, colorings, etc. This makes all Orgran products suitable for (many) people who suffer not only from gluten but also from other classic intolerances. This makes the range, notwithstanding its typical Australian taste, still popular. New are the many gluten-free and lactose-free products from Nutrisens. There is the soluble fiber Fibra plus, the protein powder Proteocare, the high-protein puddings Crèmeline and the high-protein drinks Hyperdrink. Or the Cuisinésens allergen-free ready-to-eat meals. The Prodiag range is gluten- and lactose-free and includes, in addition to various jams, two types of chocolate spread and a speculoos spread.
Alternatives for lactose patients
A lot of gluten-free products, as mentioned above, are also lactose-free. Hence, in many care centers, not only celiacs but also lactose patients are given gluten-free lactose-free cookies, breads and desserts. A diet in which you strictly eliminate all dairy products is not recommended for lactose intolerance. There is a risk of certain deficiencies, especially of calcium. In fact, intolerance can usually be avoided without cutting out all dairy products, but simply by adjusting quantities and methods of preparation. For example, small amounts of milk (about 60 ml of milk) are usually well tolerated. Hard and aged cheeses contain little lactose and can also usually be eaten without problems. In addition, soy and almond drinks are lactose-free. Furthermore, lactose-free butter, cream, yogurt and cheese exist. They contain as much calcium as regular milk products. Finally, one can further supplement the daily amount of calcium with vegetable products such as broccoli, spinach, cabbage, watercress, dried figs, almonds, hazelnuts, etc.