期刊名称：Facta Universitatis : Series Physical Education and Sport
印刷版ISSN：1451-740X
出版年度：2020
卷号：18
期号：2
页码：509-514
DOI：10.22190/FUPES200901048B
语种：English
出版社：University of Niš
摘要：The aim of this paper is to present the latest scientific data related to a gluten-free diet, the justification of the introduction of a diet, the advantages and disadvantages of this dietary approach in the population of athletes. Non-celiac gluten sensitivity, previously defined as gluten sensitivity, is a relatively new clinical entity first defined in 2011. This disorder is characterized by intestinal symptoms (abdominal pain, bloating, diarrhea, and constipation) and extra intestinal symptoms such as headache, chronic fatigue, impaired concentration or “brain fog”, numbness and muscle or bone pain are frequently reported. Since most of the symptoms are subjective without accompanying clinical signs, and since no specific biomarker for diagnostics exists in clinical practice, there is always a dilemma whether this is really a health problem. A gluten-free diet has become popular among athletes due to the opinion that it has ergogenic effects. It should also be borne in mind that the introduction of a gluten-free diet has its drawbacks. Several studies suggest that a gluten-free diet is deficient in whole grains, dietary fiber, micronutrients and minerals. The data collected from the National Health and Nutrition Examination Survey study indicate the existence of higher concentrations of heavy metals in urine and blood samples taken from people following a gluten-free diet as a result of narrowed food choices. These data remind us to keep in mind the justification of the introduction of a gluten-free diet and the potential damage to health when observed adherence to this pattern of nutrition in the long run.
