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Gluten-free diet gaining popularity

Gluten-free diet has become a trend in recent years and it is also followed by people who do not suffer from coeliac disease. However, eating gluten-free food does not make the diet healthy as such and special attention should be paid to fibre intake.

Scientists say that coeliac disease is on the rise and many suffer from the disease without knowing it. According to the Finnish Coeliac Society, there are approximately 30,000 individuals (0.5% of the population) with diagnosed coeliac disease in Finland. The actual disease prevalence is estimated to be 2% in the population. .

Gluten-free diet is also recommended for people with gluten sensitivity. Its symptoms are similar to coeliac disease but not caused by damaged villi of the small intestine as in the disease. There is still not much research data on gluten sensitivity. Specialists believe that its prevalence is at the same level with coeliac disease; in that case, around two per cent of the Finnish population would suffer from gluten sensitivity.

Gluten-free food alone does not make the diet healthy

Avoidance of gluten and white wheat is not harmful if it helps with the existing symptoms. As with all special diets, it is good to remember that one dietary component does not affect the overall diet one way or the other.

By focusing on small details, a diet becomes too difficult to follow and the maintenance of a balanced diet is easily forgotten. At best, a diet is easy to follow both at home and while eating out. In this way, a tasty and healthy diet really promotes well-being, providing both physical and mental health benefits.

When gluten and white wheat are eliminated from the diet, the composition of a diet probably becomes nutritionally better. If gluten avoidance helps with difficult daily stomach problems, not explicable by coeliac disease, it may also result in improved quality of life and often the diet becomes more diverse.

Provena pure oats diversify a gluten-free diet

Nutritionally, it is not good to avoid all cereals because without grain products it can be difficult to get enough fibre. Wholegrain is also an important source of B vitamins and many minerals.

Oats have the highest content of fibre of the cereals suitable for gluten-free diet. All oat products are not, however, gluten-free because they have often come into contact with cereals containing gluten at the stage of cultivation, transportation or production.

Provena oat products are suitable for coeliacs due to the Provena pure oat production chain developed by Raisio. In this unique process, the purity of oat can be ensured throughout the entire production chain, up to the rolling stock used for transportation. Consumers can be sure that there is no gluten in the Provena baking and breakfast products. The use of Provena pure oat products as part of a gluten-free diet diversifies the diet nutritionally. Provena products also make it easier to follow the diet in practice.