{"id":186,"date":"2024-07-19T07:01:58","date_gmt":"2024-07-19T07:01:58","guid":{"rendered":"https:\/\/cevsi791.mywhc.ca\/ipsum-nulla-tortor-libero-accumsan-at-vitae-lacinia-aptent-dignissim\/"},"modified":"2025-02-18T12:40:11","modified_gmt":"2025-02-18T17:40:11","slug":"des-solutions-a-lintolerance-au-gluten","status":"publish","type":"post","link":"https:\/\/inewa.ca\/fr\/des-solutions-a-lintolerance-au-gluten\/","title":{"rendered":"Des solutions \u00e0 l\u2019intol\u00e9rance au gluten"},"content":{"rendered":"\t\t
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Qu\u2019est-ce le gluten?<\/span><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Le gluten est un m\u00e9lange de prot\u00e9ines que l’on retrouve dans plusieurs c\u00e9r\u00e9ales, dont le bl\u00e9. Le gluten sert, entre autres, \u00e0 donner de la structure \u00e0 un pain et \u00e0 le faire lever en emprisonnant les bulles de gaz carbonique au cours de la cuisson. Le mot \u00ab gluten \u00bb provient du latin et signifie \u00ab colle \u00bb. En effet, les propri\u00e9t\u00e9s visco\u00e9lastiques du gluten permettent aux farines d’\u00eatre transform\u00e9es en pain. Pour obtenir un pain en utilisant une farine pr\u00e9par\u00e9e \u00e0 partir d’un grain exempt de gluten (ex. sarrasin, riz ou millet), il faut g\u00e9n\u00e9ralement ajouter une bonne proportion de farine de bl\u00e9 ou une autre farine avec gluten afin d’obtenir une texture de pain habituellement recherch\u00e9e. Les pains pr\u00e9par\u00e9s exclusivement avec des farines sans gluten auront une texture et un aspect qui se rapprochera davantage d’un g\u00e2teau.<\/strong><\/span><\/p>\n

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Les deux principales prot\u00e9ines du gluten sont les prolamines et les glut\u00e9ines. Ce sont les prolamines pr\u00e9sentes dans le bl\u00e9, dans l’orge et dans le seigle qui seraient les plus pr\u00e9occupantes pour les personnes c\u0153liaques. Pour les personnes allergiques au bl\u00e9, le gluten, mais \u00e9galement d’autres prot\u00e9ines du bl\u00e9 peuvent causer des r\u00e9actions. Rappelons toutefois que le gluten ne pr\u00e9sente aucun danger pour les personnes non atteintes de maladie c\u0153liaque, d\u2019allergie au bl\u00e9 ou de troubles li\u00e9s au gluten, et ce, peu importe la quantit\u00e9 ing\u00e9r\u00e9e. Une majorit\u00e9 de la population peut ainsi en consommer sans inqui\u00e9tude.<\/p>


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La maladie c\u0153liaque est une maladie auto-immune et chronique, qui peut se d\u00e9velopper chez des personnes qui pr\u00e9sentent une pr\u00e9disposition g\u00e9n\u00e9tique. Elle touche environ 1% de la population. Lorsque la personne c\u0153liaque consomme des aliments contenant du gluten, son syst\u00e8me immunitaire r\u00e9agit de fa\u00e7on anormale et disproportionn\u00e9e. Son corps se \u00ab\u00a0d\u00e9fend\u00a0\u00bb contre le gluten, ce qui provoque une inflammation de la paroi intestinale causant des l\u00e9sions \u00e0 divers degr\u00e9s. L’atrophie des villosit\u00e9s intestinales, par exemple, emp\u00eache de bien absorber les \u00e9l\u00e9ments nutritifs provenant des aliments, d’o\u00f9 l’apparition fr\u00e9quente de carences nutritionnelles et de sympt\u00f4mes associ\u00e9s.<\/p>


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Chez certains individus, le gluten provoque des sympt\u00f4mes intestinaux et extra-intestinaux qui apparaissent peu de temps apr\u00e8s l’ingestion de gluten, et qui s\u2019apparentent \u00e0 ceux de la maladie c\u0153liaque et du syndrome de l’intestin irritable. On parle alors de sensibilit\u00e9 au gluten non c\u0153liaque, une affection encore mal comprise. Que ce soit pour la maladie c\u0153liaque ou pour la sensibilit\u00e9 au gluten non c\u0153liaque, il est essentiel d’avoir une \u00e9valuation clinique appropri\u00e9e et un diagnostic avant de d\u00e9buter un r\u00e9gime sans gluten.<\/p>


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R\u00e9f\u00e9rences:<\/b><\/p>\n

Coeliaque Qu\u00e9bec<\/a> | Fondation canadienne de la sant\u00e9 digestive<\/a> | Sant\u00e9 Canada<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Pour cette partie de la population, In\u00e9wa a d\u00e9velopp\u00e9 sa gamme de 6 pains \u00e0 1% et moins de gluten
qui sont clairement identifi\u00e9s par ce logo.<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Le gluten est un m\u00e9lange de prot\u00e9ines qui sert \u00e0 faire lever le pain. Le mot \u00ab gluten \u00bb provient du latin et signifie \u00ab colle \u00bb.<\/p>\n","protected":false},"author":1,"featured_media":1598,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[28,29,30],"tags":[],"class_list":["post-186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-intolerances","category-nutrition"],"acf":[],"_links":{"self":[{"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/posts\/186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/comments?post=186"}],"version-history":[{"count":154,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":2495,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/posts\/186\/revisions\/2495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/media\/1598"}],"wp:attachment":[{"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/media?parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/categories?post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inewa.ca\/fr\/wp-json\/wp\/v2\/tags?post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}