The cases of children with celiac disease have been increasing significantly in recent years. Currently, one in eighty children suffers from this disease characterized by gluten intolerance, a protein complex found in wheat, rye, barley and oatmeal flours.
The form and age at which gluten is introduced into the child's diet is very important to protect him from the disease. And about this, experts advise breastfeeding during the start of gluten feeding to try to prevent it. Specifically, they believe that Breastfeeding while introducing gluten can reduce the risk of being celiac by 60 percent.
According to Dr. Luis Peña, president of the Spanish Society of Pediatric Gastroenterology, Hepatology and Nutrition, the extension of breast milk during the start of a gluten diet reduces the risk of developing it.
Explain:
Breast milk contains a large number of components that help and protect the child through a series of complex biological mechanisms, including the creation of infection defenses and the development of tolerance against food antigens. ”
The latest data from the registry of new cases of celiac disease (REPAC) reveal that breastfeeding the risk of being celiac can be reduced by up to 60% provided that gluten is introduced after 4 months of age, while the baby continues to feed with breast milk.
In fact, a project sponsored by the European Union that we talked about a couple of years ago in the blog already suggested the possibility that breastfeeding combined with small gluten shots could prevent celiac disease.
The recommended age to introduce gluten is between 4 and seven months of age, always starting with very small amounts during the first weeks and ideally maintaining breastfeeding at least up to a month later.
Once again, the protective power of breast milk against certain diseases, as in this case the Celiac Disease. It is worth trying to prolong breastfeeding as long as possible so that the introduction of gluten is done in combination with breastfeeding and thus try to prevent or at least reduce the risk of celiac disease.
