We often get the question whether people sensitive to gluten can take Avemar.
The question is also very important because the main symptoms of people with gluten sensitivity when consuming food or preparations with a normal or high gluten content are chronic and/or spasmodic diarrhea, abdominal bloating, abdominal pain, nausea, and vomiting.
A cancer patient may experience any of the above symptoms as a side effect of certain chemotherapy treatments. Thus, if it can be even more important that a gluten-sensitive cancer patient consumes only food, formula, and formula for special medical purposes that do not increase the appearance or frequency of the above symptoms.
Avemar is a preparation containing fermented wheat germ extract.
What foods are considered gluten-free?
The regulator, REGULATION 41/2009/EC OF THE EUROPEAN COMMISSION, states in detail:
"They can bear the gluten-free designation if their gluten content in the form sold to the final consumer does not exceed 20 mg/kg."
The active ingredient of Avemar granules, lyophilisates and tablets is the so-called it is extracted from the wheat germ in several stages by a fermentation process.
Avemar products have a higher gluten content than these values, based on the last measurement it is 887 mg/kg, which is approx. 15.1 mg / 1 sachet, this corresponds to the daily dose. We basically do not recommend it in case of flour or gluten sensitivity/intolerance, which is why it is included in the patient information. At the same time, everyone involved has a different level of individual tolerance, please consider the decision based on the above data.
Gluten-free is quite a fashionable term these days, and more and more people are choosing to live gluten-free, often even those who do not actually suffer from the disease associated with it. But we don't think about what gluten really is, and what is actually wrong with it (if there is anything wrong at all)? What symptoms can it be associated with, what preparations can be consumed and which are prohibited for those affected?
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We asked our pharmacist expert not only this, but also inquired about gluten sensitivity in general; Let's see what it is worth knowing briefly about gluten, gluten sensitivity disease and allergic symptoms...
The gluten protein of the four most commonly consumed types of grain (wheat, rye, barley, and oats) contains the toxic component gliadin for the gluten-sensitive organism.
Based on an old observation that the symptoms appeared after long-term consumption of foods containing flour (bread, pasta, etc.) made from them, the disease was named gluten sensitivity. Gluten sensitivity is the more professional name for this disease.
Gluten sensitivity is a rather complex problem, it can have many symptoms, which unfortunately can also be related to other diseases, which is why the actual diagnosis is reached after ruling out many other problems.
The appearance of the symptoms is due to the fact that gluten-containing nutrients cannot be broken down by the enzymes in the small intestine. When these substances multiply in the intestinal system, they cause a local inflammatory reaction, which leads to the atrophy and destruction of the intestinal villi.
The most common symptom of gluten sensitivity affects our digestive system. Symptoms include diarrhea, constipation, reflux disease, and frequent abdominal pain.
Dandruff hair, peeling, itchy and tight skin can all be symptoms of eczema, and this can also be related to gluten sensitivity. Scaly skin, peeling, itching can also indicate psoriasis. Nutrition is also of great importance in flare-ups of this autoimmune disease, and avoiding gluten-containing foods can significantly reduce symptoms. Gluten sensitivity can also cause other skin symptoms, such as hives or small rashes on the upper arm (chicken skin), or make them appear more often.
One of the possible symptoms of gluten sensitivity is difficult, slowed down thinking, concentration difficulties, memory problems, and confusion. In the case of repeated similar complaints, this option should also be taken into account!
A 2012 American study revealed that 56% of people with gluten sensitivity regularly experienced headaches and migraines (in the healthy control group, this proportion was only 14%). We have known for a long time that certain foods can trigger migraines or worsen the condition of headache sufferers - among these trigger foods we can also find gluten-containing foods.
Infertility is much more common among men and women diagnosed with gluten sensitivity than among the healthy population. On the one hand, this may be due to malnutrition related to gluten sensitivity, but experts have not yet discovered the exact reasons for this connection. However, a gluten-free diet can improve your chances of conception.
Only a specialist (gastroenterologist, allergist) can determine that someone is gluten-sensitive, and it also occurs in addition to a simple blood test
