{"id":4930,"date":"2023-12-18T17:10:17","date_gmt":"2023-12-18T17:10:17","guid":{"rendered":"https:\/\/b2b.revogan.be\/gluten\/"},"modified":"2025-05-09T08:30:18","modified_gmt":"2025-05-09T08:30:18","slug":"gluten","status":"publish","type":"page","link":"https:\/\/b2b.revogan.be\/fr\/hub-sciences\/allergies-et-intolerances-alimentaires\/gluten\/","title":{"rendered":"Gluten"},"content":{"rendered":"

[vc_row css=\u00a0\u00bb.vc_custom_1702335757806{margin-top: 5% !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″]<\/p>\n

Gluten<\/h1>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb35″ css=\u00a0\u00bb.vc_custom_1708519420218{margin-top: 1% !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″ css=\u00a0\u00bb.vc_custom_1709113122943{margin-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb]<\/p>\n

Qu’est-ce que le gluten ?<\/h2>\n

[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbopensans darkgreen\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1708686897502{margin-top: 1% !important;}\u00a0\u00bb]Le gluten est une prot\u00e9ine pr\u00e9sente dans certaines graines qui am\u00e9liore leurs propri\u00e9t\u00e9s pour les applications de boulangerie. Gr\u00e2ce au gluten, la farine devient une p\u00e2te collante lors de la production. Cette op\u00e9ration est importante pour augmenter le volume de la p\u00e2te et garantir la consistance du produit cuit. Le gluten est une prot\u00e9ine qui contient une quantit\u00e9 anormalement \u00e9lev\u00e9e d’un acide amin\u00e9, la proline, et qui est donc difficile \u00e0 dig\u00e9rer.[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″]<\/p>\n

Comment le gluten est-il d\u00e9compos\u00e9 dans notre organisme ?<\/h2>\n

[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbopensans darkgreen\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1708688733547{margin-top: 1% !important;}\u00a0\u00bb]Le gluten est une prot\u00e9ine qui contient une quantit\u00e9 anormalement \u00e9lev\u00e9e d’un acide amin\u00e9, la proline. Les prolyl-oligopeptidases<\/strong> ou prolyl-endopeptidases<\/strong> (PEP) sont les enzymes digestives<\/strong> n\u00e9cessaires \u00e0 leur d\u00e9gradation. Cependant, il arrive que ces enzymes ne soient pas pr\u00e9sentes en concentrations suffisamment \u00e9lev\u00e9es dans l’intestin humain, de sorte que le gluten n’est pas enti\u00e8rement d\u00e9compos\u00e9 dans le tractus gastro-intestinal. La plupart des gens ne le remarquent pas, mais dans le cas d’une sensibilit\u00e9 ou d’une intol\u00e9rance au gluten, cela provoque des sympt\u00f4mes.[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″]<\/p>\n

Sensibilit\u00e9 au gluten et maladie c\u0153liaque<\/h2>\n

[\/vc_column_text][vc_column_text el_class=\u00a0\u00bbopensans darkgreen\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1708615938643{margin-top: 1% !important;}\u00a0\u00bb]Dans le cas de la sensibilit\u00e9 au gluten<\/strong>, le gluten ne peut pas \u00eatre enti\u00e8rement d\u00e9compos\u00e9 dans le tractus gastro-intestinal parce que les enzymes digestives n\u00e9cessaires ne sont pas pr\u00e9sentes en concentrations suffisantes dans l’intestin humain. La sensibilit\u00e9 au gluten s’accompagne souvent de sympt\u00f4mes d\u00e9sagr\u00e9ables tels que des douleurs abdominales, des ballonnements, de la diarrh\u00e9e ou de la constipation, des maux de t\u00eate, de la fatigue, des douleurs articulaires et musculaires et parfois m\u00eame une humeur d\u00e9pressive. Les sympt\u00f4mes apparaissent relativement rapidement apr\u00e8s la consommation d’aliments contenant du gluten et disparaissent \u00e0 nouveau lorsque le gluten est supprim\u00e9 de l’alimentation.<\/p>\n

La maladie c\u0153liaque <\/strong>est une maladie auto-immune qui affecte l’intestin gr\u00eale. Lors de la digestion du gluten (une prot\u00e9ine pr\u00e9sente dans certaines c\u00e9r\u00e9ales, comme le bl\u00e9 ou l’orge), le syst\u00e8me immunitaire r\u00e9agit de mani\u00e8re excessive. Ce ph\u00e9nom\u00e8ne s’accompagne d’une r\u00e9action inflammatoire qui endommage la paroi de la muqueuse intestinale. 1 % de la population est atteinte de la maladie c\u0153liaque et il y a toujours une composante h\u00e9r\u00e9ditaire.<\/p>\n

En cas de maladie c\u0153liaque, il est n\u00e9cessaire de suivre un r\u00e9gime strict sans gluten, sous le contr\u00f4le d’un m\u00e9decin. Cela permet \u00e0 l’intestin de se r\u00e9parer.[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1746779225255{margin-top: 1% !important;margin-bottom: 3% !important;background-color: #fdf4e5 !important;}\u00a0\u00bb el_class=\u00a0\u00bbdarkgreen\u00a0\u00bb][vc_column][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″ css=\u00a0\u00bb.vc_custom_1709113145349{margin-top: 0px !important;margin-bottom: 15px !important;padding-bottom: 0px !important;}\u00a0\u00bb]<\/p>\n

Quels sont les produits qui contiennent du gluten ?<\/h2>\n

[\/vc_column_text][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_column_text]<\/p>\n

– bl\u00e9
\n<\/i>– seigle
\n<\/i>– orge
\n<\/i>– (vert) \u00e9peautre
\n<\/i>– kamut
\n<\/i>– monograine
\n<\/i>– seau
\n<\/i>– farine
\n<\/i>– amidon<\/i>
\n<\/i><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_column_text]<\/p>\n

– semoule
\n<\/i>– couscous
\n<\/i>– muesli
\n<\/i>– chapelure
\n<\/i>– pizza
\n<\/i>– p\u00e2tes
\n<\/i>– seitan
\n<\/i>– baguette
\n<\/i>– gnocchi<\/i>
\n<\/i><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/3″][vc_column_text]<\/p>\n

– bouillon en cubes
\n<\/i>– g\u00e2teau, tarte
\n<\/i>– p\u00e2te feuillet\u00e9e
\n<\/i>– morceau de levure
\n<\/i>– biscuits
\n<\/i>– bi\u00e8re
\n<\/i>– plats pr\u00e9par\u00e9s
\n<\/i>– repas surgel\u00e9s<\/i>
\n<\/i>– sauces et soupes pr\u00eates \u00e0 l’emploi
\n<\/i>– charcuterie (jambon, salami)
\n<\/i><\/p>\n

[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=\u00a0\u00bb.vc_custom_1702908540564{margin-bottom: 50px !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 1% !important;padding-right: 5% !important;padding-bottom: 1% !important;padding-left: 5% !important;border-left-color: #25774a !important;border-left-style: solid !important;border-right-color: #25774a !important;border-right-style: solid !important;border-top-color: #25774a !important;border-top-style: solid !important;border-bottom-color: #25774a !important;border-bottom-style: solid !important;border-radius: 10px !important;}\u00a0\u00bb][vc_column][vc_column_text el_class=\u00a0\u00bbdarkgreen\u00a0\u00bb]CONSEIL : On reconna\u00eet un produit sans gluten au logo \u00ab\u00a0sans gluten\u00a0\u00bb qui figure sur l’emballage. <\/strong>On peut parler d’un produit sans gluten s’il contient moins de 20 mg de gluten par kg. Et un produit \u00e0 tr\u00e8s faible teneur en gluten s’il contient entre 20 et 100 mg par kg. <\/strong><\/p>\n

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[\/vc_column_text][vc_btn title=\u00a0\u00bbContactez nous\u00a0\u00bb style=\u00a0\u00bbcustom\u00a0\u00bb custom_background=\u00a0\u00bb#1f5740″ custom_text=\u00a0\u00bb#ffffff\u00a0\u00bb shape=\u00a0\u00bbround\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1698402757740{margin-right: 15px !important;}\u00a0\u00bb link=\u00a0\u00bburl:https%3A%2F%2Fb2b.revogan.be%2Ffr%2Fcontact%2F|title:Contact|\u00a0\u00bb][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css=\u00a0\u00bb.vc_custom_1702335757806{margin-top: 5% !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″] Gluten [\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/2″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb35″ css=\u00a0\u00bb.vc_custom_1708519420218{margin-top: 1% !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb1\/2″][vc_column_text el_class=\u00a0\u00bbopensans darkgreen weight300″ css=\u00a0\u00bb.vc_custom_1709113122943{margin-top: 0px !important;padding-bottom: 0px !important;}\u00a0\u00bb] Qu’est-ce que le gluten ? [\/vc_column_text][vc_column_text el_class=\u00a0\u00bbopensans darkgreen\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1708686897502{margin-top: 1% !important;}\u00a0\u00bb]Le gluten est une prot\u00e9ine pr\u00e9sente dans certaines graines qui am\u00e9liore leurs propri\u00e9t\u00e9s pour les applications de boulangerie. Gr\u00e2ce au gluten,… Read More »Gluten<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5019,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":100,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"on","neve_meta_reading_time":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-4930","page","type-page","status-publish","hentry"],"yoast_head":"\nGluten - Revogan<\/title>\n<meta name=\"description\" content=\"Le gluten est une prot\u00e9ine qui n'est pas compl\u00e8tement d\u00e9compos\u00e9e chez certaines personnes. 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