- Eliminating gluten-containing foods from the diet can increase the risk of developing certain diseases.
- For those who have wheat allergies, gluten intolerance, or celiac disease, gluten-free foods are recommended.
- A gluten-free diet has not been shown to provide health benefits and it may cause nutritional deficits.
Eliminating gluten-containing foods from the diet without including other sources of nutrients can increase the risk of developing certain diseases and cause vitamin shortages. A naturally occurring protein in some grains, gluten can also be added to processed foods to enhance their flavor or texture.
While avoiding processed foods containing gluten can be advantageous, being gluten-free also means sacrificing fiber and essential micronutrients found in wheat, barley, and rye, which over time can result in dietary deficiencies.
For those who have wheat allergies, gluten intolerance, or celiac disease, gluten-free foods are recommended. Those who have celiac disease experience symptoms such as diarrhea, bloating, nausea, and stomach pain because they are unable to tolerate gluten in any form. When eating the grain, symptoms of a wheat allergy include sneezing, headaches, and skin rashes. Nevertheless, they can eat barley and rye and are not particularly intolerant to gluten.
It is not advisable to follow a gluten-free diet to lose weight because naturally occurring gluten is a significant source of micronutrients. Additionally, following this diet may lead to deficiencies and an increased risk of high cholesterol and cardiovascular problems.
Although comparable proteins can be found in other cereals, gluten proteins are particularly identified as those found in wheat.
If you do not have a diagnosis of wheat allergy, non-celiac gluten sensitivity, or celiac disease, there is no evidence to advise beginning a gluten-free diet. A gluten-free diet has not been shown to provide health benefits to the general population in the absence of these illnesses, and it may cause nutritional deficits. Moreover, packaged gluten-free foods typically include fewer vitamins and minerals and higher amounts of sugar, fat, and calories.
For certain people experiencing gastrointestinal symptoms, such as those linked to irritable bowel syndrome, avoiding gluten may be helpful.
Nevertheless, there is insufficient and weak evidence to support the use of gluten avoidance to treat illnesses or physical symptoms that are not directly brought on by immune-mediated reactions to gluten. Even for those without established gluten-related illnesses, avoiding gluten may have negative consequences.
Deficits in iron, calcium, fiber, folate, thiamin, riboflavin, and niacin can result from avoiding gluten-containing foods without including alternative nutrient sources in the diet. Getting your dietary fiber from other foods, such beans, lentils, nuts, seeds, and whole grains without gluten, is essential.