What is Gluten?
Gluten is a naturally occurring protein found in wheat products, and it aids in helping foods maintain their shape. It is commonly known to be in items such as wheat, barley, and rye. Gluten-free diets are for people who have been diagnosed with celiac disease. Celiac disease is an auto-immune disease and is often flared when gluten is consumed. The body will recognize it as a foreign invader and your immune system will send antibodies against it. It can lead to various GI issues such as bloating, gas, and irregular bowel movements. Other people who may need to be on a gluten-free diet include those who are allergic, have irritable bowel syndrome, and have non-celiac gluten insensitivity.
Gluten-free diet study and Its Effects
A gluten-free diet was trendy for some time, however, it is not recommended for most people not diagnosed with celiac disease or other diseases related to gluten insensitivity. In 2017, there was a study published by the British Medical Journal that searched for a correlation between heart disease risk and gluten-free diets. There was no increase in heart disease risk and gluten foods, however, a lack of gluten in the diet for long periods of time can lead to an increased risk of heart disease. Overall, those who do not have celiac disease or gluten sensitivity should not be on a gluten-free diet.
In addition, eating a gluten-free diet does not necessarily mean you are going to eat healthier. There is a misunderstanding that being on a gluten-free diet means only avoiding carbohydrates like wheat and processed foods. However, there are many other sources that contain gluten like certain medications, makeup, and sauces. Understanding how to read nutrition facts labels and the foods that have gluten is important for those diagnosed with celiac disease.
Typically when people go on a gluten-free diet they tend to lose weight because they will cut out processed foods and refined carbohydrates that contain gluten. It is also important to note to eat whole foods and fruits and vegetables while on a gluten-free diet.
Risk Factors of a Gluten-Free Diet
Some risks for people who do not have gluten sensitivity are more likely to miss out on whole grains, fibers, and micronutrients. This can especially have an impact on people who are at risk of diabetes and heart disease since many whole grain items that have gluten can reduce your cholesterol levels.
Conclusion
In conclusion, do not be afraid of gluten-containing foods. The gluten-free diet is designed to serve those who have celiac disease, allergies, or gluten sensitivities. If you are suspecting a gluten allergy, it is advised to get tested to make sure you are actually sensitive to gluten. If you are leaning towards weight loss, you should follow a diet of whole foods, a variety of fruits and vegetables, and lean protein options. You can visit the CDC website to learn more about eating a nutritious diet. For more information about gluten and celiac disease, you can visit Celiac Disease Foundation for more information.
References:
Centers for Disease Control and Prevention. (2023, March 8). Healthy eating for a healthy weight. Centers for Disease Control and Prevention. Retrieved April 20, 2023, from https://www.cdc.gov/healthyweight/healthy_eating/index.html
A study finds a gluten-free diet in adults without celiac disease may increase the risk of cardiovascular disease. Celiac Disease Foundation. (2017, May 4). Retrieved April 20, 2023, from https://celiac.org/about-the-foundation/featured-news/2017/05/study-finds-gluten-free-diet-adults-without-celiac-disease-may-increase-risk-cardiovascular-disease/
What is celiac disease? Celiac Disease Foundation. (n.d.). Retrieved April 20, 2023, from https://celiac.org/about-celiac-disease/what-is-celiac-disease/
