Gluten-free diets have surged in popularity in recent years, even among people who don’t have an intolerance to protein.
Gluten is a protein found in grains, including wheat, barley, rye and triticale — a cross between wheat and rye. People who have celiac disease cannot tolerate gluten at all and must follow a strict gluten-free diet throughout their lives.
While this kind of diet can be beneficial for those with gluten sensitivity, research suggests it may not significantly improve overall health for people who can tolerate the protein.
What is celiac disease?
Celiac disease is “an autoimmune response to gluten that causes the body to attack the small intestine, causing belly pain, nausea, bloating or diarrhea,” according to Johns Hopkins Medicine. There are currently no treatments or cures, and the only effective management is a lifelong gluten-free diet.
Non-celiac gluten sensitivity is a milder form of gluten intolerance that can cause similar symptoms but without the intestinal damage.
Despite celiac disease affecting only about 1 percent of the U.S. population, recent surveys and health trends indicate that many people without celiac disease have tried gluten-free diets in pursuit of perceived health benefits.
What are the drawbacks?
According to Harvard Health, “There is no compelling evidence that a gluten-free diet will improve health or prevent disease if you don’t have celiac disease and can eat gluten without trouble.”
Beyond the lack of proven benefits, Johns Hopkins Medical warns that cutting out gluten entirely could lead to less healthy eating habits overall. People may miss out on the benefits of nutritious whole grains, fiber and essential micronutrients. Whole grains can help lower cholesterol and regulate blood sugar, key factors in maintaining heart health and preventing diabetes.
Additionally, food containing gluten can be a good source of vitamins and minerals crucial to a well-balanced diet. Gluten-free alternatives can also be more expensive, processed and contain sodium, sugar and unhealthy fats. Thus, a gluten-free label doesn’t necessarily make food healthier.
Why are people trying gluten-free diets?
Despite some health experts’ advice, social media trends, advertisements and celebrity endorsements have all contributed to a rise in the popularity of gluten-free diets.
People without gluten sensitivities may be inspired to adopt a gluten-free diet in the hope of improving their overall digestive health or achieving weight loss.
Research suggests that some of the health benefits associated with gluten-free diets can be achieved by paying closer attention to diet and reducing the consumption of processed foods and refined carbohydrates.
