Gluten-free refers to foods and products that do not contain the protein gluten. It helps foods maintain their shape and acts as a glue that holds them together. But for people with celiac disease or non-celiac gluten sensitivity, eating gluten triggers an abnormal immune response
that damages the small intestine. About 1% of people have celiac disease and 6-7% are estimated to have non-celiac gluten sensitivity. The only treatment for them is a strict lifelong gluten-free diet.
Following a gluten-free diet involves excluding any foods, beverages or medications that contain gluten. This includes breads, pasta, baked goods, cereal and beer made from gluten-containing grains. Oats are naturally gluten-free but are often cross-contaminated with gluten during growing and processing. Gluten can also be found in many processed and packaged foods such as sauces, salad dressings, seasoning blends and noodles. Checking ingredient lists on product labels is important since gluten can hide under ingredients such as malt, starch or artificial color.
Fresh fruits, vegetables, eggs, unprocessed meats, fish, poultry, beans, legumes, nuts and most dairy products are naturally gluten-free. There are also specialty gluten-free versions of bread, cereal, pasta and baked goods made from ingredients like rice, corn, quinoa, amaranth,
buckwheat, nut flours and potato starch. Restaurants and food manufacturers that prepare gluten-free items need to avoid cross-contamination with gluten-containing foods. This requires dedicated storage, preparation and cooking areas and equipment. Anything labeled “gluten-free” must legally contain less than 20 parts per million of gluten.
Following a strict gluten-free diet without errors can be challenging. Gluten is pervasive and abundant in food. Accidental exposure often occurs due to cross-contamination or unlabeled ingredients. Exposure to even tiny amounts can cause issues for those with celiac disease or gluten sensitivity. Many grain-based foods are staples of modern diets. Eliminating them affects nutrition, finances, social interactions, travel, dining out, relationships and quality of life. Support groups and associations provide helpful information and resources. More gluten-free specialty products, improved manufacturing
procedures and better labeling makes sticking to the diet easier now compared to decades past.
But many followers today do not have celiac disease or wheat allergies. Growing consumer interest in healthier or less processed foods and the popularity of fad diets has fueled increased demand for gluten-free products. The market is now a multi-billion dollar industry. Critics argue that the actual health benefits are questionable and that some gluten-free foods can be high in added fats, sugars and calories. But for those with medical necessity, going gluten-free is essential treatment to alleviate
symptoms and intestinal damage as well as reduce risk for osteoporosis, infertility and certain cancers linked to celiac disease.
In summary, eating gluten-free means excluding all foods and products containing the protein gluten found in wheat, barley, rye and closely related grains. This lifelong dietary restriction is a medical necessity for those with celiac disease or non-celiac gluten sensitivity. Following it strictly prevents intestinal symptoms and damage caused by their abnormal immune response to gluten. The gluten-free diet cuts out many grain-containing staple foods and requires vigilant label reading and awareness when cooking and eating out to avoid cross-contamination with gluten.
Gluten-free specialty products help improve accessibility and convenience. But despite greater awareness and choices today, eliminating gluten remains challenging and impacts daily life and health for about 1% of the population with celiac disease.
