Avoiding Gluten

I have recently heard a lot of discussion about the health benefits of a gluten-free diet. Gluten is a protein that is found in wheat, rye, barley and many prepared foods. In patients with celiac disease, an autoimmune response to gluten results in damage to the lining of the small intestine. The small intestine is responsible for absorbing food and nutrients. Thus, damage to the lining of the small intestines can lead to difficulty absorbing important nutrients; this problem is referred to as malabsorption.

The criteria for diagnosis of celiac disease are rigorous. In additional to gastrointestinal problems, patients with celiac disease can have other health problems. Since so many conditions are associated with celiac disease (diabetes, hypothyroidism, anemia, osteoporosis, skin problems and nervous system disorders), people without celiac disease are exploring ways to improve their health by eliminating gluten.

Maintaining a gluten-free diet is a challenging task. One needs to avoid foods containing wheat, rye, barley, malt, brewer's yeast  (unless labeled gluten free). Naturally gluten free foods include rice, wild rice, corn, and potatoes. A small percentage of people with celiac disease cannot tolerate oats.

There is no good evidence that there are health benefits to maintaining a gluten-free diet in the absence of celiac disease. It’s possible that many people feel better because they have eliminated pizza, pastries, pasta, and sweetened breakfast cereal. Additionally, avoiding factory prepared food with long lists of multisyllabic additives is always a good idea!