The Gluten Free Choice: Is It For Me?

GLUTEN FREE OBJECTIVES:

To provide food consumers with evidence-based information about gluten, foods containing gluten and guidance on gluten free diets

To give consumers guidance on wisely spending food dollars to meet their dietary goals

To provide evidence-based information about the nutrient profile and cost of gluten free products

WHAT IS GLUTEN?

Gluten is a protein found in wheat, barley and rye.

Gluten gives baked goods their fluffiness

WHERE IS GLUTEN FOUND?

Gluten is found in most cereals, breads, pasta and bakery items

Gluten can also be found in salad dressings, canned foods, sauces, seasonings and soups

Malted alcohol contains gluten ─ beer, porter, stout and pilsner

WHO SHOULD BE

People who have celiac disease or non-celiac gluten intolerance cannot tolerate even the smallest amount of gluten.

A small percentage of the population exhibits symptoms indicating they are sensitive to gluten.

Gluten sensitivities are often under diagnosed.

WHAT IS CELIAC DISEASE?

Celiac disease is an autoimmune disorder

It causes the GI tract to react negatively towards gluten

One percent of the population has been diagnosed with celiac disease

Women are 2.5 to 3 times more likely to have celiac disease

Gluten free diet is the only current treatment

30 percent of the population carry the genetic marker

CELIAC DISEASE

People with celiac disease are unable to digest gluten

Gluten can destroy GI lining, along the way through the body

Nutrient absorption can be hindered without a healthy lining

SYMPTOMS OF CELIAC DISEASE

Symptoms can change with age

Symptoms can include diarrhea, bloating, fatigue, malnutrition, cramping, vomiting and constipation

The longer someone is left undiagnosed, the more problems he or she may develop

Celiac disease can lead to anemia, reduced bone mineral density and infertility

CELIAC DISEASE SYMPTOMS

Symptoms can be reversed When properly diagnosed, with the help of gluten free diets, people can overturn symptoms and find relief Gluten free diets can help the deficiencies of celiac disease improve

WHO SHOULD BE GLUTEN FREE?

gluten free has recently been added to the list of current “fad diets”

Many people believe gluten is a bad thing

Gluten free diets are specifically for people who cannot digest gluten

THE GLUTEN FREE DIET

Gluten free foods often contain more fat, sugar and higher calories than foods containing gluten.

A gluten free diet is often low in carbohydrates, fiber, iron, folate, niacin, thiamine, riboflavin, calcium, vitamin B12, phosphorus and zinc

GLUTEN FREE AND WEIGHT LOSS

Most celiac disease patients find themselves gaining weight in response to the increased fat in gluten free foods

Foods containing gluten tend to be carbohydrate dense

Weight loss is seen in those who completely cut the carbohydrate dense foods out of their diet

GLUTEN FREE MARKETPLACE

The gluten free fad has led to an increase in the gluten free marketplace

10 percent of the people purchasing gluten free products do so as a necessity

90 percent purchase gluten free products under the impression that they are healthier

There are no FDA regulations on gluten free labeling

GLUTEN FREE VS. GLUTEN CONTAINING

Gluten free grains, flours and starches

Gluten containing grains, flours and starches

Amaranth Bean flours Buckwheat Corn Fava Flax seed Hominy Oats Potato flour Rice Millet Sago Sorghum flour Soy flour

Barley Sugar Cereal binding Couscous Farro Orzo Oats (commercial) Rye Wheat Graham flour Dinkel Semolina Durum Matzoh

CONCLUSION

The gluten free diet is meant for people with a gluten sensitivity.

Gluten is a harmless protein found in wheat, barley and rye.

Those concerned with gluten sensitivity should seek the guidance of a doctor and dietician.

SOURCES

Steinmetz, Katy. Bad-Mouthing Gluten. Time. 2011 May 23; 177(21):64.

Niewinski, Mary M. Advances in Celiac Disease and Gluten-Free Diet. Journal of the American Dietetic Assocation. 2008;108:661-672.

Thompson, Tricia.; Brown, Marlisa. Easy Gluten-Free. American Dietetic Association. 2010, 1-53.

Mancini, Lee A. et al. Celiac Disease and the Athelete. Current Sports Medicine Reports. Volume 10 (March/April 2011).

Malandrino, Noemi et al. Metabolic and Nutritional Features in Adult Celiac Patients. Digestive Diseases. 2008;26:128-133

Allen, Jane E. Gluten-Free: The Low-Carb of This Decade? ABC News/Health. May 2011.

Moran, Terry; Stuart, Elizabeth. “Gluten-Free:” FDA May be Closer to Definiton. ABC News/Health. August 2, 2011.

Graphics: 123RF.com

Janet Mullins, Ph.D., R.D., L.D.Extension Specialist for Food and Nutrition

January 2013

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