Should Everyone Eat Gluten-Free? What does the Scientific Data Say?
Emel Öktem Güngör* and Sevan Çetin Özbek
Department of Nutrition and Dietetics, Faculty of Health Sciences Yüksek Ihtisas University, Ankara, Turkey
*Corresponding Author: Emel Öktem Güngör, Assistant Professor, Department of Nutrition and Dietetics, Faculty of Health Sciences Yüksek Ihtisas University, Ankara, Turkey.
Received: August 23, 2021; Published: August 31, 2021
Today, changing the dietary habits of the individual to a gluten-free diet during the treatment process of Celiac disease (CD), wheat allergy (WA), non-celiac gluten sensitivity (NCGS), irritable bowel syndrome, autism, and neurological, psychiatric, and rheumatological diseases reduces the symptoms of the diseases. On the other hand, the gluten-free diet is presented as a healthy choice by the popular media. This has led to an increase in gluten-free food alternatives in the market. A long-term gluten-free diet in healthy individuals is associated with problems, such as uncontrolled weight gain, diabetes, and vitamin and mineral deficiencies. This review aims to question the effects of a gluten-free diet on health in healthy individuals. While the beneficial effects of gluten in the treatment of some diseases are supported by the literature, there is not enough evidence to support the positive effects of a gluten-free diet in healthy individuals in line with the relevant objective. Raising awareness of the community about the potential risks of adopting a gluten-free diet in individuals who do not have a gluten-related disease is possible through education emphasizing healthy and sustainable nutrition.
Keywords: Gluten; Gluten-Free Diet; Gluten-Free Diet in Individuals with no Celiac Disease; Diet Education
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