Marina de Moraes Vasconcelos Petribú*

Adjunct Professor of the Nutrition Center of the Academic Center of Vitória, Federal University of Pernambuco, Brazil

*Corresponding Author: Marina de Moraes Vasconcelos Petribú, Adjunct Professor of the Nutrition Center of the Academic Center of Vitória, Federal University of Pernambuco, Brazil.

Received: December 09, 2017; Published: January 31, 2018

Citation: Marina de Moraes Vasconcelos Petribú. “Gluten-Free Diet for Non-Celiac Individuals: Is it a Good Option?”. Acta Scientific Nutritional Health 2.2 (2018).

  Intake of gluten, a heterogeneous complex of protein present in wheat, rye, barley and probably oats, has been associated with clinical disorders such as celiac disease, wheat allergy, and recently, wheat intolerance syndrome or non-susceptibility celiac to gluten. The prevalence of gluten-related diseases is estimated at about 5%, however, in the last 5 years, the consumption of Gluten-Free foods in the general population is around 12 to 25% [1]. Although the benefits of gluten-free diets in the general population are unclear, followers of this diet without medical indications are increasing considerably [2]. Recently published research has shown that the proportion of Americans with celiac disease remained stable from 2009 to 2014, and even so, the number of adherents to gluten-free diets has increased [3]. Many people follow a self-prescribed “Glu-ten-Free” diet without having been previously diagnosez as having a gluten-associated pathology [1] as a strategy for weight loss or maintaining a “healthier” diet [4].

Copyright: © 2018 Marina de Moraes Vasconcelos Petribú. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.