The popularity of following a gluten free diet is believed to be an effective weight loss plan.3

Those with true Celiac Disease gain weight when they begin omitting gluten from their diet.4

Only those diagnosed with Celiac Disease are required to follow a gluten free diet.2

Our research shows that people may be confused about which products contain gluten.

Due to technological challenges in processing, gluten free products are more expensive and less available.5

Celiac patients report that following a gluten free diet 100% of the time is difficult, restrictive, and upsets normal life.11,12

Introduction Summary

Clinical ImplicationsNutritional Inadequacy

Cost and Availability

While the popularity of following a gluten free diet grows, the overall effect of following this regimen in the non-celiac population is currently unknown.3 US wheat producers are required to fortify processed grains with B-complex vitamins, folate and iron when they are destroyed as part of processing but gluten free grains have no fortification requirement.3 Regular intake of non-gluten grains may result in B vitamin, folate or iron deficiencies.3,10

Inadequate dietary fiber intake may negatively impact beneficial microbial gut health.3,10

The true benefit of following a gluten free diet for the non-celiac population is from choosing naturally gluten free foods with a reduced intake of processed foods that tend to contain gluten.3 Non-celiac patients seeking weight loss should adopt a healthy lifestyle including regular physical activity and a low fat, high fiber diet focused on a balance of all foods groups, including gluten.3,13 Attention should be given to appropriate portion size and maintaining caloric intake that matches need.3,13 Those who adhere to a gluten free diet long term, should consider supplementation of B-complex vitamins, iron, folate and dietary fiber.3

Dietitian’s can serve to educate patients and the general public in regards to the risks versus the benefits of a gluten free diet.

Spectrum of Gluten Related

Disorders

Autoimmune Celiac Disease

Allergic Wheat Allergy

Not Autoimmune Not Allergic

Gluten Sensitivity

Figure 3. There is a spectrum of gluten sensitivities. Only Celiac Disease results in damage to the microvilli2.

Table 2.

Laura Brubaker & Jessica Wright

ResearchIn a survey about consumer’s opinions and knowledge on gluten, 18 people above the age of 18 were asked to identify gluten containing foods from a list of products. The majority of respondents knew that pasta, beer, Twinkies and many breakfast cereals contain gluten. When asked if soda/pop, rice, quinoa, wine or potatoes contained gluten, 11% of respondents incorrectly identified these as gluten containing foods. The results were evenly split when asked if following a GF diet results in weight loss. Half of the respondents reported a belief that diet would result in weight loss, while the other half said it would not.

Gluten free foods cost 240% more than their regular gluten counterparts.7

Food Cost ComparisonFigure 2. Damaged microvilliFigure 1. Normal microvilli

Only 1 in 133 people need to follow a gluten free diet because of Celiac Disease, an autoimmune reaction that damages the microvilli in the intestinal tract caused by an allergy to gluten.1,2 Symptoms: chronic diarrhea, vomiting, cramps, weight loss, inability to gain weight, persistent skin rash, anemia, osteoporosis, and neurological disturbances.2 Irritable Bowel Syndrome (IBS) sufferers believe that omitting gluten from their diet will decrease gastrointestinal distress, but only those with Celiac have damaged microvilli.3 In the US population, 30% of the population follows a gluten free diet because of a belief that it promotes weight loss. When Celiac patients begin following a gluten free diet, they often gain weight.4 There is no evidence based research to support eliminating gluten in nonclinical populations.3

Gluten contributes to the elasticity, structure, and tastiness of foods1,5. Gluten-free products are made with rice and soy flour, corn starch, egg, cassava, or fecula grains to compensate for gluten1. Using these foods to fulfill gluten’s usual responsibilities is a complicated, time consuming and expensive process.5 Specially made gluten-free foods are more expensive than their gluten counterparts.6,7 Specialty made gluten free products cost 240% more than a comparable gluten containing item.7 Availability is also an issue for gluten free shoppers8. Most grocery stores carry only 8 out of 20 gluten free products consumers are looking for.8 The high cost and low availability of gluten-free foods is a barrier for those who are required to adhere to this diet.9

Who Should Be Gluten Free?

.

Opinions of the Gluten-Free Diet

Table 1.Opinions greatly differ on whether or not the GF diet leads to weight loss