GLUTEN-FREE ON THE RISE 1

GLUTEN-FREE ON THE RISE

BY: ALEXANDREA TOLSON
NUTR: 2200- LITERATURE REVIEW
NOVEMBER 24, 2014

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One of the most prominent marketed items in recent years has to do with gluten-free (GF)
products (Miranda, 2014). According to The Wall Street Journal, the U.S sales of gluten-free
products have increased 16.4% from 2013 with a total of 23.3 billion dollars (Jargon, 2014).
Gluten is defined as a common term that is used to name a combination of wheat storage proteins
(Saturni, 2010). Additionally, an important aspect of gluten is that it has been found to be a
contributor to many health benefits. It helps in creating a healthy composition of colon and gut
bacteria as well as inflammatory conditions, blood pressure control and cardiovascular disease
(Gaesser, 2012). Over the years gluten has become more and more popular and many people are
switching over to this fad diet. Just in 2012 a simple Google search for gluten free diet resulted
in over 4.2 million results (Gaesser, 2012). This increased interest in GF foods has lead to more
studies being done on these diets. These studies have come to show that there are nutritional
deficiencies when consuming a diet with gluten-free products. Also, there are some people who
cannot consume gluten products so for them, this diet is mandatory, but there are a lot of people
who are switching to gluten-free for many other reasons. In this review, gluten-free diets and the
effects it has on the body will be studied to see whether or not this diet should be one on the rise.
Firstly, large contributors to this diet are those who need to be on it for medical reasons.
Celiac disease is intolerance to the gluten proteins found in wheat, rye, barley and sometimes
oats (Thompson, 1999). Even small amounts of products containing gluten can disrupt the
stomach and cause diarrhea (Marcason, 2011). The gluten-free diet for these people is essential
then for avoiding health issues as well as damage to the small intestine. Additionally, it has been
shown that many celiac patients have inadequate amounts of nutrients in the diet due to the
restriction of gluten containing products. For people with this disease, it is vital to find ways to
make sure they are getting the proper nutrients the body needs. Incorporating pseudo-cereals

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such as: amaranth, buckwheat, quinoa, sorghum, and teff are all key additives that someone on a
GF diet can prepare in his or her food in order to help reach nutrient goals (Saturni, 2010).
These cereals are nutrient dense and help improve the diet of those eating GF. Also, the addition
of supplements to the diet is another wholesome way to help the body get what it is not receiving
or not receiving enough of in the diet already.
Although GF diets are mandatory for those with celiac disease, it is also appealing to
those without gluten intolerance. Many celebrities promote this diet and the Internet reveals
many promising claims this diet will have for the consumer (Marcason, 2011). People without
gluten intolerance are going on GF diets based on accusations that it helps with weight loss and
make them feel healthier (Miranda, 2014). There are also claims of better sleep, more energy,
clearer skin and that it may help rheumatoid arthritis and autism (Marcason, 2011). These claims
have all helped put the gluten-free trend on the rise.
Behind all these claims the Internet and media have made available, there are some
concerns with this diet that those with Celiac disease and those that use this diet for other
purposes need to know and understand. Cutting gluten, or any food item out of the diet
completely, needs to be done in a strategic way because if not done correctly, the diet can
actually have negative benefits. Eliminating gluten products means eliminating whole grain
products, which provide the body with excellent sources of fiber as well as many vitamins and
minerals (Miranda, 2014). As stated before, many celiac patients have shown to have inadequate
amounts of essential minerals as well as macronutrients in the diet. Tricia Thompson, MS, RD,
has done studies that have agreed with studies done by J. Miranda. The studies looked at GF
products and their gluten equivalents as well as celiac patients themselves and an equivalent
simulated diet.

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Thompson studied actual food products containing both gluten and non-gluten
equivalents in order to compare the nutrient levels. The findings concluded that folate, iron,
fiber, thiamin, riboflavin, and niacin were lower in the gluten free products thus meaning those
on this diet have inadequate amounts of these nutrients in the body (Thompson, 1999 and 2000).
J. Miranda studied fifty-eight celiac patients. A three-day food record was given to each patient
and then data was collected to compare a GF diet with a simulated diet with the equivalent gluten
products. The research concluded that there were indeed differences in nutrient consumption.
Additionally, on the GF diet, women patients had lower protein intake and a higher fat intake
whereas the men concluded the opposite. Both genders though, resulted in a low fiber intake
(Miranda, 2014). These studies both show how important it is that CD patients need to
supplement their diet in some way and how those without a gluten issue should maybe
reconsider using this diet and stick to whole grains.
In response to the weight loss and health claims, there is no evidence that shows
significant benefits on weight loss or other health benefits (Gaesser, 2012). It has been noted
though, that years ago a GF diet would provide someone with the weight loss goals they desired
but because the GF industry has had such an increase in sales, companies have taken that to their
advantage and come out with their own GF products that are ultimately considered junk food
(Jargon, 2014). Food producers have even started putting gluten-free on labels of food that
have never contained gluten. For example, Chobani Greek Yogurt has doubled sales from $11.5
billion to $23 billion in four years (Jargon, 2014). From this fact alone, it shows that consumers
are more interested in the fad diets than what is actually in the product he or she is buying. There
is also the connotation that GF products are suggested to be healthier for an individual when
really most have been shown to have higher levels of fat, sugar and calories (Saturni, 2010).

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When looking at a comparison of pasta with gluten and pasta without gluten, research has
indicated that the overall protein and fiber content was much lower in the gluten free pasta but
had a higher total and saturated fat contents. These are the opposite numbers one would want to
see when comparing food products and this is something consumers need to be taking a hard
look into.
The consistent findings of low nutrient status in gluten-free food products make it a
concern for not only celiac patients but also those consuming these products simply for dietary
purposes. The use of pseudo cereals promotes a promising turn for those on this diet. For celiac
patients especially it is essential they get their diets in balance so their nutrient levels are
consistent with those who do consume gluten products. As for those trying to lose weight, the
research shows that it would be more beneficial to maintain a balanced whole grain diet.
Additionally, snacks and processed foods should be avoided instead of switching to gluten-free
due to the high fat content and lesser nutritional values. For both groups of people, both celiac
patients and those who do it for commercial reasons, proper education about the products is
mandatory for achieving a balanced diet.

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References
Gaesser, G., & Angadi, S. (2012). Gluten-Free Diet: Imprudent Dietary Advice for the General
Population? Academy of Nutrition and Dietetics, 112(9), 1330-1333. Retrieved
November 19, 2014, from Medline.
Jargon, J. (2014, June 22). The Gluten-Free Craze: Is It Healthy? The Wall Street Journal.
Marcason, W. (2011). Is There Evidence to Support the Claim that a Gluten-Free Diet Should
Be Used for Weight Loss? American Dietetic Association, 111(11), 1786-1786.
Retrieved November 20, 2014, from Medline.
Miranda, J., Lasa, A., Bustamante, M., Churruca, I., & Simon, E. (2014). Nutritional
Differences Between a Gluten-Free Diet and a Diet Containing Equivalent Products
with Gluten. Plant Foods for Human Nutriton, 69(2), 182-187. Retrieved November 3,
2014, from Medline.
Saturni, L., Ferretti, G., & Bacchetti, T. (2010). The Gluten-Free Diet: Safety and Nutritional
Quality. Nutrients, 2(1), 16-34. Retrieved November 3, 2014, from Medline.
Thompson, T. (1999). Thiamin, Riboflavin, and Niacin Contents of the Gluten-Free Diet.
American Dietetic Association, 99(7), 858-862. Retrieved November 3, 2014, from
Medline.
Thompson, T. (2000). Folate, Iron, and Dietary Fiber Contents of the Gluten-Free Diet.
American Dietetic Association, 100(11), 1389-1396. Retrieved November 3, 2014,
from Medline.