Gluten-free diet

A Gluten-Free Diet (GFD) is a dietary regimen that completely excludes gluten, a protein composite found in wheat (including all its species and hybrids, such as spelt, kamut, and triticale), barley, rye, and potentially oats.

Gluten free

Gluten and its Sources

Gluten is a combination of two proteins, gliadin and glutenin, present in certain grains. It gives bread its airy and fluffy texture and chewiness. Predominant sources of gluten include wheat, barley, and rye. The status of oats in a gluten-free diet is a contentious subject due to possible cross-contamination during processing or differences in oat cultivars.

Need for a Gluten-Free Diet

A gluten-free diet is crucial for individuals with celiac disease, non-celiac gluten sensitivity, wheat allergy, and some other medical conditions. In these individuals, the ingestion of gluten triggers an adverse immune response damaging the lining of the small intestine and preventing nutrient absorption.

Implementing a Gluten-Free Diet

Embracing a gluten-free diet entails a thorough understanding of food sources of gluten. Natural gluten-free foods include fruits, vegetables, meat, poultry, fish, beans, legumes, and most dairy products. Many grains and starches, such as quinoa, rice, corn, potatoes, and tapioca, can also be included in a gluten-free diet.

However, care must be taken with processed foods, including soups, sauces, and ready meals, which may use gluten-containing ingredients. Gluten-free alternatives for bread, pasta, and baked goods are available but should be verified for any hidden gluten sources.

Controversy: Oats in a Gluten-Free Diet

The inclusion of oats in a gluten-free diet remains a contentious topic. While oats are inherently gluten-free, they may be cross-contaminated with gluten-containing grains during harvesting, storage, or processing. Moreover, a small percentage of people with celiac disease react to avenin, a protein in oats similar to gluten. Therefore, the consumption of oats should be individualized and monitored under medical supervision.

See Also

• Celiac disease
• Non-celiac gluten sensitivity
• Wheat allergy

References

• Lebwohl B, Ludvigsson JF, Green PH. Celiac disease and non-celiac gluten sensitivity. BMJ. 2015 Oct 5;351:h4347.
• Pellegrini N, Agostoni C. Nutritional aspects of gluten-free products. J Sci Food Agric. 2015 Oct;95(12):2380-5.

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