As a gluten-free diet has grown into one of the hottest gastronomical trends in recent years, one has to take a sober step back and ponder: Is being gluten-free really good for me?
Recent studies show that staying gluten-free may be a good idea for those with certain sensitivities (celiac disease, for example), but that excising the natural element of wheat from one's diet may also stave off necessary nutrients such as fiber and numerous vitamins.
Dietician Lisa Gibson points out in a recent article for Take Part that while celiac disease was, back in the 1970s, a "a serious but very rare condition," it may now be a kind of voguish rite of passage, something shared with celebutantes along with latter-day Kabbalah fascination.
Gibson reminds us that a study by the American Journal of Gastroenterology shows that of 7,800 people who were tested for celiac disease, only 35 turned out to be positive.
A study by the Mayo Clinic in July 2012 proclaims a similar scant ratio of people in the country with celiac disease to those without. Of the more than 300 million people in the U.S., less than two million live with celiac disease.
Celiac disease is a disorder of the digestion system instigated by the ingestion of wheat, barley and rye in those with a genetic predisposition to the ailment. By removing gluten from one's diet, a person with celiac disease can live a more comfortable lifestyle.
But the fact remains that not all those on a gluten-free diet should be.
The Mayo Clinic's analysis employed the same AJG report to state that 1.6 million Americans are on a gluten-free diet without having been diagnosed with celiac disease. Approximately 80 percent of people on a gluten-free diet might be better off with some gluten in their diets.
"There are a lot of people on a gluten-free diet, and it's not clear what the medical need for that is," says Dr. Joseph Murray, MD of the Mayo Clinic. "It is important if someone thinks they might have celiac disease that they be tested first before they go on the diet."
As with many specialized fad diets such as the vegan or raw food craze, going gluten-free can also be very expensive.
Gibson discussed price differentials in her analysis:
- A 14-ounce loaf of gluten-free bread is about $6.50, while a 1-pound, 8-ounce loaf of whole wheat bread is about $3.60
- A 6-ounce box of gluten-free macaroni and cheese is about $4.50, but the same-size box of mac and cheese made with wheat pasta is about $1.50.
"Grains such as whole wheat, oats and barley provide nutrition essentials such as fiber, B vitamins and vitamin E," continues Gibson. "Taking away whole grains from your diet — if you don't need to — does more harm than good. Throw away the donuts, but keep the whole wheat bread."
Readers are reminded to consult a physician or medical professional before making any changes to their diets.
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