Other people also choose to follow a gluten-free diet for weight loss reasons or a variety of other health reasons. However, some people who do not have celiac disease or a gluten allergy experience symptoms similar to people with these conditions.
This is known as non-celiac gluten sensitivity NCGS. According to the World Journal of Gastroenterology, NCGS may have links to some mental disorders, such as depression and anxiety , as well as certain autoimmune disorders, such as:.
People who do not have celiac disease but experience other conditions, such as irritable bowel syndrome IBS and eosinophilic esophagitis , may benefit from avoiding gluten. Recent research also suggests that NCGS might be a disease of the gut that causes an immune response. Other studies indicate that NCGS may involve changes in gut microbiota or have genetic, environmental, and pathological causes. A person can find out whether a product contains wheat by checking the allergy information section on the label.
Products labeled as wheat-free are not necessarily gluten-free. They may still contain spelt, rye, or barley-based ingredients, for example. These all contain gluten.
The United States Food and Drug Administration FDA enacted a law in August that forces food manufacturers to label all products that are safe for consumption by individuals with celiac disease or gluten intolerance as gluten-free. Anyone avoiding gluten should always check the ingredients on the packaging of the following products:. Individuals with celiac disease should also avoid foods or products that may have come into contact with gluten.
Oats often contain gluten through cross-contamination. Check the labels on the packages for oats that are gluten-free. Always check the packaging carefully when buying these products to make sure they do not contain added gluten. Gluten-free versions of products that would usually contain gluten are also available. In recent years, many people without gluten intolerance have taken up gluten-free diets. In fact, according to the Mayo Clinic, 80 percent of people on gluten-free diets do not have a celiac disease diagnosis.
Experts worry, however, that going on these diets without explicitly needing to could be detrimental to a person's health, as gluten-free foods are often nutrient-deficient.
Refaat Hegazi, medical director for Abbott's Adult Nutrition, says that going gluten-free can affect the body in many ways. First, it can affect weight loss. Food restrictions associated with a gluten-free lifestyle can help some lose weight, especially when starches are replaced by healthier options, like quinoa, which doesn't contain gluten. Food manufacturers often include additional fat or sugar to make gluten-free products tastier, increasing the product's calorie count and sometimes deceiving those using the diet to control their waistline.
Second, going gluten-free can cause nutrient deficiencies. Many whole grains are rich in vitamins and minerals, like vitamins B and D, iron and fiber.
Third, some research suggests that a gluten-free diet may also affect cognitive function. Because gluten and carbs go hand-in-hand, going gluten-free can also mean cutting carbs. One study , which has generated a lot of discussion, suggests that elevated blood sugar levels may negatively impact brain structure and has been linked to cognitive decline and the development of Alzheimer's disease. So, cutting gluten and carbs from your personal menu can support cognition as you age.
However, more research must be done to truly understand the impact of gluten on your brain," said Hegazi. However, some types of alcoholic beverages do contain an unsafe amount of gluten for people with celiac disease, and include those with added color or flavoring such as dessert wines, and those made from barley malt, such as bottled wine coolers.
For these, consumers should check the label, and if in doubt, contact the company. Beers, ales, lagers, malt beverages and malt vinegars that are made from gluten-containing grains are not distilled and therefore are not gluten-free.
There are several brands of gluten-free beers available in the United States and abroad. Products labeled wheat-free are not necessarily gluten-free. They may still contain spelt a form of wheat , rye, or barley-based ingredients that are not gluten-free. When preparing gluten-free foods, it is important to avoid cross-contact. In order for food to be safe for someone with celiac disease, it must not come into contact with food containing gluten.
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