What is a gluten-free diet?
Gluten is a protein found in wheat, rye, barley, triticale and possibly oats. It is also present in foods made from these, for example, malt. A gluten-free diet avoids all foods that contain gluten.
Who needs a gluten-free diet?
Anyone who has coeliac disease needs to follow a gluten-free diet. Coeliac disease is a permanent intolerance to gluten. The walls of the small intestine are lined with tiny finger-like projections called villi. The villi are necessary for digesting and
absorbing nutrients such as carbohydrate, fat and protein. When people with coeliac disease eat gluten, the villi become flattened and inflamed. This interferes with the absorption of nutrients and can cause poor nutritional status along with symptoms such as weight loss, diarrhea, abdominal pain, and anaemia.
Is there any advantage in following a gluten-free diet if I don't have coeliac disease or a related condition?
No. There is no advantage in avoiding
gluten if you do not have coeliac disease or a related medical condition. The majority of people are capable of digesting gluten without any impact on the villi in the intestine. Many symptoms such as gastrointestinal discomfort and fatigue are attributed to gluten or wheat 'allergies'. Consequently, it has become popular to restrict the intake of foods containing wheat and gluten. However, there is no scientific reason to justify the exclusion of gluten unless coeliac disease or a related condition is diagnosed.
