‘Gluten-free’ foods may not be all that healthy

FLORENCE, S.C. – “Gluten free” has been a catch phrase in diets since the 1940s, but are foods that contain less gluten really healthier? Some Clemson University researchers believe perhaps not.

The researchers – Sachin Rustgi, Tariq Alam and Guatam Saripalli – are stationed at the Clemson Pee Dee Research and Education Center in Florence, South Carolina. What they found in a study of 39 gluten-free products compared to their gluten-containing counterparts may surprise some folks.

“Our study revealed that, on average, gluten-free products available to U.S. consumers contained significantly less protein and more sugar and calories than their counterparts that contain gluten,” Rustgi said. “We also found that, on average, gluten-free products are more expensive than products containing gluten.”

The researchers believe their findings may be used to help individuals with celiac disease, wheat allergy and non-celiac wheat sensitivity, as well as those who choose a gluten-free lifestyle based on personal preference rather than medical necessity.

Gluten intolerance

Gluten is a protein found in wheat. It is associated with several disorders, including celiac disease, a common digestive condition triggered by foods containing gluten.

Celiac disease is a chronic condition caused by prolonged gluten consumption in people who have an increased likelihood of developing particular diseases or conditions based on their genes. For these individuals, eating gluten triggers an immune response to the gluten protein in the small intestine. Over time, this reaction damages the lining of the small intestine and prevents it from absorbing nutrients, a condition called malabsorption. About 1% of the global population is estimated to be affected by this disease.

But celiac disease is not the sole disorder associated with consuming gluten. Wheat allergy is another disorder. When people with wheat allergy eat, inhale, or come into contact with foods containing gluten, their immune systems react by secreting chemicals called histamines, triggering a defensive response against the gluten.

Secretion of histamines can result in symptoms such as swollen membranes of the mouth and throat, shortness of breath, diarrhea, difficulty swallowing, abdominal pain, vomiting, rashes and asthmatic reactions. In severe cases, a whole-body reaction can cause a sudden drop in blood pressure. Although rare, death has been reported.

Individuals neither diagnosed with celiac disease nor wheat allergies but still exhibit extra-intestinal symptoms after being exposed to wheat are recognized as having non-celiac wheat sensitivity.

Complete avoidance of wheat and wheat-derived products is the only recognized treatment for celiac disease, wheat allergy and wheat sensitivity. In the U.S., there is a common perception among consumers that gluten-free products are healthier than those containing gluten. Individuals who experience gluten-related disorders should work with their doctors to determine a safe, effective treatment plan.

“Following a gluten-free diet that’s not medically prescribed can lead to the deterioration of gut health, including the reduction of beneficial bacteria,” Alam said. “This reduction in beneficial bacteria can create an increase in harmful bacteria.”

Other negative impacts of gluten-free diets include deficiencies and changes in body mass index.

“This can ultimately increase a person’s vulnerability to other diseases,” Saripalli said. “Healthy individuals should always be aware of the health risks before adopting a gluten-free diet.”

Gluten-free products are often created using alternative substances that lack gluten such as corn starch, potato flour or starch, and tapioca flour or starch. Contact with gluten may be unavoidable in many situations. Additionally, gluten-free products produced in the U.S. do not necessarily mean “zero gluten.” The U.S. Food and Drug Administration allows a reduced gluten level (20 mg/kg) in these products.

Food labeling plays a critical role in disclosing allergens present in foods. Interpretations of the “gluten-free” label varies worldwide. For people who have gluten intolerance, it is wise to become familiar with food labeling before traveling to other countries.

The researchers note this study reinforces the idea that current gluten-free products are not adequate substitutes for conventional cereal-based items, lacking in both nutritional value and quality. The U.S. lacks an official prescription list for gluten-free products. The researchers say this study could be used to inform dietitians, nutritionists and policymakers about the potential development of a gluten-free prescription list to better support individuals with celiac disease, wheat allergy and wheat sensitivities.

The researchers have written a paper describing in detail their study. For more information, read Gluten-free diet, a friend or a foe, an American perspective available from Springer Nature.

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