A growing trend at grocery stores and bakeries is products marked “gluten-free.” In fact, I stopped at a coffee shop this weekend in Rock Creek that offered “gluten-free” brownies. What does gluten-free mean? Should we all be trying to avoid gluten?
Gluten is a protein found in certain grains such as wheat, rye, barley, and some oats. It is only harmful for people with celiac disease.
In these people, gluten causes an allergic reaction within the inner lining of their intestine. This causes inflammatory damage to all the little hairs (called villi) responsible for absorbing nutrients from food. Consequently, common symptoms of celiac disease include malabsorption, such as diarrhea or fatty stools, and nutrient deficiencies, such as anemia.
In children, it can result in stunted growth and tooth development. There are a small number of people who develop celiac disease without symptoms.
Celiac disease can develop at any time in life and has a genetic component; therefore, people most at risk are those with affected family members. It is also associated with certain conditions including Type 1 diabetes, rheumatoid arthritis and lupus.
The most accurate procedure for diagnosing celiac disease is to get a biopsy of part of the intestine to see if it looks “celiac” damaged. Antibody blood tests do also exist, however they are not as reliable. It is important to note that if you are getting tested for celiac disease, you should be eating gluten in your diet.
Celiac disease does not have a cure but can usually be managed without medication, following a life-long gluten-free diet. If you do have celiac disease, seeing a dietitian is recommended as gluten can be found in many unsuspecting foods such as beer, seasonings, soups and sauces. Also note that “wheat free” does not mean gluten-free, and many alternative flours such as spelt and kamut, still contain gluten.
For most people, gluten does not need to be avoided in their diet. A product marked “gluten-free” does not mean that it is a healthier food. Butter and sugar, key ingredients to many delicious baked goods are still gluten-free.
- Serena Caner is a registered dietician who works at Shuswap Lake General Hospital.