Gluten free diet: Expectation and reality

Abstract

The gluten-free diet is explained among people who have certain types of conditions such as celiac disease and chronic disorder related to the consumption of prolamins (gliadins) non-celiac gluten sensitivity, among others. Today, there is a tendency to believe that this style of eating is healthy and represents an option for people who want to lose weight or maintain a healthy lifestyle. The alleged wellness benefits are highlighted by celebrity on social media and corporate-funded commercials to increase sales. The scientific community has focused on showing the difference between the nutritional composition of the most common commercial gluten-free bakery products by comparing gluten-free bakery products to conventional bakery products. The most common ingredient to replace wheat flour are corn and rice flours mixed with starch from different origins (e.g. potato, corn and cassava). Their composition is rich in carbohydrates and lacks protein content, which affects not only the daily intake of nutrients, but also the structure and quality of the bread since gluten is of technological importance. Avoiding gluten can cause nutritional deficiency, e.g., abnormal intake of vitamin D, reduce the concentration of beneficial bacteria, including bifidobacterium and lactobacillus. In addition, the consumption of gluten-free products increases the intake of fat and calories. This work aims to highlight some scientific studies that demonstrate the benefits and adverse effects of a gluten-free diet. Therefore, the gluten-free diet is a necessary reality for people with celiac disease and the expectation that it is a healthy diet remains just that: an expectation!