Originating in the Americas and adopted by various celebrities, the gluten-free diet has become the latest trend in health and weight loss. However, information about gluten-free products—which cost three to four times as much as regular products—remains largely unknown. This new culinary trend is primarily driven by a fad, leaving scientists skeptical. And while many have yet to conclude, the predictions don’t point to a miracle diet.
What is gluten?
Gluten is a compound of insoluble proteins, a component of the grain found in starch and flour, which gives dough its elasticity and viscosity. It is therefore an essential ingredient in baking. It is found in various cereals such as wheat, rye, barley, oats, and corn, in varying amounts
However, gluten-free products were not marketed for weight-loss diets, but rather for individuals with celiac disease. This condition is characterized by severe gluten intolerance that damages the intestinal system. The consequences are generally deficiencies, diarrhea, and malnutrition, but in rare cases, the disease can also develop into a form of cancer.
This autoimmune disease can be diagnosed, and the only known treatment at present is a complete gluten-free diet.Â
Why this craze for the gluten-free diet?
What has led a portion of the American population to fear the presence of gluten in their food is a gluten sensitivity that is far more widespread than celiac disease. More than 5% of US citizens report being sensitive to gluten and, in theory, exhibit similar but considerably milder and harmless symptoms. Some skeptical scientists see this as a kind of placebo effect, since these individuals do not suffer from atrophy of the villi in the small intestine like those with celiac disease.
Specialists are hesitant about the trend of gluten-free diets adopted by people with no diagnosed sensitivity. Celiac disease can develop at any age, and it becomes difficult for doctors to identify and inform patients if more and more people artificially remove gluten from their diets. These cases of sensitivity tend to be confused with true celiac disease, which is often dismissed as normal despite affecting less than 1% of the Western population.
Is it just a fad or a worthwhile alternative?
Scientists remain skeptical about individuals with gluten sensitivity because they see no demonstrable explanation for it. The tests currently developed only detect celiac disease, and research is now focused on creating gluten-degrading enzymes to replace a lifelong, restrictive diet with a permanent cure.
Faced with this trend, studies have been conducted on the consequences of a gluten-free diet, and it has ultimately been found that eliminating it from one’s diet poses no danger. However, for people who do not suffer from celiac disease or gluten sensitivity, scientists have not observed any benefits either.Â
