Gluten-Free Diet: Always as Easy, Useful, and Healthy as People Think?

Abstract

A diet free of wheat and other gluten-containing foods is followed by individuals with celiac disease and by unaffected persons. Although the evidence and pathophysiology of gluten-induced symptoms are well established in celiac disease, they are still limited in non-celiac patients. At present, a gluten-free diet is often seen as a healthy lifestyle change instead of an adequate dietary therapy required for a specific condition. Consequently, the market for gluten-free products is steadily growing and improving; in fact, pseudocereals and genetically modified foods and crops are gaining importance in attempts to cover the dietary and nutritional needs of a population that demands it. There is currently interest not only in modifying crops to improve their agronomic traits and product flavor and appearance, but also to improve the nutritional content of crops and/or to silence certain genes with greater risk of allergenicity. However, the gluten-free diet trend is not hazard free, and many people can end up struggling with dietary disorders after making this decision. Therefore, we should be familiar with and take into account the potential shortage of certain nutrients in some of the gluten-free alternative products, which are now being fortified to prevent nutrient deficiencies and their consequences.

Recent practical researches in the development of gluten-free breads

“…43 Moreover, commercially available gluten-free food products tend to contain ingredients with less diversity and less nutritional quality compared with their gluten-containing counterparts. 46,47 Other studies claim that despite recent improvements in the formulation and availability of gluten-free foods, they still are less available and more expensive than gluten-containing versions. 48 They generally have adequate levels of fiber and sugar, but lower levels of protein and higher levels of fat compared with their gluten-containing counterparts.…”

Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System

“…The principle of this diet is based on eliminating wheat, barley, rye, and all gluten-containing products obtained from these raw materials [ 14 ]. In addition, the number of individuals consuming gluten-free products has increased due to concerns about healthy eating or weight loss [ 15 ]. While the literature often highlights the health benefits of gluten-free products in celiac treatment, potential risks are also emphasized, such as nutrient deficiencies or the unbalanced distribution of macro- or micronutrient compositions [ 14 ].…”

“…While the literature often highlights the health benefits of gluten-free products in celiac treatment, potential risks are also emphasized, such as nutrient deficiencies or the unbalanced distribution of macro- or micronutrient compositions [ 14 ]. With an improved quality of life and the demand for quality foods, consumers not only are concerned with the color, aroma, and taste of foods but also attach great importance to the quality and safety of food [ 15 ]. Consequently, new approaches have been used to improve food quality and reduce potentially hazardous substances that may arise during food processing, especially in the production stages of the food industry [ 16 ].…”

“…Consequently, new approaches have been used to improve food quality and reduce potentially hazardous substances that may arise during food processing, especially in the production stages of the food industry [ 16 ]. Gluten-free products have been produced as a part of medical therapy for some time, but they have become popular recently among individuals seeking weight loss or healthier food choices [ 15 ]. Gluten-free bread, biscuits, and cookies are among the leading industrial components of the gluten-free diet [ 17 ].…”