Thinking about going wheat‐free? Evidence of nutritional inadequacies in the dietary practices of wheat avoiders

Abstract

Aim To assess dietary intake and nutritional adequacy amongst self‐identified symptomatic wheat‐avoiders. Methods Thirty‐four self‐identified symptomatic avoiders of wheat‐based products without a diagnosis of coeliac disease or wheat allergy were recruited to participate in a dietary assessment study. Dietary intake was assessed via a three‐day weighed food record. Participants were aged 33 to 83 years, were predominantly women (n = 30) and had been avoiding wheat for a mean of six years. Nutrient intakes were compared with Nutrient Reference Values. Food group intakes were assessed and consumption of wheat‐containing and wheat‐free cereal‐based foods described. Results Inadequate intakes of key protective nutrients such as fibre and calcium were common; many participants reported avoiding dairy as well as wheat. Intakes of total and saturated fat exceeded recommendations. Although 85% of the sample reported avoiding all wheat products, at least one third of cereal products and dishes consumed in this group, comprising mostly discretionary‐type foods, were wheat based. Conclusions Dietary intake patterns and resulting nutrient imbalances in individuals restricting or eliminating wheat to manage symptoms are cause for concern. The situation is likely exacerbated by the tendency for many wheat avoiders to report also avoiding other foods, especially dairy products. A bi‐disciplinary approach from medical practitioners and dietitians to individuals experiencing unexplained gastro‐intestinal symptoms and strategies to support informed food choice is needed to combat longer‐term health consequences of a diet with this nutritional profile.

RETRACTED: Will Science Sway Beliefs About Gluten?

“…Furthermore, an analysis of the dietary intake of patients without celiac disease avoiding wheat and gluten showed considerable nutritional inadequacies. 9 Finally, scientifically valid findings have to date had little influence on beliefs about gluten. The psychology around a contested health phenomenon such as gluten avoidance involves active disenchantment with science and conventional medicine.…”

Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management

“…This is relevant because to date, the available evidence does not support health benefits for a GFD in the absence of gluten-related disorders [ 9 , 31 ]. Gluten-free foods often have lower nutritional value (less protein, more glucose and saturated fats, less fiber) [ 10 ]. In addition, a higher content of blood heavy metals levels has been described in persons following a GFD [ 11 ].…”

“…A gluten-free diet (GFD) is one of the diets patients currently choose, following their perceptions and often without being diagnosed with gluten-related conditions [ 8 , 9 ]. Although without scientific support, at present this diet represents an eating fashion/trend for many who consider it healthier, useful for losing weight and even improving performance in sports [ 10 , 11 ].…”

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“…The habit of avoiding gluten may entail harmful societal effects. First, many studies agree on the potential negative health effects of a GFD, due to the lower nutritional value [55] of GF foods (less protein, more glucose and saturated fats, less fiber) and the higher content in heavy metals [11]. Second, a GFD has a negative economic impact, because of the much higher prices of GF products, which is particularly burdensome for less wealthy people.…”