Fewer People Are Sensitive To Gluten Than Commonly Believed
By Julie Upton for U.S. News
It seems as if everyone is going to great lengths to avoid gluten, a protein found in wheat, barley, rye and many processed foods. Are there real health benefits associated with going gluten-free, or is it just another passing fad?
A recently published study in the journal Digestion found that 86 percent of individuals who believed they were gluten sensitive could tolerate it. Individuals with celiac disease, a hereditary autoimmune condition that affects about 3 million Americans, or roughly 1 percent of the population, must avoid gluten. Those with extremely rare wheat allergies must also remove gluten from their diet. In addition, those with gluten sensitivity, a condition that affects 6 percent of the population (18 million individuals), should also avoid gluten.
That doesn't explain why an estimated 30 percent of shoppers are choosing "gluten-free" options, and 41 percent of U.S. adults believe "gluten-free" foods are beneficial for everyone, especially when many of those foods are often lower in nutrients and higher in sugars, sodium and fat than their gluten-free counterparts. And much of the growth in the category is coming from cookies, crackers, snack bars and chips.
Thanks in part to a lot of hype from gluten-free evangelists and celebrity wheat-bashing, many Americans are convinced they're "gluten-sensitive" and better off avoiding foods that contain it. "People want to believe that they are gluten intolerant because it's a way for...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news
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