The gluten-free diet trend has become so popular that even naturally gluten-free products, like water, are now labeled as gluten-free. Research on celiac disease, dating back to the 1950s, has heightened awareness of food sensitivities, leading to a surge in gluten-free product sales, reaching $2.5 billion by 2010. This reflects past health trends where certain dietary components were unfairly vilified.
Approximately 3 million Americans have celiac disease, an autoimmune disorder necessitating a strict gluten-free diet to prevent intestinal damage and other serious health issues. Family history increases the likelihood of developing the disease.
Moreover, over 18 million Americans experience nonceliac gluten sensitivity (NCGS), impacting their quality of life without involving the autoimmune or allergic reactions seen in celiac disease or wheat allergies. Those with wheat allergies must avoid specific triggers to prevent symptoms like hives and stomach discomfort.
Despite the widespread availability of gluten-free products, experts caution against adopting a gluten-free diet for everyone, as most people can digest gluten without issues. Using it solely for weight loss is discouraged. While naturally gluten-free foods, such as fruits and vegetables, are beneficial, the high cost and lower nutritional quality of processed gluten-free products make them less desirable unless medically necessary. This underscores the importance of selecting diets based on genuine health needs rather than following trends.
