Maintaining a Balanced Diet While Gluten-Free: Treatment Options
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Nutrition and Obesity (O Pickett-Blakeley, Section Editor)
Maintaining a Balanced Diet While Gluten-Free: Treatment Options Emily B. Rubin, RD* Melissa R. Viscuso, RD Stephanie M. Moleski, MD Address * Division of Gastroenterology and Hepatology, Thomas Jefferson University Hospital, Philadelphia, PA, USA Email: [email protected]
* Springer Science+Business Media, LLC, part of Springer Nature 2020
Opinion The motivation to adopt a gluten-free lifestyle goes beyond its original treatment for gluten-related disorders such as celiac disease (CD), gluten ataxia (GA), and dermatitis herpetiformis (DH) management and non-celiac gluten sensitivity (NCGS). There are perceived health benefits and confusion surrounding gluten and glutenfree (GF) options. The challenges of following the GF diet include the high cost and low availability of GF products, low nutrient quality of GF foods, and the risks of nutrient deficiencies. There is also limited evidence confirming the diet’s effectiveness in weight loss for the general public. In addition, individuals should be instructed not to experiment with the gluten-free diet without proper testing to rule out celiac disease and other gluten-related disorders. Individuals, including children and adolescents, choosing to follow a gluten-free diet, should take caution of the macronutrient and micronutrient inadequacies of the diet. One of the safest and healthiest ways to maintain a gluten free diet is to choose whole foods that are naturally gluten-free including fresh fruits and vegetables, dairy products or plantbased derivatives, nuts, seeds, fresh meats, fresh fish, and gluten-free grains (rice, corn, soy, potato, beans, quinoa, buckwheat, amaranth, teff, and gluten-free oats). It is recommended that dietary education and counseling be offered by a registered dietitian for all individuals following a GF diet with or without a gluten-related diagnosis, taken into account carbohydrates, protein, fiber, vitamins, and minerals to achieve a balanced diet. This article is part of the Topical Collection on Nutrition and Obesity Keywords Celiac disease (CD) I Gluten ataxia (GA) I Dermatitis herpetiformis (DH) I Gluten free (GF) I Gluten-free diet (GFD) I Registered dietitian I Macronutrient and micronutrient inadequacies I Nutritional deficiencies I Fiber (DF) I Vitamin B12 I Folate I Vitamin D I Calcium I Iron I Zinc I Dietary supplementation
Abstract Purpose of review The goal of this review is to address the different reasons individuals adopt a gluten-free diet (GFD), including, but not limited to, celiac disease (CD), gluten ataxia (GA), and dermatitis herpetiformis (DH) and non-celiac gluten sensitivity (NCGS). The perceived health benefits and confusion surrounding gluten and gluten-free (GF) options will be addressed. The benefits and challenges of the diet will be discussed. There will be a specific emphasis on how to avoid and correct potential nutritional deficiencies which are commonly seen in patients on a GFD. Recent findings Several studies have addressed challen
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