Gluten-free

Definition

Gluten-free refers to a diet or products that don't contain gluten, a protein found in wheat, barley, and rye, which can cause health issues for some people.

Scientific / Technical Definition

A gluten-free diet is one that excludes the protein gluten, which is found in grains such as wheat, barley, and rye. Individuals with celiac disease, non-celiac gluten sensitivity, and wheat allergies must avoid gluten to prevent health complications. Gluten-free foods often include natural grains like rice, corn, and quinoa, or processed alternatives made without gluten-containing ingredients.

Benefits

• Helps manage symptoms in individuals with celiac disease and gluten sensitivity.
• May lead to improved energy levels and nutrient absorption for those with gluten-related disorders.
• Reduces gastrointestinal discomfort for those who are gluten intolerant.

Examples

• Rice
• Quinoa
• Corn
• Gluten-free bread
• Gluten-free pasta

Additional Information

• sideEffects: Eliminating gluten can result in reduced fiber intake if not carefully managed, leading to digestive issues. It might also lead to nutritional deficiencies without proper dietary planning.

Related Terms

• Celiac disease
• Gluten sensitivity
• Wheat allergy
• Gluten

References

• Celiac Disease and Gluten-Free Diet Support
• Gluten-related Disorders: Celiac Disease, Wheat Allergy, and Non-Celiac Gluten Sensitivity