Gluten-Free Diet

Definition

A gluten-free diet is a nutritional plan that excludes foods containing gluten, which is a protein found in wheat, barley, rye, and their derivatives. It is commonly recommended for individuals with celiac disease or gluten sensitivity.

Scientific / Technical Definition

A gluten-free diet involves the systematic elimination of dietary gluten, a protein composite primarily found in grains such as wheat, barley, and rye. This diet is crucial for individuals diagnosed with celiac disease, an autoimmune disorder where ingestion of gluten leads to damage in the small intestine, as well as for those with non-celiac gluten sensitivity, who experience adverse reactions to gluten without immune-mediated damage.

Benefits

• Improved digestive health for individuals with celiac disease or gluten sensitivity.
• Reduction in gastrointestinal symptoms like bloating and diarrhea.
• Potential improvement in energy levels.

Examples

• Rice
• Quinoa
• Corn
• Potatoes
• Fruits and vegetables

Additional Information

• Known issues: Adopting a gluten-free diet without medical supervision can lead to nutritional deficiencies, particularly in fiber, B vitamins, and iron. It is critical to ensure a balanced intake that meets nutritional requirements.

Related Terms

• Celiac Disease
• Gluten Sensitivity
• Wheat Allergy
• Cross-Contamination

References

• Celiac Disease and Gluten-Free Diet
• The Gluten-Free Diet