Understanding The Gluten-Free Diet And The Lesser-Known Downsides

Substitute Foods Are Higher In Fat And Sugar

Patients transitioning to a gluten-free diet often discover gluten-free substitute foods are higher in fat and sugar compared to those with gluten. This is especially the case with packaged and processed foods such as store-bought bread, cakes, cookies, and crackers. If substitute foods are relied on too regularly, they may contribute to weight gain, obesity, and chronic health issues. Individuals who follow gluten-free diets will need to carefully read nutrition labels, and keeping a food journal could help patients understand their eating patterns. By showing calorie and nutrient intake and the specific foods consumed, the journals may be a useful tool for making positive changes to avoid reliance on substitute items. Making gluten-free bread and other items at home will give patients more control over the nutrition content of their food. It is often beneficial to experiment with different gluten-free recipes and types of gluten-free flour to find satisfying options. Most importantly, individuals should ensure their diet contains plenty of fruits and vegetables. Patients might want to join online groups for gluten-free recipe ideas, and nutritionists can help with meal planning too.

Discover additional downsides to a gluten-free diet now.

Reduced Heart Health Benefits

Recent research suggests gluten-free diets could have reduced heart health benefits for individuals without celiac disease. In fact, some studies have concluded these diets may actually increase an individual's risk of cardiovascular disease if they do not have celiac disease. An observational study conducted by Dr. Andrew Chan followed more than 100,000 patients between 1986 and 2010. The study participants completed food questionnaires every four years. After adjusting for refined grain intake, researchers concluded the participants who consumed the lowest amount of gluten had a fifteen percent increase in the risk of heart disease compared to those who ate the highest amount of gluten. Patients should discuss their personal risk of cardiovascular disease with their doctor before deciding to adopt a gluten-free diet. Individuals who follow a gluten-free diet are encouraged to maintain a healthy weight, avoid smoking, and control their blood pressure to reduce their risk of heart issues.