The Gluten-Free Diet: Fad or Necessity?
| Autor: | Amy L. Jones |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Pediatrics medicine.medical_specialty Departments Nutrition FYI Endocrinology Diabetes and Metabolism Population 030209 endocrinology & metabolism Disease 03 medical and health sciences 0302 clinical medicine Weight loss Diabetes mellitus Internal Medicine medicine Vitamin D and neurology education chemistry.chemical_classification education.field_of_study Type 1 diabetes 030109 nutrition & dietetics business.industry nutritional and metabolic diseases medicine.disease Gluten digestive system diseases chemistry Gluten free medicine.symptom business |
| Zdroj: | Diabetes Spectrum : A Publication of the American Diabetes Association |
| ISSN: | 1944-7353 1040-9165 |
| Popis: | The gluten-free diet, touted by celebrities for weight loss (1) and athletes for improved performance (2), is virtually impossible to avoid hearing about. Between 2004 and 2011, the market for gluten-free products grew at an annual rate of 28% (3), with an estimated $2.6 billion in sales in 2012 (4) that is expected to reach $6.6 billion by 2017 (5). A 2013 survey from NPD (formerly National Purchase Diary, a market research group) found that 30% of Americans showed interest in avoiding gluten (6). Also in 2013, the U.S. Food and Drug Administration (FDA) issued the final rule on gluten-free food labeling, effective in August 2014 (7), making the gluten-free label a more common sight in the grocery store. Although the gluten-free diet is an absolute necessity for people with celiac disease or nonceliac gluten sensitivity (NCGS), people without diagnosed gluten issues are trying the diet to assist in the management of other medical issues. A 2013 study found that 65% of American adults think gluten-free foods are healthier, and 27% choose gluten-free products to aid in weight loss (8). There is a well-established relationship between type 1 diabetes and celiac disease. But for those with diabetes who have not been diagnosed with either celiac disease or NCGS, is there a benefit to going gluten-free? Are there risks to eating gluten-free without a diagnosis of celiac disease or NCGS? What special challenges exist for those with concurrent diabetes and celiac disease or NCGS? And finally, how can patients improve the nutritional profile of the gluten-free diet in terms of fiber, iron, calcium, and vitamin D to address deficiencies created by celiac disease or by the gluten-free diet? Celiac disease is an inherited autoimmune condition that affects ∼1% of the population, although for every case diagnosed, it is thought that … |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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