There is no reason to claim that a gluten-free diet is better and healthier, except in the case of those people who suffer from celiac disease, according to experts.
However, in recent years, gluten-free food has become a global trend among devotees of healthy eating, even among those who do not care about the percentage of gluten in their diet.
Gastroenterologist Susan Mahadi, from Australia's Monash University, explicitly emphasizes her opposition to avoiding gluten for all those suffering from celiac disease, pointing out that it puts health at risk, writes the British Independent.
"There is no evidence to suggest that a strict gluten-free diet is good for the health of patients with celiac disease. It is even possible that the opposite is true. But avoiding whole grains in the diet is something quite different, and results in low fiber intake," she says.
Mahadi explains that, despite its widespread use and popularity, gluten-free foods do not have all the health benefits attributed to them. She asks where is the scientific evidence that can support the claim that such food really represents a healthier alternative.
A 1999 University of Toronto study found that a plant-based fiber diet may provide additional protection against cardiovascular disease by lowering blood triglyceride levels.
Last year's study came to the same conclusion. Analyzing data from several thousand subjects over the age of 26, the researchers concluded that people who do not suffer from celiac disease should not rely entirely on a gluten-free diet.
"Long-term gluten intake is not associated with coronary artery disease risk. However, reduced intake of grains may expose people to cardiovascular risks," the study concluded.
Avoiding gluten has also been linked to an increased risk of type 2 diabetes, B92 reports.
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