Summary of Researchers Warn That Gluten-Free Products Are Not Necessarily Healthier:
Gluten-free products are not necessarily healthier than gluten-containing foods, according to research by the University of Basque Country. The study showed gluten-free products compared poorly nutritionally with their gluten-containing equivalents, containing more harmful fats, lower levels of fiber and needing monitoring for protein and salt content. The study also looked at gluten-free beer, which breaks down the gluten with enzymes, but could result in harmful molecules remaining. The researchers want to expand their research to assess the environmental impact of gluten-free food, which has a bigger impact than gluten-containing food because ingredients often have to be imported.
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Are Gluten-Free Products Really Healthier?
Gluten-free diets have become increasingly popular over the years. While they are a necessity for individuals with celiac disease or gluten sensitivity, many people without these conditions are choosing to follow a gluten-free lifestyle as a perceived healthier option. However, a recent study by the University of the Basque Country (UPV/EHU) questions whether gluten-free products are actually nutritionally deficient.
The Rise of Celiac Disease
Celiac disease is an autoimmune condition that affects approximately 1% of the population. It is caused by an immune response to gluten, a protein found in wheat, barley, and rye. When individuals with celiac disease consume gluten, it causes damage to their small intestine, leading to various health complications.
Over the years, there has been a significant rise in cases of celiac disease. While improved and increased diagnoses may be a factor, some experts suggest that environmental factors could also be contributing to the increase. Additionally, gluten can trigger other disorders besides celiac disease, leading to more individuals avoiding gluten-containing foods.
Misconceptions about Gluten-Free Diets
With the rise in cases of celiac disease and gluten sensitivity, there has been a rise in the availability of gluten-free products. Many individuals perceive a gluten-free diet as being healthier than one that contains gluten. However, this is a misconception.
“Certain attributes that are not in themselves related to diet are ascribed to diet. The data show that gluten-free products are not healthier”, according to Jonatan Miranda-Gómez, a pharmacist at the UPV/EHU and researcher in the Gluten 3S research group.
Despite the misconceptions, Miranda and his team have been carrying out a nutritional analysis of gluten-free products for many years. In 2014, they published a scientific paper comparing 200 gluten-free foods with their gluten-containing equivalents, and the results were not on a par with each other.
Nutritional Deficiencies in Gluten-Free Products
Many of the gluten-free products contained more unsaturated lipids (or harmful fats) than gluten-containing ones. They were also lower in fiber, and their salt and protein content needed to be monitored. However, the situation is changing all the time, and there has been a remarkable improvement in the industry as a result of increased demand and research.
For example, gluten-free pasta has traditionally been made from maize flour, which has always been the main ingredient. However, in the past, the second most important ingredient was rice flour. Nowadays, millet is the most common ingredient, which has had a positive effect on nutrition as it allows extrusion to be carried out using fewer lipids.
Enzymes are added during the clarification process to break down gluten in beer, but this process has limitations, with harmful molecules sometimes going unnoticed during routine analysis. Therefore, a new line of research has been opened to analyze the problems of gluten-free beers.
Environmental Impact of Gluten-Free Products
Aside from the nutritional deficiencies, the Gluten 3S research group is also concerned about the environmental impact of gluten-free food. Gluten-free products tend to have a greater impact than the rest, as some ingredients need to be imported from abroad. Therefore, sourcing of millet needs to be explored to reduce this impact.
Conclusion
Gluten-free diets are an absolute necessity for individuals with celiac disease or gluten sensitivity. However, for individuals without these conditions, a gluten-free diet may not be the healthier option. The nutritional deficiencies in gluten-free products mean that a balanced diet is necessary. Additionally, the environmental impact of gluten-free food needs to be taken into consideration. Finally, research in this field is ongoing, and it is essential to stay up-to-date with the latest findings.
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