A gluten-free diet is not advantageous for everyone, especially those without celiac disease, but some individuals may choose to avoid gluten if they believe they are sensitive to the gluten protein. In clinical discussions, experts explain that the decision to go gluten-free is personal and can be considered when symptoms improve after removing gluten from the diet. For many people, the choice is guided by how they feel after meals and by a careful assessment of potential food-related symptoms.
Celiac disease is an autoimmune condition in which gluten, a protein found in wheat, rye, and barley, injures the lining of the small intestine. This reaction can lead to nutrient malabsorption and a range of symptoms. In the United States and Canada, the prevalence is estimated at about one in 100 people, according to major health organizations that study celiac disease. Those diagnosed with the condition typically follow a strict gluten-free diet to manage symptoms and prevent long-term damage.
Katz noted that a gluten-free diet does not provide benefits for people who do not have celiac disease. There is also a broader concept known as gluten sensitivity, characterized by symptoms that resemble those of celiac disease but without the same intestinal damage or laboratory abnormalities. Individuals with gluten sensitivity may experience digestive discomfort, fatigue, or other non-specific symptoms, yet they usually do not require the rigorous gluten limitation that celiac patients need.
Nevertheless, if a person notices that consuming gluten consistently worsens how they feel, they may choose to try a gluten-free approach. Health professionals emphasize that removing gluten is not inherently harmful and can be done safely with proper nutrition and guidance, particularly to ensure that other nutrients are not unintentionally reduced. This approach often involves a careful evaluation of diet and symptoms over time, sometimes with input from a registered dietitian.
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