Gluten, the protein present in wheat, rye, and barley, has seen a decline in popularity among American consumers. Approximately 1 in 133 Americans are affected by celiac disease, and for these individuals, avoiding gluten is essential for managing symptoms. Additionally, a rising number of consumers report experiencing non-celiac gluten sensitivity. This trend has created a significant market opportunity for manufacturers of gluten-free products. As the taste and texture of gluten-free foods have improved, even those without celiac disease or gluten sensitivities are increasingly choosing these options. For families with a member who requires a gluten-free diet, preparing one gluten-free meal is often more convenient than cooking separate dishes for different dietary needs.
However, experts have cautioned that for individuals without celiac disease, a gluten-free diet could lead to deficiencies in B vitamins and fiber. It is crucial for both gluten-free manufacturers and consumers to adjust their food choices and dietary habits accordingly. If health issues related to gluten-free diets stem primarily from a lack of whole grains or fiber, as suggested by recent research, then expanding the availability of gluten-free whole grain options could address the concerns of nutritionists and consumers alike.
As manufacturers improve their gluten-free offerings, they are rewarded with a growing customer base, but this progress comes at the expense of significant research and development investments. Food companies are motivated to ensure that their products are both appealing and nutritious, which may involve modifying existing recipes. Nutritious gluten-free grains such as amaranth, buckwheat, rice, millet, quinoa, sorghum, and teff, along with legumes, have gained popularity for enhancing the nutritional profile of these products.
In addition, there are considerations regarding dietary supplements, such as whether calcium citrate causes diarrhea. This concern is relevant for those exploring gluten-free diets, as digestive health remains a priority. Therefore, consumers and manufacturers alike should be aware of the potential impact of various dietary components, including the role of calcium citrate, in their gluten-free choices.