Gluten, the protein found in wheat, rye, and barley, has lost popularity among consumers in the United States. Celiac disease affects approximately 1 in 133 Americans, and the only effective management for its symptoms is to avoid gluten-containing products. Additionally, an increasing number of individuals report experiencing non-celiac gluten sensitivity. This trend has created a significant market opportunity for manufacturers of gluten-free products. As the flavor and texture of gluten-free foods have improved, even those without celiac disease or gluten sensitivities are choosing these options more frequently. For families with a member requiring a gluten-free diet, preparing one gluten-free meal simplifies the cooking process compared to making separate dishes for everyone.
However, experts have cautioned that gluten-free diets for those without celiac disease may lead to deficiencies in B vitamins and fiber. The challenge for both gluten-free manufacturers and consumers is to adjust foods and eating habits to address these concerns. If health issues linked to gluten-free diets stem from a lack of whole grains or fiber, as suggested by recent studies, increasing the availability of gluten-free whole grain products could satisfy both nutritionists and consumers.
Recent advancements in gluten-free products have allowed manufacturers to attract a larger consumer base, but this has also required significant investment in research and development. Food companies are motivated to ensure their offerings are nutritious and well-received, which sometimes means modifying recipes. Nutritious gluten-free grains such as amaranth, buckwheat, rice, millet, quinoa, sorghum, and teff are becoming increasingly popular, while legumes are also gaining traction as a means to enhance the nutritional value of products.
In this context, some consumers may wonder, “does calcium citrate cause gas?” As awareness increases around food choices, it’s vital for manufacturers to consider not only the gluten-free aspect but also the overall nutritional profile, ensuring their products are healthy and beneficial for a wide range of consumers.