Nutrition Report: A Critical Analysis of Gluten-Free Diets

This report provides a critical analysis of the gluten-free diet, examining its benefits and risks based on current research. It explores the diet's effectiveness in managing conditions like celiac disease, Crohn's disease, and autism, while also addressing potential downsides such as nutritional deficiencie...Read More

Critical analysis of gluten free diet
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Introduction
A gluten free diet according to the World Health Organization is a diet that excluded a protein
known as gluten. This protein is mostly found in grains like wheat, barley, rye and triticale. This
diet is normally recommended to people suffering from celiac disease as well as other conditions
associated with gluten like autism. However, this diet still remains popular among people
without the above mentioned gluten related conditions (Barmeyer et al., 2016, p. 32). This is
because it is widely believed that it has several benefits such as improved health, weight loss and
elevated energy. Since majority of the studies concerning gluten free diets have focused on
individuals with celiac diseases, there still remains little evidence on the health benefits of the
gluten free diet in the overall population. Exclusion of the protein gluten in diet compromises the
intake of fiber, vitamins and other nutrients and this in general affects the nutritional needs of the
population. Within the framework of this assignment, there will be a critical analysis of both
risks and health benefits of a gluten free diet.
Discussion
Benefits
A gluten free diet has several benefits. According to recent studies, a gluten free diet has shown
to be very effective against Celiac Disease. Celiac Disease has been described as an autoimmune
disease where the body reacts upon ingestion of gluten. Studies indicate that the small intestines
in this case react to gluten by failing to absorb nutrients from the food (Bascuñán, Vespa, &
Araya, 2016, p. 452). According to a recent study, the common symptoms of the Celiac Disease
include low or high appetite, nausea, bloody stool, constipation, diarrhea and fatty stools.
Furthermore, there are more serious complications associated with the celiac disease such as

anemia, depression, fatigue, migraines, joint pains, infertility and even osteoporosis. Diagnosis
of this diseases involves either a blood test or a biopsy from the small intestines. Once the
disease is confirmed, then a gluten free diet is recommended. A gluten free diet is therefore of
benefits since it prevents an autoimmune disease known as celiac disease.
A gluten free diet is important in treatment of crohns disease. According to the World Health
Organization, Crohns Disease is defined as the inflammation of the digestive tract and is
exhibited through signs and symptoms like abdominal pain, severe diarrhea, and fatigue and
weight loss. According to different studies, Crohns disease (Inflammatory Bowel Disease, IBD)
is related to Gluten sensitivity. A group of experts from both Italy and United Kingdom
conducted a survey on patient s with IBD and established that 28% had gluten sensitivity as well
(Bulka, Davis, Karagas, Ahsan, & Argos, 2017, p. e25). They also found out that their symptoms
got worse when they ate foods containing gluten. In another survey conducted in 2014 in Japan
where celiac disease is very rare, out of 172 people with IBD screened for antibodies to gluten
through blood tests against 190 control subjects, it was established that 13% of those with IBD
also tested positive for anti-gluten antibodies. Recent studies have established that the remedy to
Crohns Disease (IBD) is a diet free from gluten. In a case study reported by Dr. David Perl
mutter and published in 2013, there was a patient who had been diagnosed with crohns disease
and treatment with normal drugs had not been effective (Comino et al., 2013, p. 4260). Several
blood tests were conducted and results indicated that his body was producing antibodies against
the gluten protein as well as other components of wheat, barley and rye. Furthermore, the patient
was diagnosed with non-celiac gluten sensitivity and a gluten free diet was initiated. After six
weeks of adherence to a gluten free diet, clinicians reported cessation of diarrhea, normal stool.
Furthermore, the patient started gaining weight (Hyman et al., 2015, p. 210). Eventually, the

patient was back to normal and regained more than 80% of the lost weight. His Crohns disease
completely went into remission as a result of the gluten free diet. In another study conducted by
the University of North Carolina, 1647 people with inflammatory Bowel disease were queried if
they had attempted the gluten free diet or not. 19% said they had previously subscribed to the
diet while 8% said they were still using the diet. Two thirds of the 19% said that signs and
symptoms of the IBD subsided (Laurikka et al., 2016, p. 429). Those who were still using the
diet reported of reduced fatigue. The study therefore found out that gluten compounds found in
gluten grains leads to intestinal inflammation in people with Crohns disease and eating gluten
free diet can alleviate inflammation.
Gluten free diet can treat signs and symptoms of Autism. According to the World Health
Organization, autism is a condition characterized by impaired communication and interaction.
Several studies have been conducted to establish if there is any link between autism and gluten.
In one of the recent research, the levels of antibodies to gluten wheat proteins was compared
between children with autism and those without autism (Moreno, Rodríguez-Herrera, Sousa, &
Comino, 2017, p. 46). Results indicated that children with autism have higher antibodies to
gluten wheat proteins. In as much as there are no actual biological mechanisms to explain the
causes of autism, there is evidence from studies that link the disease to the immune system.
Some of the controlled trial conducted recently indicate that children with autism digest gluten
free diet more easily (Newnham, Shepherd, Strauss, Hosking, & Gibson, 2016, p. 346). Peter H.
R. Green, M.D., who is the director of the celiac Disease Centre at Columbia University Medical
Centre conducted a study to systematically examine both serological and genetic markers of the
celiac disease and characterized cohorts of autism patients as well as controls.

A gluten free diet is good or recommended for people with non-celiac gluten sensitivity.
According to the World Health Organization, on-celiac gluten sensitivity affects between 0.5 and
13% of the people globally. People with this condition don’t test positive of celiac disease or
wheat allergy. However, they don’t feel comfortable while eating food with gluten. Furthermore,
the symptoms are similar to those in celiac disease and they include diarrhea, stomach pains,
bloating and changes in bowel movements. Eczema or rash is also common (Potter, Brienesse,
Walker, Boyle, & Talley, 2018, p. 785). There still remains controversy to the existence of this
condition since some experts doubt its existence and only belief that it is in peoples mind. In a
recent study for example where 35 participants believed to be suffering from non-celiac gluten
sensitivity were given both gluten free flour and wheat based flour at different times then asked
to identify them, two thirds of the participants could not identify the difference. In fact,
symptoms of the condition got worse after they eating the wheat based flour. This basically
summarizes that gluten free diet should not be encouraged at all unless it is done under the
doctor’s advice.
Risks
Established that the number of US population that had adopted the gluten free diet had tripled.
The 2015 Gallup poll also had almost similar findings since it indicated that one out every five
US citizens had incorporated the gluten free products in their diet. A research conducted by the
University of Chicago Illinois where blood and urine samples from 73 participants were
examined had unique and interesting results on the consequences of adopting a gluten free diet
(Raehsler, Choung, Marietta, & Murray, 2018, p. 244). The participants were between 6 and 80
years and both had avoided the gluten free diet for more than five years. The study established
that the participants had high levels of metals in their body. The metals were mercury and

arsenic. The levels of mercury were 70% while those of arsenic were almost double. Study co-
author Maria Argos noted that continued exclusion of gluten in diet is likely to have severe
implications associated with the two metals (Vici, Belli, Biondi, & Polzonetti, 2016, p. 1239).
She further noted that this could not only lead to cancer but other chronic conditions. It is
therefore advisable for individuals to incorporate gluten in their diets unless advised by a doctor
or risk cancer and other diseases due to high levels of mercury and arsenic.
Eating a diet full of gluten reduce the risk of type 2 diabetes. In a research presented at the
American Heart Association’s Epidemiology and Prevention, there was a correlation between
high gluten and low prevalence of type 2 diabetes. According to Geng Zong, PHD, the aim of the
study was to find out if consuming gluten affects healthy people with no medical reason to avoid
gluten (Reilly, 2016, p. 208). Mr.Geng noted that gluten free diets have low fibers as well as
other important micronutrients and this makes them less nutritious but they cost more. In the
study, researchers found out that most participants who consume less than 12 grams a day, and
those who consume more gluten, had low risk of type 2 diabetes during the thirty years follow
up. Since cereal fiber is the known protector for Type 2 diabetes, consuming less of fibers
elevated the risk of Type 2 Diabetes. In the same study, results indicated that individuals above
20% daily consumption of gluten reduced the risk of developing type 2 diabetes by 13%
(Silvester, Weiten, Graff, Walker, & Duerksen, 2015, p. 378). In the study, 69,276 participants
from the Nurses’ Health Study, 88,610 from Nurses’ Health Study II and 41,908 from the Health
Professionals Follow up study were examined. Their daily intake of gluten was then assessed.
The participants completed food frequency questionnaires for every two to four years. Results
from both the participants indicated the eating gluten free diet increases the risk of type 2
diabetes (Silvester, Weiten, Graff, Walker, & Duerksen, 2016, p. 779). Type 2 diabetes is a

chronic condition contributing to high mortality rates globally. Individuals are therefore
encouraged to eat a diet full of gluten to reduce the risks unless advised by a doctor.
In another research conducted by a US based team, the general conclusion was that promotion of
gluten free diet is not recommended. In this study, 64,714 female and 45,303 males were
analyzed for a period of 26 years (Syage et al., 2018, p. 205). All the participants had no
previous history of coronary heart disease since the aim was to establish if a gluten free diet
leads to low risk of coronary heart disease. However, even after adjusting the known risk factors,
the study found out that there was no significant association between gluten intake and the risk
for coronary heart disease (Theethira & Dennis, 2015, p. 180). Since this was an observational
study however, no firm conclusions can be made about cause and effect. Finally, it was
concluded that promoting gluten free diet with the aim of coronary heart disease prevention
among people with no symptoms and without celiac disease should not be recommended at all.
Conclusion
A gluten free diet is a diet with no gluten which is a protein from grains like wheat and Barley.
Several studies have been conducted and results link gluten to celiac diseases and other diseases
like autism and IBD. However, very few studies have been conducted to link the benefits of
gluten free diet to the general population. This means that less evidence exists on the risks of the
gluten free diet. Individuals should therefore not opt for the gluten free diet unless advised by the
doctor.

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