Manuscript Number : SHISRRJ24718

Gluten free Food : Fad, Friend or Foe ?

Authors(2) :-Jyoti Jwala, Dr. Bimla Kumari

The gluten-free diet, once confined to the treatment of celiac disease, has evolved into a widely adopted lifestyle choice, propelled by increasing awareness of gluten-related disorders, celebrity endorsements, and perceived health benefits. This diet eliminates gluten, a protein complex found in wheat, barley, rye, and sometimes oats, necessitating significant lifestyle adjustments for adherence. Originally a medical prescription for celiac disease—an autoimmune disorder where gluten ingestion damages the small intestine—the diet's application has expanded, driven by claims of improved health, weight management, and energy levels in the broader population. This paper delves into the historical context of the gluten-free diet, tracing its origins to the management of celiac disease and its transformation into a mainstream trend. It critically examines the health implications of adopting a gluten-free diet, emphasizing the necessity for those with celiac disease and gluten sensitivity and exploring the nutritional considerations, impact on weight management and chronic diseases, and psychological aspects of dietary adherence. Furthermore, the paper addresses the societal and economic impacts of the diet's popularity, including its perception as a health trend, the economic burden on consumers due to higher-priced gluten-free products, and its influence on food culture and industry innovation. The challenges of maintaining a gluten-free diet, such as cross-contamination risks and dining out difficulties, are highlighted alongside controversies surrounding its promotion for non-medical reasons and the debate over its purported health benefits for the general population. Looking forward, key areas for future research and development in gluten-free grains and alternative flours is identified, underscoring the importance of nuanced public health recommendations, and advocating for increased awareness and education about celiac disease, gluten sensitivity, and the proper implementation of gluten-free diets. In conclusion, while the gluten-free diet is indispensable for individuals with specific health conditions, its broader adoption warrants careful consideration. The distinction between medical necessity and lifestyle choice is crucial, underscoring the need for informed decision-making based on scientific evidence and health professionals' guidance to navigate the complexities of gluten-free living responsibly.

Authors and Affiliations

Jyoti Jwala
Research Scholar, University Department of Home Science, B.N.M.U., Madhepura, India
Dr. Bimla Kumari
Associate Professor & Head, University Department of Home Science, B.N.M.U., Madhepura, India

Gluten-free diet, Celiac disease, Nutritional considerations, Gluten sensitivity, Health implications, Food culture, Cross-contamination.

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Publication Details

Published in : Volume 7 | Issue 1 | January-February 2024
Date of Publication : 2024-02-15
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 62-72
Manuscript Number : SHISRRJ24718
Publisher : Shauryam Research Institute

ISSN : 2581-6306

Cite This Article :

Jyoti Jwala, Dr. Bimla Kumari , "Gluten free Food : Fad, Friend or Foe ?", Shodhshauryam, International Scientific Refereed Research Journal (SHISRRJ), ISSN : 2581-6306, Volume 7, Issue 1, pp.62-72, January-February.2024
URL : https://shisrrj.com/SHISRRJ24718

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