A gluten-free diet is a dietary approach that avoids the intake of gluten, a protein found in wheat, barley, and rye. This diet is essential for individuals with celiac disease, an autoimmune disorder that triggers an immune response when gluten is consumed. In people with celiac disease, the immune reaction damages the lining of the small intestine, leading to various gastrointestinal symptoms and, if untreated, long-term complications.

Gluten sensitivity, also referred to as non-celiac gluten sensitivity, is another condition in which individuals experience symptoms similar to those of celiac disease but without the characteristic intestinal damage. Although the exact mechanism behind gluten sensitivity remains unclear, avoiding gluten in the diet is often recommended for symptom management.

Adhering to a gluten-free diet requires careful attention to food labels since gluten can be present in many unexpected foods and products, including sauces, dressings, and processed foods. Many naturally gluten-free foods, such as fruits, vegetables, nuts, seeds, meats, fish, and eggs, can form the basis of a healthy, gluten-free diet. Additionally, various gluten-free alternative products, made from alternative flours like rice, corn, or almond flour, are widely available.

It’s important to note that individuals without celiac disease or gluten sensitivity do not need to follow a gluten-free diet. Removing gluten from the diet unnecessarily can restrict the intake of certain nutrients that are naturally present in gluten-containing grains. If considering a gluten-free diet, it’s advisable to consult with a healthcare professional or registered dietitian to ensure nutritional adequacy.