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There are many reasons why someone would follow a gluten-free diet. People who have a gluten-related disorder such as the autoimmune condition celiac disease, non-celiac gluten sensitivity or wheat allergy have no option but to completely exclude gluten in their diet.
Avoiding gluten is vital to manage symptoms, which can include gastrointestinal distress, and to prevent adverse health outcomes. In the case of celiac disease these outcomes can include serious health issues such as nutritional deficiencies, weak bones and infertility.
Gluten-free diets have also been widely popularized as a fad or weight-loss diet. Claims that gluten-free diets promote weight loss are not supported by evidence.
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What is gluten? Gluten is a protein found primarily in wheat. (Pixabay)
Gluten is a protein found in some grains, most commonly wheat but also barley, rye and triticale, (a hybrid crop of wheat and rye). Gluten is the component that gives your sourdough structure and stretch.
Gluten can also be an unexpected ingredient, such as in soy sauce, or even cosmetics and lotions. Cross contamination occurs when gluten-containing items come in contact with foods intended to be gluten-free, and can happen to nuts or lentils.
Who follows a gluten-free diet in Canada?
As public health nutrition researchers, we were interested in exploring gluten avoidance in Canada, including determining who avoids gluten and their eating patterns. Using the 2015 Canadian Community Health Survey (CCHS), we found that 1.9 per cent of Canadians follow a gluten-free diet.