For people with celiac disease, eating gluten can damage their small intestine and lead to vitamin and mineral deficiencies, not to mention cause extremely unpleasant GI symptoms in the short term.
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Recent research has cautioned that following a gluten-free diet may even be detrimental to the health of those who do not have celiac disease, but still many people with other allergies or wheat sensitivity have found some relief after adopting the diet.
For their study, Kim and his colleagues reviewed data from the U.S. National Health and Nutrition Examination Surveys, a regular survey of American health and diet conducted by the U.S. Centers for Disease Control and Prevention. From this large pool, the researchers found 106 subjects that actually had celiac disease, and an additional 213 that did not have the disease, but followed the gluten-free regimen. While 0.70 percent were diagnosed with the condition in 2009 and 2010, 0.77 percent in 2001 and 2012 and 0.58 percent in 2013 and 2014, the number of people adhering to a gluten-free diet has increased from 0.52 percent in 2009 and 2010, to 0.99 percent in 2011 and 2012 and 1.69 percent in 2013 and 2014.
The results suggest that the gluten-free diet has become something of a fad, Kim said.
Response: Future studies are needed to investigate the characteristics of people who choose to be on a gluten-free diet.
“People may believe a gluten-free diet is healthier, and the diet is trendy”, Kim said.
About 0.5 percent of people were on a gluten-free diet between 2009 and 2010, and that increased to 1.69 percent between 2013 to 2014.
Celiac disease is an autoimmune condition characterized by an intolerance to gluten – a protein naturally present in wheat, rye, and barley, and which acts as a “glue” in foods such as bread, cereal, and pasta.
The gluten-free diet has gained enormous popularity in recent years; according to market research company NPD, around 26-30 percent of adults in the USA claim to be reducing their gluten intake or avoiding gluten completely, despite not being diagnosed with any form of gluten sensitivity.
Over time, the prevalence of celiac disease has remained steady since 2009, the researchers report.
The diet should not be dismissed as an unfounded trend, she writes.
In a commentary published in JAMA Internal Medicine with the study, Dr. Daphne Miller reports that 1 in 5 Americans has reduced or eliminated gluten in their diet, and a variety of explanations is tied to the decision.
The researchers note that the small number of NHANES participants diagnosed with celiac disease is a major limitation, as is the small number of people without the condition who reported following a gluten-free diet.
What is more, greater availability of gluten-free products may have also spurred greater adherence to a gluten-free diet.
It’s possible that decreased gluten consumption could be contributing to the plateau in celiac disease, the study authors said.
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Why are more people going gluten-free?
