Although often regarded as “one protein”, gluten is in fact a mixture of hundred of different but related proteins, among which the most important are glutenin and gliadin, collectively known as prolamins. They have high levels of glutamine and proline (about 38% and 20%, respectively). It is widely accepted that coeliac disease is caused by gluten, as well as the fact that under 1% (possibly under 0.5%) of the human population manifest allergies to wheat, related to its gluten contents. Nowadays, a gluten-free diet is attracting many athletes and celebrities for its alleged performance or weight-loss benefits, despite lack of convincing evidence in support of its medical or performance-enhancing advantages. Cross-sectional studies have shown that at least in certain parts of the world large parts of population believe that gluten-free foods are better for health, that such diets will help them losing weight and are more or less actively considering giving up a gluten-containing diet. Are there benefits in adopting a gluten-free diet in the absence of coeliac disease or wheat allergy? Are there risks in adopting such a diet? Beyond subjective beliefs of celebrities or even patients, there is little evidence of medical benefits outside the medical indications of a gluten-free diet, but a number of nutritional and medical risks have been identified in the literature, from nutrients deficiencies to increased exposure to unhealthy foods (e.g. hydrogenated fats or foods with a high glycemic index), and even an increased exposure to arsenic. The available evidence (which has been increasing over time) does not support the necessity of adopting a diet-free gluten in the absence of a clear medical reason.
Prof. Robert Ancuceanu, Pharmaceutical Botany and Cell Biology Department, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, Romania
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