Purpose of Review
The gluten-free diet (GFD) has become one of the most popular diets in modern history. Claims of improved health and increased energy fuel this popularity, though there is little evidence to substantiate these claims. The present review focuses on outlining known gluten-related disorders (GRD), discussing the GFD in the general population, exploring nutritional considerations, and providing advice for physicians in managing these patients.
Currently, about a quarter of the population reports keeping a GFD despite GRDs affecting less than half of these individuals. Reduced intake of calcium, B vitamins, and fiber as well as enhanced consumption of fat and simple carbohydrates has consistently been reported and needs to be continually addressed.
Although a necessity in proper management of GRDs, unforeseen nutritional complications may develop in patients who are gluten free for which enhanced physician awareness is vital to achieving optimal patient care.
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Conflict of Interest
The authors declare that they have no conflict of interest.
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This article does not contain any studies with human or animal subjects performed by any of the authors.
This article is part of the Topical Collection on Nutrition and Obesity
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Newberry, C., McKnight, L., Sarav, M. et al. Going Gluten Free: the History and Nutritional Implications of Today’s Most Popular Diet. Curr Gastroenterol Rep 19, 54 (2017). https://doi.org/10.1007/s11894-017-0597-2
- Gluten-free diet
- Gluten-related disorder
- Celiac disease
- Non-celiac gluten sensitivity