Gluten-free is gaining in popularity, but most of the time it is the result of misconceptions. Gluten intolerant aside, the diet may have more harm than benefit.
The gluten-free diet is the diet of the stars of the moment. Gwyneth Paltrow, Victoria Beckham and Jennifer Aniston have adopted it. But, it also convinces many less famous women. It would promote weight loss, improve digestion and general health … Misconceptions for the most part, slice Dr. Karla Shelnutt in the latest edition of Journal of Nutrition Education and Behavior.
A diet inspired by the Net
The problem with the gluten-free diet is simple: Most of the time, advice is collected online. “If I’m a college student and want to lose weight, I can read on the internet that a gluten-free diet is the perfect way to do it; I risk avoiding foods that contain essential nutrients, such as those found in cereals fortified with folic acid, ”explains Dr. Shelnutt. Thus, “many healthy women will adopt a gluten-free diet because they think it is better for their health, and that it can help them lose weight while providing them with healthier skin”, continues -she.
Many received ideas
Because the gluten-free diet is often accompanied by preconceived ideas. The authors of this study carried out a one-day survey on the campus of the University of Florida, in Gainsville, Louisiana (United States). 97 students took part in the game: half joined a “gluten-free” group, the other a “conventional” group. They all tasted gluten-free cookies and crisps, which they rated for taste and texture on a 9-point scale. They were also questioned about their perception of this regime.
For a third of participants, a gluten-free diet is healthier, improves daily diet, digestion and general health. Some even claimed that doctors prescribed it for weight loss. A good half of the young people felt that such a eating habit could also relieve some illnesses. This sample is of course not representative of the population. But it allows researchers to have a first estimate of how the population perceives gluten-free foods.
More deleterious effects than benefits
The gluten-free diet is essential for a tiny fraction of the population: people with celiac disease, or one in 2,000 in France. These patients, intolerant to the protein, must therefore avoid cereals which contain it (wheat, barley, rye, triticale) under penalty of serious gastric disorders, anemia or even hemorrhages. But if “gluten-free” is booming on supermarket shelves, it is mainly because it has become a celebrity diet. However, in a population that is not intolerant, it could have more deleterious effects than benefits: foods that contain gluten are also rich in essential vitamins and minerals.
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