Madeleine Hull
A gluten-free diet is a medically ordered diet for people with certain health conditions, such as celiac disease, non-celiac gluten sensitivity, or a gluten allergy. Celiac disease is an autoimmune disorder that causes the body to attack the small intestine when gluten is consumed, leading to symptoms like abdominal pain, bloating, and diarrhea. Non-celiac gluten sensitivity, also known as gluten intolerance, causes similar symptoms but is not the same as celiac disease or a wheat allergy. For individuals with these conditions, not adhering to a medically ordered gluten-free diet can result in unpleasant intestinal symptoms, nutritional deficiencies, and long-term health issues. It can also increase the risk of developing complications such as osteoporosis and certain types of cancer later in life. Therefore, it is crucial to consult with a healthcare professional and seek proper diagnosis and guidance before adopting a gluten-free diet to ensure it is appropriate for one's specific health needs.
What happens if you don't follow a medically-ordered gluten-free diet?
| Characteristics | Values |
|---|---|
| Health issues | Gastrointestinal symptoms like gas, bloating, and irregular bowel movements, headaches, trouble concentrating, fatigue, weight loss, and malnutrition |
| Nutritional deficiencies | Loss of dietary fiber, deficiencies in dietary minerals and vitamins |
| Increased risk of certain conditions | Weight gain, blood sugar swings, high blood pressure, heavy metal exposure |
| Difficulty finding suitable food options | Gluten is found in many foods, including bread, pasta, baked goods, soy sauce, and medications |
| Social challenges | Eating out or attending social events where gluten-containing foods are served |
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What You'll Learn
Nutritional deficiencies
A gluten-free diet is necessary for people with celiac disease, an autoimmune response to gluten that causes the body to attack the small intestine, resulting in symptoms like belly pain, nausea, bloating, or diarrhea. People with non-celiac gluten sensitivity or a wheat allergy may also need to cut down on gluten.
A gluten-free diet involves excluding foods that contain gluten, a protein found in wheat and several other grains, such as barley, rye, and spelt. This can include foods like bread, pasta, pizza, baked goods, soy sauce, ice cream, and even certain medications and beauty products.
Adopting a gluten-free diet can lead to nutritional deficiencies due to a reduced intake of certain nutrients and the limited availability of these nutrients in gluten-free foods. Here are some key nutritional deficiencies that can occur:
- Fiber: Gluten-free diets often result in a lower intake of fiber since grains and gluten-containing products are commonly avoided. This can lead to potential digestive issues.
- Vitamins and Minerals: Gluten-containing grain products are often fortified with vitamins and minerals, such as B vitamins, iron, and magnesium. When switching to a gluten-free diet, it is important to ensure that these nutrients are obtained from other sources.
- Folate (Vitamin B9): Found in green leafy vegetables like spinach, romaine lettuce, turnip greens, as well as asparagus, lentils, beets, and broccoli.
- Vitamin B12: Abundant in meat, poultry, fish, eggs, and dairy products.
- Vitamin E: Present in green leafy vegetables (e.g., spinach, mustard greens), sunflower seeds, almonds, and hazelnuts.
- Vitamin K: Found in green leafy vegetables such as kale, spinach, Swiss chard, and broccoli.
- Calcium: Can be obtained from green leafy vegetables (e.g., spinach, turnip greens), sardines, almonds, sesame seeds, and seaweed.
- Magnesium: In addition to green leafy vegetables like spinach and Swiss chard, magnesium can be found in pumpkin seeds, sunflower seeds, and black beans.
To prevent nutritional deficiencies while on a gluten-free diet, it is recommended to:
- Eat a variety of whole foods, including fruits, vegetables, lean proteins, and dairy.
- Choose colorful, naturally bright foods.
- Cook vegetables lightly by steaming, baking, or roasting to retain nutrients.
- Consult with a healthcare professional or registered dietitian to develop a balanced meal plan and determine if any supplements are needed.
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Weight gain and obesity
People with certain conditions, such as celiac disease, are medically ordered to follow a gluten-free diet. Celiac disease is an autoimmune response to gluten that causes the body to attack the small intestine, resulting in belly pain, nausea, bloating, or diarrhea. A gluten-free diet is necessary for people with celiac disease because they cannot tolerate gluten in any form.
Weight gain is a common occurrence when starting a gluten-free diet, especially for those diagnosed with celiac disease. This initial weight gain is a positive sign that indicates the intestinal lining is healing and the body is now able to absorb nutrients properly. However, if weight gain continues unchecked, it can lead to health problems such as heart disease and high blood pressure.
There are several reasons why people may gain weight on a gluten-free diet:
- Improved nutrient absorption: As the intestines heal, the body's ability to digest and absorb food improves. This means that more nutrients, including calories, are absorbed, leading to weight gain if portion sizes remain the same.
- Compensation for feeling deprived: Some people may find themselves eating more meat, cheese, desserts, and other unhealthy foods to avoid gluten exposure or to make up for feeling deprived of their favourite glutenous foods. These foods tend to be high in fat and sugar, contributing to weight gain.
- Calorie-dense gluten-free foods: Many processed gluten-free foods are high in calories, fat, sugar, and carbohydrates, and low in fibre. Over-consuming these foods can lead to unwanted weight gain.
To manage weight while on a gluten-free diet, it is important to focus on whole, single-ingredient foods such as fruits, vegetables, lean proteins, and healthy fats. Working with a registered dietitian can help individuals adopt a healthier gluten-free diet and lose weight if needed. Additionally, tracking food intake and comparing it to estimated calorie requirements for one's age and activity level can help identify if one is consuming too many calories, which is likely to lead to weight gain.
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Malnutrition
Gluten is a protein found in wheat, barley, rye, and spelt. It is also commonly found in products such as bread, pasta, and baked goods. A gluten-free diet is necessary for people with celiac disease, an autoimmune response to gluten that causes the body to attack the small intestine, resulting in symptoms like belly pain, nausea, bloating, or diarrhea.
Untreated celiac disease can lead to malnutrition, which in turn can cause hair loss. Malnutrition occurs due to the body's inability to absorb nutrients properly, leading to vitamin deficiencies. This can be addressed by following a gluten-free diet, which helps restore any hair loss and improves nutrient absorption.
If you cut all gluten out of your diet, there is a risk of missing out on nutritious whole grains, fiber, and micronutrients. Gluten-containing foods are often enriched with vitamins and minerals, and switching to non-enriched gluten-free products can lead to nutrient deficiencies. It is important to ensure a well-balanced diet that includes a variety of gluten-free whole foods and plant-based sources of nutrients.
Additionally, some processed gluten-free foods contain high amounts of unhealthy ingredients such as sodium, sugar, and fat, which can lead to weight gain, blood sugar swings, and high blood pressure. Therefore, it is recommended to consult a healthcare professional or a registered dietitian to guide you toward a balanced eating plan that meets your unique nutritional needs.
In summary, not following a medically ordered gluten-free diet when required can lead to malnutrition, causing hair loss and vitamin deficiencies. Addressing malnutrition involves adopting a gluten-free diet and ensuring adequate nutrient intake through a well-balanced diet that includes a variety of whole foods.
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Gastrointestinal issues
Gluten is a protein found in wheat, barley, rye, and other grains. It is present in many common foods and drinks, including bread, pasta, and beer. For some people, consuming gluten can lead to gastrointestinal issues, such as:
- Abdominal pain
- Bloating or gas
- Diarrhea or constipation
- Nausea and vomiting
- Stomach pain
These symptoms are often associated with gluten intolerance, non-celiac gluten sensitivity, or celiac disease. Celiac disease is an autoimmune disorder that affects about 1% of the population. It causes the body to attack the small intestine, resulting in inflammation and damage to the digestive tract. People with celiac disease must strictly adhere to a gluten-free diet for life. If they accidentally consume gluten, they will experience the same gastrointestinal symptoms they had before adopting the gluten-free diet.
Gluten intolerance, on the other hand, is characterized by adverse reactions to gluten but does not involve the same autoimmune response as celiac disease. People with gluten intolerance usually find relief from their gastrointestinal symptoms by following a gluten-free diet. However, even if they stick to gluten-free foods, they might accidentally consume gluten at some point, triggering these unpleasant gastrointestinal issues.
To manage gastrointestinal issues related to gluten, it is essential to work with a healthcare provider and a dietitian to plan an appropriate diet. This may include increasing the consumption of fruits, vegetables, lean proteins, and gluten-free whole foods while being cautious about cross-contamination and carefully reading labels to identify hidden sources of gluten.
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Unnecessary expense
A gluten-free diet is not just a fad. It is a medically necessary diet for people with celiac disease, an autoimmune response to gluten that causes the body to attack the small intestine, leading to gastrointestinal symptoms like belly pain, nausea, bloating, and diarrhoea. For people with celiac disease, a gluten-free diet is essential, and they need to follow it for the rest of their lives.
However, for those without a medical need, a gluten-free diet can be an unnecessary expense. Gluten-free foods tend to be more expensive than conventional foods, and there is little to no proof that these foods are healthier. In fact, several studies have found a trend toward weight gain and obesity among those who follow a gluten-free diet, possibly due to the higher amounts of sugar and fat in these products.
Additionally, a gluten-free diet can be restrictive and challenging to get the vital nutrients one needs. Whole grains, for example, are an important source of fibre and micronutrients, and they can help lower cholesterol levels and regulate blood sugar. Some gluten-containing foods are also sources of important vitamins and minerals such as B vitamins, iron, and magnesium.
If you don't have celiac disease or non-celiac gluten sensitivity, you may be incurring an unnecessary expense by choosing gluten-free products. It is always best to consult a healthcare professional or a registered dietitian to determine if a gluten-free diet is right for you and to ensure you are getting adequate nutrition.
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Frequently asked questions
A gluten-free diet involves excluding foods that contain gluten, a protein found in wheat, barley, rye, and spelt. Gluten can be found in products such as bread, pasta, and baked goods.
A gluten-free diet is necessary for people with celiac disease, an autoimmune response to gluten that causes the body to attack the small intestine, resulting in symptoms like belly pain, nausea, bloating, and diarrhoea. People with non-celiac gluten sensitivity can also benefit from a gluten-free or reduced-gluten diet.
If you have celiac disease and don't follow a gluten-free diet, you may experience symptoms like belly pain, nausea, bloating, and diarrhoea. Additionally, there is a risk of nutritional deficiencies, including loss of dietary fibre, and deficiencies in vitamins and minerals.
If you need to follow a gluten-free diet, it is recommended to speak with a healthcare professional or a registered dietitian to ensure you are getting proper nutrition. You should also read ingredient labels carefully, as gluten can be found in unexpected places, such as natural flavourings and medications.
