1. The Gluten Free Choice: Is It For Me?

2. Gluten Free Objectives:
To provide food consumers with evidence-based information about gluten, foods containing gluten and guidance on gluten free diets
To give consumers guidance on wisely spending food dollars to meet their dietary goals
To provide evidence-based information about the nutrient profile and cost of gluten free products

3. What is Gluten? Gluten is a protein found in wheat, barley and rye.
Gluten gives baked goods their fluffiness

4. Where is gluten found?
Gluten is found in most cereals, breads, pasta and bakery items
Gluten can also be found in salad dressings, canned foods, sauces, seasonings and soups
Malted alcohol contains gluten ─ beer, porter, stout and pilsner

5. Who should be
People who have celiac disease or non-celiac gluten intolerance cannot tolerate even the smallest amount of gluten.
A small percentage of the population exhibits symptoms indicating they are sensitive to gluten.
Gluten sensitivities are often under diagnosed.

6. What Is celiac disease? Celiac disease is an autoimmune disorder
It causes the GI tract to react negatively towards gluten
One percent of the population has been diagnosed with celiac disease
Women are 2.5 to 3 times more likely to have celiac disease
Gluten free diet is the only current treatment
30 percent of the population carry the genetic marker

7. celiac disease People with celiac disease are unable to digest gluten
Gluten can destroy GI lining, along the way through the body
Nutrient absorption can be hindered without a healthy lining

8. Symptoms of celiac disease
Symptoms can change with age
Symptoms can include diarrhea, bloating, fatigue, malnutrition, cramping, vomiting and constipation
The longer someone is left undiagnosed, the more problems he or she may develop
Celiac disease can lead to anemia, reduced bone mineral density and infertility

9. celiac disease symptoms
Symptoms can be reversed
When properly diagnosed,
with the help of gluten free
diets, people can overturn
symptoms and find relief
Gluten free diets can help
the deficiencies of celiac
disease improve

10. Who should be gluten free?
gluten free has recently been added to the list of current “fad diets”
Many people believe gluten is a bad thing
Gluten free diets are specifically for people who cannot digest gluten

11. The GLUTEN FREE DIET
Gluten free foods often contain more fat, sugar and higher calories than foods containing gluten.
A gluten free diet is often low in carbohydrates, fiber, iron, folate, niacin, thiamine, riboflavin, calcium, vitamin B12, phosphorus and zinc

12. Gluten FREE AND Weight loss
Most celiac disease patients find themselves gaining weight in response to the increased fat in gluten free foods
Foods containing gluten tend to be carbohydrate dense
Weight loss is seen in those who completely cut the carbohydrate dense foods out of their diet

13. Gluten free Marketplace
The gluten free fad has led to an increase in the gluten free marketplace
10 percent of the people purchasing gluten free products do so as a necessity
90 percent purchase gluten free products under the impression that they are healthier
There are no FDA regulations on gluten free labeling

14. Gluten free vs. gluten containing
Gluten free grains, flours and
starches
Gluten containing grains, flours and starches
Amaranth
Bean flours
Buckwheat
Corn
Fava
Flax seed
Hominy
Oats
Potato flour
Rice
Millet
Sago
Sorghum flour
Soy flour
Barley
Sugar
Cereal binding
Couscous
Farro
Orzo
Oats (commercial)
Rye
Wheat
Graham flour
Dinkel
Semolina
Durum
Matzoh

15. Conclusion
The gluten free diet is meant for people with a gluten sensitivity.
Gluten is a harmless protein found in wheat, barley and rye.
Those concerned with gluten sensitivity should seek the guidance of a doctor and dietician.

16. Sources
Steinmetz, Katy. Bad-Mouthing Gluten. Time May 23; 177(21):64.
Niewinski, Mary M. Advances in Celiac Disease and Gluten-Free Diet. Journal of the American Dietetic Assocation. 2008;108:
Thompson, Tricia.; Brown, Marlisa. Easy Gluten-Free. American Dietetic Association. 2010, 1-53.
Mancini, Lee A. et al. Celiac Disease and the Athelete. Current Sports Medicine Reports. Volume 10 (March/April 2011).
Malandrino, Noemi et al. Metabolic and Nutritional Features in Adult Celiac Patients. Digestive Diseases. 2008;26:
Allen, Jane E. Gluten-Free: The Low-Carb of This Decade? ABC News/Health. May 2011.
Moran, Terry; Stuart, Elizabeth. “Gluten-Free:” FDA May be Closer to Definiton. ABC News/Health. August 2, 2011.

17. Graphics: 123RF.com Janet Mullins, Ph.D., R.D., L.D.
Extension Specialist for Food and Nutrition
January 2013
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