Gluten-free — fad or a healthy way to eat?

MILWAUKEE — Some avoid gluten as part of the latest craze, while others eliminate it as treatment for a detrimental health condition, according to a Take Off Pounds Sensibly news release.
Dena McDowell, MS, RD, a nutritional expert for TOPS Club offers information to help clear up some common misperceptions:
What is gluten?
Gluten is a protein commonly found in wheat, barley and rye. The basic function of gluten is to give dough an elastic quality that helps shape the final product before cooking or baking. Gluten can also give texture to food, usually in the form of a chewy consistency. Gluten is prevalent as a natural protein source in grain foods and as an additive to foods to increase the protein content or change the consistency of the food.
Gluten is found in many foods that you may expect and in some foods that may surprise you, such as ketchup. Foods that contain gluten include breads and bakery products made with wheat, rye, barley, wheat germ, gluten flour, durum flour, wheat starch and semolina. Other gluten-containing foods are oat bran, spelt, farro and pasta made from wheat or wheat starch.
Gluten can also be used as an additive and may be lurking in processed foods that you wouldn’t expect, such as malted milk, certain deli and smoked meats, sandwich spreads, imitation meat and fish products, egg substitutes and baked beans. Creamed vegetables may also contain gluten, along with batter-dipped vegetables, pie fillings, some dry and canned soups, soy sauce, licorice, gravies and alcoholic beverages like beer.
What is a gluten-free intolerance versus celiac disease?
There are two different medical conditions related to gluten that may adversely affect a person. The first disorder is known as gluten intolerance (or sensitivity). People with an intolerance react to gluten-containing foods and after eating them, may experience gas, bloating and changes in bowel pattern (which can be confused with irritable bowel syndrome). Other symptoms might include headaches, joint pain, increased fatigue, mood swings and a greater susceptibility to viruses.
The second disorder is an allergy to gluten-containing foods. This condition is known as celiac disease. It’s estimated to affect one in 100 people worldwide, according to the Celiac Disease Foundation. Celiac disease is an autoimmune disorder that causes damage to the small intestine, which then reduces absorption of needed nutrients. Over time, this causes deficiencies in certain nutrients, such as iron.
The definitive determination for celiac disease is done by lab tests and a biopsy of the intestine. There is a genetic predisposition for celiac disease, and the chance of developing it increases if more than one family member has the disorder. Long-term effects of the disease, if left unmanaged, are a higher risk of ulceration of the intestine, anemia, osteoporosis and certain types of cancer, including intestinal lymphoma and esophageal cancer.
If I don’t have celiac disease, are there any health benefits to going gluten-free?
If you’re experiencing bloating, bowel pattern changes, fatigue, headaches and joint pain after eating gluten-containing foods, it may be worth seeking medical attention to address these symptoms. By limiting or omitting these foods, your symptoms may improve. If you aren’t experiencing any symptoms, there is no medical reason that you would have to avoid gluten.
Currently, there is no medication available to treat celiac disease or gluten intolerance, so it’s important to avoid offending foods to help control adverse symptoms. People who have celiac disease need to follow a gluten-free diet to increase nutrient absorption and prevent long-term health issues. Gluten-sensitive individuals can usually take a more liberal approach, and in many cases, eat small amounts of gluten without ill effects. Everyone is different. It’s important to remember your “trigger foods” and consult with your doctor.
TOPS is a nonprofit weight-loss support and wellness education organization. Visitors are welcome to attend their first TOPS meeting free of charge. Membership is $32 per year, plus nominal chapter fees. To find a local chapter, online visit www.tops.org or call 800-932-8677.