The doctor called the risks of blindly following the trend towards a gluten-free diet

In the wake of the popularity of a healthy lifestyle, gluten-free products have become a real trend, flooding supermarket shelves. However, before completely eliminating gluten from the diet, it's worth figuring out who really needs it, and for whom it may be useless or even harmful. Evgeny Belousov, PhD, gastroenterologist at JSC "Medicine" (Academician Roitberg Clinic), told Izvestia about this on June 16.

Gluten is a complex vegetable protein found in wheat, rye, barley and their derivatives. According to the expert, it consists of two main components: gliadin and glutenin. It is gliadin that causes negative reactions in people with certain diseases.

"In celiac disease, a serious autoimmune disease, the consumption of gluten leads to damage to the villi of the small intestine, disrupting the absorption of nutrients. Such patients really need a strict lifelong gluten—free diet," Belousov explains.

However, as the doctor notes, true celiac disease occurs in only 1% of the population.

In recent years, the concept of "non-celiac gluten sensitivity" has emerged, which, according to various sources, affects from 6 to 10% of people.

"The symptoms—bloating, diarrhea, headaches—may resemble celiac disease, but without structural damage to the intestine. The causes of this condition are not completely clear: it is possible that it is not only gluten itself, but also other components of wheat," adds the gastroenterologist.

The expert draws attention to an interesting paradox: despite the relatively small percentage of people with medical indications, gluten-free products are purchased by a significantly larger number of consumers. This is due to several factors: erroneous self-diagnosis, aggressive marketing that positions gluten-free as a synonym for healthy eating, and the fact that when switching to such a diet, people begin to eat more consciously, excluding fast food and convenience foods.

Separately, the doctor highlights the changes in the quality of modern wheat. He explained that as a result of breeding, the gluten content in grain has increased, and the food industry is actively using it as an additive. This can really put an excessive strain on the digestive system, even in healthy people.

For those who suspect gluten sensitivity, Belousov recommends a specific algorithm of actions.: First, it is necessary to take tests for celiac disease — antibodies to tissue transglutaminase and endomyelitis. If the result is negative, you can try an elimination diet: eliminate gluten for three to four weeks, then reintroduce it and monitor the body's reaction.

"A gluten—free diet is not a panacea. By excluding wheat and rye, we lose important sources of fiber, B vitamins, iron and magnesium. Many specialty foods contain more sugar, fats, and artificial additives to improve texture," the doctor warned.

Earlier, on January 29, Natia Chekhoeva, a gastroenterologist and endoscopist at the Gastro Clinic, told Izvestia that the systematic consumption of excessive calories inevitably overloads the body. This not only increases body weight, but also puts a strain on internal organs, including the heart, liver, and pancreas.