Celiac disease, an autoimmune reaction to gluten, affects around 1% of the population, but an additional 6% are estimated to have non-celiac gluten sensitivity (NCGS), a less severe adverse reaction to gluten. Since gluten reactions can be so non-specific — they can trigger everything from gut issues to migraines — it’s likely that many more people have undiagnosed issues.
A gluten-free diet is a diet that completely eliminates the proteins found in wheat, barley, rye, triticale, and contaminated oats. While there are more obvious sources, like breads and cereals, gluten is often lurking in packaged and processed foods as well. (For example, soy sauce is an unlikely culprit). For this reason, transitioning to a gluten-free diet can be daunting.
As such, health care providers globally do not recommend that all individuals limit gluten, according to Jessica DeLuise, MHS, PA-C, CCMS. However, if you have an allergy, sensitivity, or autoimmune disease, following a gluten-free diet is key to managing your symptoms and feeling your best.
“The benefits of doing so would be less gastrointestinal distress, avoiding micronutrient deficiencies and damage to the intestinal lining, among other negative consequences of celiac disease, and less risk of allergic reaction and possible complications,” says -she.
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