Celiac disease is a chronic autoimmune condition characterized by small intestinal inflammation and triggered by gluten exposure in genetically sensitive individuals. Gluten is found in wheat, barley, and rye. The Journal of Pediatrics has published an analysis of fads and fictions associated with the gluten-free diet (GFD). [Reilly NR. The gluten-free diet: Recognizing fact, fiction, and fad. The Journal of Pediatrics, May 10, 2016] The author noted:
- The true incidence of celiac disease is well below 1%. Non-celiac gluten sensitivity also exists. Its prevalence is unknown but also low. Yet a 2015 survey of 30 000 adults in 60 countries worldwide found that 21% of those surveyed rated gluten-free as a "very important" attribute when making food purchasing decisions.
- Although avoiding gluten is vital for people with celiac disease, there is no evidence that this benefits otherwise-healthy and symptom-free adults and children.
- Market research has found that consumers without celiac disease purchase the vast bulk of gluten-free products.
- There is no evidence that processed gluten-free foods are generally healthier than their gluten-containing counterparts.
- Unnecessary gluten-free dieting can lead to obesity, insulin resistance, and metabolic syndrome; deficiencies in B vitamins, folate, and iron; increased exposure to arsenic (in rice) and mercury; and greater food costs.
- There is no evidence that delaying gluten introduction to infants prevents celiac disease.