People with bowel sensitivities might feel relief, but those looking for a weight-loss aid will be disappointed.


Alyssa Yegge tried a gluten-free diet "on a whim" about eight years ago, after learning her younger cousin had Celiac disease, a condition in which gluten damages the small intestine.

"I felt amazing. I had so much more energy," said Yegge, who has been gluten-free ever since, counting herself among a rapidly growing number of Americans adopting diets without the protein found in wheat, barley and rye.

The diet's popularity has fueled an explosion of "gluten-free" food products, prompting the U.S. Food and Drug Administration this month to issue a regulation to ensure foods making the claim are properly labeled.

"A lot of people are getting on the bandwagon," said Dr. Whitney Jones of Midwest Gastroenterology Associates in Louisville, Ky. "It's just sort of a phenomenon."

Some say being gluten-free eases digestive symptoms and makes them feel healthier. Some say it can help people with autism or attention deficit and hyperactivity disorder. And some hope it helps them lose weight.

Doctors and dietitians are divided about who can benefit from going gluten-free — beyond the 1 in 133 Americans with Celiac disease, which can lead to osteoporosis, thyroid disease or even cancer if left untreated. They also agree it can help people with Non-Celiac Gluten Sensitivity, a less severe immune response estimated to affect 18 million Americans, or 6 percent of the population.

But there is less evidence that it helps in other instances, and experts generally say it's not a good weight-loss strategy.

"A well-balanced diet and exercise are the keys to weight control," said Dr. Shawna Kauffman, a family medicine physician with Norton Healthcare. "At this point, I look at (going gluten-free for weight loss) as a fad diet."

Deborah Eck, a registered dietitian contracted with Norton, suggested that those adopting a gluten-free diet consult a dietitian or other medical professional to ensure they are eating well-balanced meals.

Kauffman agreed. "Anyone who wants to go on this diet is fine — as long as they have a protein source and make sure they get enough fiber."

Eck said the FDA's new regulations should help consumers. Although labeling is voluntary, foods labeled as gluten-free must contain less than 20 parts per million of gluten, which can be found in all sorts of products, such as bread, cereal, crackers, hot dogs and beer.

"The labeling is a fantastic thing," Eck said. "I'm surprised it took so long."

Millions sensitive

While blood tests and a small-bowel biopsy can confirm Celiac disease (also called Celiac sprue), it's difficult to know if you have Non-Celiac Gluten Sensitivity because research on that condition is in its infancy, according to the National Foundation for Celiac Awareness.

Patients and medical professionals often go by such symptoms as abdominal pain, fatigue and headaches.

Yegge, a recruiter for a marketing company, said she believes she has a gluten sensitivity because she had digestive problems that disappeared after she cut gluten from her diet.

Emily McKinney, a Louisville lawyer who was diagnosed with Celiac disease about five years ago, said she experienced many of the same symptoms. The difference was that, unlike someone with gluten sensitivity, her small intestine was being seriously damaged, limiting her ability to absorb nutrients.

Rose Perius of Crestwood, Ky., who bakes and sells gluten-free breads, cupcakes, cookies and other products under the label Deliciously Free!, said she started her company after seeing her family's health improve after going gluten-free.

She said her own irritable bowel symptoms resolved, a daughter with autism experienced improved sensory processing and cognitive function, and another child with hives and chronic congestion saw those problems disappear.

Despite the lack of research to prove such an impact, "It's been a positive thing in our life, and we're thankful for it," Perius said.

Many experts said gluten sensitivity may be under-diagnosed.

Marsha Hilgeford, a registered dietitian at Baptist Health Louisville, said, "it could be that we all have some level of gluten sensitivity." — although other experts disagree, saying gluten doesn't hurt most people.

But Hilgeford also said Americans generally have "lousy" diets not properly anchored in fruits, vegetables and lean meats or other proteins — and they should first try to "get a handle on the processed foods they eat."

If that doesn't work, she said, they could try cutting out gluten. "It could never hurt them to go low on gluten products."

Kwaku Addo, associate professor at the University of Kentucky's Department of Dietetics & Human Nutrition, agreed, saying people can substitute such gluten-free products as quinoa, millet or amaranth for such grains as wheat and rye.

Costs and caution

But some experts caution people not to put too much stock in the power of gluten-free diets for those without Celiac disease.

While there are many anecdotal reports that gluten-free diets can help people with autism, for example, there are few studies.

One by Pennsylvania State University scientists, published in 2012 and based on parents' reports, found that children with autism spectrum disorders who strictly followed a gluten- and casein-free diet showed improvement in behavior, physiological symptoms and social behaviors — but said more rigorous research is needed.

Jones said despite the lack of strong scientific evidence, "a dietary modification is a relatively modest intervention" that could potentially help people with a serious disorder.

A trip to the grocery makes clear that food manufacturers have jumped onto the gluten-free bandwagon, with aisles littered with new products.

But so far, Addo said, it's an expensive way to go. McKinney said she recently bought a brownie mix for about $5, and a package of rolled oats for about $6. "I think this has been blown out of proportion, like the low-fat craze," Addo said.

Overall, Addo and others said, the FDA's new labeling regulation should make it should be easier and safer to shop. Years ago, Addo said, he tested a product labeled gluten-free that caused a reaction in someone with Celiac, and found it contained a significant amount of gluten.

The FDA labeling regulation "gives us a lot of comfort," McKinney said. "Some people have this thought that anyone asking for a gluten-free meal is doing it because it's a fad. For a lot of us, it's a necessity."


Gluten at a glance

Q: What is it?

A: Gluten is the protein found in wheat, barley and rye.

Q: What are some health conditions affected by gluten?

A: Celiac disease, or Celiac sprue, is a genetic autoimmune disease that damages the small intestine and interferes with absorbing nutrients from food. Non-Celiac Gluten Sensitivity is a nonspecific immune response recognized as less severe than Celiac, which causes possible, but minimal, intestinal damage that recedes with a gluten-free diet.

Q: What are the symptoms of Celiac and where can you turn?

A: Symptoms include gastrointestinal distress, chronic fatigue, osteoporosis, anemia and nutritional deficiencies. The Greater Louisville Celiac Chapter, a local chapter of the Celiac Sprue Association, can be found at

Q: What are some foods and drinks containing gluten?

A: Wheat, barley, rye, beer, ale, chocolates, couscous, french fries, salad dressings, vegetarian burgers, sausage and seitan.

Q: What are some gluten-free foods and drinks?

A: Such vegetables as lettuce, broccoli, and tomatoes; fruits, beef, pork, eggs, cheddar cheese, quinoa, millet, soy, honey, peanut butter, coffee and tea.

Sources: National Foundation for Celiac Awareness, University of Kentucky College of Agriculture, Cooperative Extension Service

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