Dietitian Cemile Gül said: “Avoiding wheat and gluten-containing products in daily nutrition has become popular worldwide. Individuals avoid wheat and gluten for possible health benefits such as weight control, clean eating, and better gut health. However, there are also individuals, such as those with celiac disease, who must follow a gluten-free diet for life.”
Drawing attention to the fact that a gluten-free diet is not always the right diet, Dietitian Cemile Gül explained: “It has been proven through various studies that in the presence of autoimmune or allergic diseases, a gluten-free diet produces positive results. It is known that a gluten-free diet is an evidence-based nutritional treatment for conditions such as celiac disease, gluten ataxia, dermatitis herpetiformis, and wheat allergy. Beyond these conditions, gluten-free eating has been observed to reduce symptoms in non-celiac gluten sensitivity, some neurological disorders, migraine, depression, and autism. However, it should not be forgotten that a gluten-free diet is often high in saturated fat and calories, has less fiber compared to standard diets, may cause deficiencies in B vitamins, iron, folate, and micronutrients, and can increase toxic metal exposure. When there is no underlying gluten-related illness, the limited availability of gluten-free products, the psychological and social challenges of gluten-free eating, its financial burden, and its effects on gut health and immune system functions must all be considered.”
Finally, Dietitian Cemile Gül emphasized: “In summary, individuals should follow a gluten-free diet under the guidance of their physician or dietitian. Otherwise, in the long term, a gluten-free diet can cause deficiencies in the body alongside its potential benefits.”