Gluten, the protein found in wheat, rye, and barley, has lost its appeal among American consumers. Celiac disease affects approximately 1 in 133 people in the U.S., and the only effective way to manage its symptoms is by avoiding gluten. Additionally, an increasing number of individuals report suffering from non-celiac gluten sensitivity. This has created a significant market opportunity for manufacturers of gluten-free products. As the flavor and texture of gluten-free foods have improved, even those who do not have celiac disease or gluten sensitivities are purchasing more of these items. For families with a member who requires a gluten-free diet, it is often simpler to prepare one gluten-free meal rather than cooking separate dishes for different dietary needs.
However, experts caution that for those without celiac disease, a gluten-free diet might lead to deficiencies in B vitamins and fiber. It is essential for both gluten-free manufacturers and consumers to adapt food products and dietary habits to address these concerns. If the health issues linked to gluten-free diets stem primarily from a lack of whole grains or fiber, as suggested by recent research, then increasing the availability of gluten-free whole grain options could satisfy both nutritionists and consumers alike.
Recent advancements in gluten-free product development have attracted a growing consumer base, but this progress has required significant research and development investment. Food companies are motivated to ensure their offerings are both well-received and nutritious, even if it means modifying their recipes. Among nutritious gluten-free grains are amaranth, buckwheat, rice, millet, quinoa, sorghum, and teff, while legumes are becoming popular for enhancing the nutritional profile of products.
Additionally, some consumers are concerned about the effects of dietary supplements, such as whether calcium citrate causes constipation. This concern further underscores the need for gluten-free manufacturers to create well-balanced products that not only cater to gluten-free diets but also address other nutritional issues. As the gluten-free market continues to grow, it is crucial for manufacturers to prioritize health and nutrition, ensuring that their products meet the needs of all consumers, including those wary of potential side effects like constipation from calcium citrate.