Gluten, the protein found in wheat, rye, and barley, has seen a decline in popularity among American consumers. Approximately 1 in 133 Americans are affected by celiac disease, and the only way to alleviate symptoms is through a gluten-free diet. 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 taste and texture of these foods have improved, even those without celiac disease or gluten sensitivities are consuming more gluten-free options. For families with members who require gluten-free meals, it is often simpler to prepare a single gluten-free dish than to make separate meals for different dietary needs.
However, experts caution that gluten-free diets may lead to deficiencies in B vitamins and fiber for those without celiac disease. Therefore, it is crucial for both gluten-free manufacturers and consumers to adapt their food choices and dietary habits accordingly. If health issues related to gluten-free diets stem primarily from a lack of whole grains or fiber, as suggested by recent studies, then an increased availability of gluten-free whole grain foods could satisfy both nutritionists and consumers alike.
Recent advancements in gluten-free products have allowed manufacturers to build a larger customer base, though these developments require substantial research and development investments. Food companies are eager to ensure their products are not only well-received but also healthy, which may involve modifying recipes. Nutritious gluten-free grains such as amaranth, buckwheat, rice, millet, quinoa, sorghum, and teff are becoming more popular, while legumes are increasingly chosen to enhance the nutritional value of these products.
In the quest for healthier gluten-free options, consumers often wonder whether calcium citrate or calcium carbonate is better for fortifying their diets. It is important for manufacturers to consider this when formulating their products. Ultimately, the focus should be on maintaining a balanced diet, ensuring that gluten-free foods are not just palatable but also nutritious, possibly by incorporating alternatives like calcium citrate or calcium carbonate better to meet dietary needs.