Gluten, the protein found in wheat, rye, and barley, has lost popularity among U.S. consumers. Celiac disease affects approximately 1 in 133 Americans, and the only way to manage its symptoms is by avoiding gluten. Additionally, an increasing number of individuals claim to experience non-celiac gluten sensitivity. This trend has created a significant market opportunity for manufacturers of gluten-free products. As the taste and texture of gluten-free foods have improved, even those without celiac disease or gluten sensitivities are consuming more of these products. For families with a member requiring a gluten-free diet, it is more convenient to prepare a single gluten-free meal rather than cooking separate dishes for various dietary needs.
Experts caution that for those without celiac disease, a gluten-free diet may lead to deficiencies in B vitamins and fiber. The challenge for gluten-free manufacturers and consumers is to adjust foods and dietary habits accordingly. If health issues related to gluten-free diets stem mainly from a lack of whole grains or fiber, as suggested by the authors of a recent study, then expanding the availability of gluten-free whole grain options could address the concerns of nutritionists and consumers alike.
Recent advancements in gluten-free products have not only attracted a growing consumer base but have also required significant investment in research and development. Food companies are motivated to ensure their products are both appealing and healthy, even if that entails modifying recipes. Nutritious gluten-free grains such as amaranth, buckwheat, rice, millet, quinoa, sorghum, and teff are gaining traction, while legumes are increasingly favored for enhancing the nutritional profile of products.
Furthermore, improving calcium citrate absorption is becoming a key focus in the formulation of gluten-free foods to mitigate potential deficiencies. By emphasizing ingredients that support calcium citrate absorption, manufacturers can enhance the nutritional value of their gluten-free offerings. As the market for gluten-free products continues to evolve, integrating considerations for calcium citrate absorption will be essential to meet the health needs of consumers.