International Journal of Celiac Disease, 2020, Vol. 8, No. 4, 126-128 Available online at http://pubs.sciepub.com/ijcd/8/4/4 Published by Science and Education Publishing DOI:10.12691/ijcd-8-4-4 A Look at Gluten-Free Diets for Non-celiac/Non-gluten-sensitive Persons Devan Taylor * Chemeketa Community College *Corresponding author: Received November 05, 2020; Revised November 24, 2020; Accepted December 01, 2020 Abstract In recent years the trend of following a gluten-free diet for individuals that do not suffer from celiac disease or non-celiac-gluten-sensitivity has grown, with followers claiming a multitude of benefits. Despite the popularity, research into the existing literature related to the topic paints a different picture. Media posted by popular sources as well as peer-reviewed sources claim that adhering to a gluten-free diet without a diagnosis may actually lead to negative side effects such as an increased food cost with lower nutritional content, nutrient deficiencies, and weight gain. Existing literature also suggests that claimed advantages, such as increased athletic performance, may be due to the placebo effect. Keywords: celiac disease, gluten, gluten-free, non-celiac-gluten-sensitivity, gluten-free diet Cite This Article: Devan Taylor, “A Look at Gluten-Free Diets for Non-celiac/Non-gluten-sensitive Persons.” International Journal of Celiac Disease, vol. 8, no. 4 (2020): 126-128. doi: 10.12691/ijcd-8-4-4. 1. A Growing Trend In 2016, a popular medical website reported that the results from a Gallup poll from the previous year had shown that following a gluten-free diet was one of the most popular diet fads in the U.S., claiming that one in five people followed a gluten-reduced or gluten-free diet [1]. The website continued to cite popular celebrities that have taken up the trend and wrote of factors such as a perceived weight loss effect associated with the diet. An article from 2017 claimed that 3.1 million people in the U.S. were avoiding gluten [2]. Despite the popularity of the diet rising not only in the U.S., but worldwide, and many claiming that following it has an array of various health benefits, scientific studies have routinely shown a different stance on whether or not a gluten-free diet is actually beneficial, or healthy at all, for people without celiac disease or non-celiac gluten-sensitivity. 2. Increased Food Cost For those sensitive to gluten, removing or restricting it in their diet can be a huge relief. However, for those that are not sensitive to gluten it may unnecessarily increase the financial costs of their diet. “The costs of prepared gluten-free foods are generally higher than the cost of the foods being replaced. The expense of following a gluten-free diet can be substantial, especially if your diet includes foods that aren’t naturally gluten-free” [3]. This lines up with other sources looking at the cost comparisons between gluten-containing and gluten-free diets. According to one study, the average Canadian household with kids afflicted with celiac disease saved C$130/month over households with non-celiac kids on the low end, but spent C$263/month more on average, and C$656/month more on the high end in food costs [4]. This average cost increase when buying food can place unnecessary financial burdens on non-celiac/non-gluten- sensitive families and individuals that wish to adhere to a gluten-free diet. 3. Nutritional Content Even though they cost more money at the grocery store, gluten-free foods tend to be worse from a nutritional standpoint than their gluten-containing counterparts. One gluten-related website has a page titled “The Gluten Free Diet: Facts and Myths,” in which they respond to popular myths surrounding gluten-free diets. Their response to the myth that “A gluten-free diet is healthier” was that the absence of gluten would not relate directly to diet quality, but rather that overall food choices play a bigger role [5]. They go on to say that a person that chooses to replace gluten-containing foods with an increased intake of fruits, vegetables, and other healthy foods could lead to a healthier diet. But, they also say that “On the other hand, this same person could easily substitute gluten-free breads, pastas and cookies into the diet, without increasing intake of healthful gluten-free foods like vegetables and fruits. In this case a person may experience a reduction in diet quality, since many gluten-free processed foods are lower in fiber, vitamins, and minerals than their gluten- containing counterparts." The idea that gluten-free food substitutes are generally less nutritious on average is one