glutenfree

Glutenfree refers to products or diets that exclude gluten, a group of storage proteins found in wheat and related grains such as barley and rye. Gluten can be present in many foods and in non-food products due to processing. The gluten-free diet is commonly used to manage conditions like celiac disease, non-celiac gluten sensitivity, and wheat allergy. In celiac disease, ingestion of gluten triggers an immune reaction that damages the small intestine and can lead to malabsorption and other health problems. In non-celiac gluten sensitivity, symptoms similar to irritable bowel syndrome occur without the intestinal damage seen in celiac disease. Some people choose gluten-free diets for personal or perceived health reasons, though evidence for benefits outside diagnosed conditions is limited.

Naturally gluten-free foods include fruits, vegetables, meat, fish, eggs, dairy, legumes, nuts, seeds, and most grains such as rice, corn, quinoa, millet, teff, and buckwheat. Products labeled gluten-free are prepared to avoid gluten and are tested to meet regulatory thresholds, but cross-contamination can occur in processing facilities, shared equipment, or kitchen environments. People with celiac disease or gluten sensitivity should be vigilant about labeling, kitchen practices, and potential hidden sources such as sauces, gravies, and processed foods.

Regulatory standards: In the United States, the FDA defines gluten-free as 20 parts per million or less; the European Union uses a similar threshold of 20 mg/kg. Other jurisdictions have related limits. Oats are naturally gluten-free but may be contaminated; many products labeled gluten-free use oats processed to avoid gluten.

Nutritional considerations: Gluten-free diets can be low in fiber, iron, calcium, and B vitamins if not carefully planned. Choosing a variety of gluten-free whole grains and fortified products can help maintain nutrient adequacy. Consultation with a dietitian may be helpful for long-term adherence.