glutenrestricted

Glutenrestricted is a term used to describe a dietary approach that limits or excludes gluten. Gluten is a protein found in wheat, barley, rye, and triticale. It is commonly found in bread, pasta, cereals, and many processed foods.

Individuals may choose to follow a glutenrestricted diet for various reasons. The most common medical reason is for managing celiac disease, an autoimmune disorder where the ingestion of gluten triggers an immune response that damages the small intestine. For people with celiac disease, a strict glutenfree diet is essential for health.

Other individuals may adopt a glutenrestricted diet to manage non-celiac gluten sensitivity (NCGS), a condition characterized by gastrointestinal and extraintestinal symptoms that improve upon gluten withdrawal, though it does not involve the autoimmune response seen in celiac disease or the allergic reaction of wheat allergy. Some people also choose to reduce gluten intake for perceived general health benefits or due to personal preferences, although scientific evidence supporting widespread benefits for those without gluten-related disorders is limited.

Adhering to a glutenrestricted diet requires careful attention to food labels and ingredient lists to identify hidden sources of gluten. Many naturally glutenfree foods, such as fruits, vegetables, meats, poultry, fish, dairy, and legumes, can form the basis of a healthy glutenrestricted eating plan. However, cross-contamination can be a concern for those with celiac disease, necessitating vigilance in food preparation and selection.