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Gluten: who should (not) avoid it
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Due to illness, some people have to avoid gluten or wheat in their diet. However, without a medical reason, people should not cut these foods out.
A circle with a sweeping slash through an ear of wheat: on foods, this symbol indicates that the product contains little to no gluten, which triggers the chronic autoimmune disease coeliac disease. This condition affects around one percent of the population and, if left untreated, is associated with severe inflammation in the small intestine as well as nutrient deficiency among other things.
Grains containing gluten include all types of wheat (including spelt, emmer, einkorn), rye, barley, and oats. “People with coeliac disease must adhere to a gluten-free diet for their whole lives,” says Dr Valérie Trendelenburg, who deals with topics including food-related illnesses at the German Federal Institute for Risk Assessment (BfRshort forGerman Federal Institute for Risk Assessment). Oats, though, are an exception. Most people with coeliac disease tolerate oats as long as it is not contaminated with other glutencontaining grains. For this reason, oats must be labelled as “gluten-free”.
The situation is different for people with a wheat allergy. Different protein components of wheat can lead to allergic reactions. They may experience skin rashes, itching, or even life-threatening symptoms. “People with a wheat allergy have to avoid all types of wheat, including, for instance, spelt. However, they can often tolerate other grains containing gluten, such as oats, rye, and barley,” Trendelenburg says. Medical associations recommend individualised dietary management for these two diseases.
VOLUNTARY AVOIDANCE NOT RECOMMENDED
Because gluten is also used in the food industry for technological reasons, it can particularly occur in processed foods where one would not suspect it, including sauces, French fries, and sausage. However, use of gluten-containing grains or products made from them must be listed among the ingredients, e.g. “wheat”. The term “gluten” is not required.
People should not follow a gluten-free diet voluntarily, meaning without a medical reason. Grains, particularly whole grains products, are a source of important nutrients such as fibre, vitamins, and minerals and are an important part of a healthy diet.
