Objectives: Explore the proposed health benefits and potential health concerns of a gluten-free diet.
Instructions: Read the following articles to answer the prompts.
Niland, B.; Cash, B. D. Health Benefits and Adverse Effects of a Gluten-Free Diet in NonCeliac Disease Patients. Gastroenterol Hepatol (N Y) 2018, 14 (2), 8291.
Lebwohl, B.; Cao, Y.; Zong, G.; Hu, F. B.; Green, P. H. R.; Neugut, A. I.; Rimm, E. B.; Sampson, L.; Dougherty, L. W.; Giovannucci, E.; Willett, W. C.; Sun, Q.; Chan, A. T. Long Term Gluten Consumption in Adults without Celiac Disease and Risk of Coronary Heart Disease: Prospective Cohort Study. BMJ 2017, 357. https://doi.org/10.1136/bmj.j1892.
Why has a gluten-free diet risen in popularity over the past decade?
Compare and contrast celiac disease and nonceliac gluten sensitivity.
What nutrients may be underconsumed in an individual following a gluten-free diet. What are some alternative food sources that you could recommend to a patient that requires a gluten-free diet to prevent inadequacy in the aforementioned nutrients?
Summarize the study design and results from Lebwohl et al. State at least one strength and limitation of the study.
Do you think that gluten consumption should be limited by the general population? Why or why not?