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2026-10-19 14:14:58Lifestyle SHKRUAR NGA REDAKSIA VOX

The gluten-free diet has become one of the most popular dietary trends, but it's not necessarily a healthier choice. According to fanpage.it, Italian nutritionist Renata Bracale warns that people who don't suffer from celiac disease, have no allergy to wheat, or have a diagnosed sensitivity to gluten have no reason to eliminate it from their diet.

According to data published by Gluten Free Insights, sales of gluten-free products in major retail chains in Italy have increased by 7.4% over the last year, reaching around 386.6 million euros. These products are purchased not only by people who have a medical need to consume them, but also by people who consider them healthier or believe that they help with weight loss.

However, according to Bracale, there is no scientific evidence that a gluten-free diet improves health or aids weight loss in the general population.

What is gluten and who should avoid it?
Gluten is a group of proteins found naturally in wheat and other grains, such as barley and rye, as well as in products derived from them. It gives dough the elasticity needed for making bread, pasta, and pizza.

Unlike people who choose to avoid gluten for health reasons, those with celiac disease must eliminate it completely from their diet. Celiac disease is an autoimmune disease that causes damage to the small intestine after consuming gluten, preventing the proper absorption of vitamins and minerals.

For these people, a strict gluten-free diet, followed throughout life, is the necessary treatment.

Why isn't a gluten-free diet necessarily healthier?
According to nutritionists, avoiding gluten without a medical reason can also lead to some nutritional deficiencies. People who eliminate it risk getting less fiber, iron, and calcium, especially if they don't properly replace the foods they've eliminated from their diet.

Additionally, some gluten-free packaged products may contain more fat and sugar than regular alternatives. They may also be more expensive and less filling.

Bracale emphasizes that whole grains that contain gluten are an important part of the Mediterranean diet, as they provide fiber and help maintain cardiometabolic health.

Gluten-free does not mean carbohydrate-free.
Another widespread misconception is the idea that eliminating gluten also means reducing carbohydrates, and therefore losing weight.

"Gluten-free does not mean carbohydrate-free," is the essence of the nutritionist's explanation. Rice, corn, and potatoes, for example, are sources of carbohydrates that do not naturally contain gluten.

According to her, instead of completely eliminating carbohydrates, it is more important to choose quality sources, such as whole grains, in appropriate portions and accompanied by legumes, vegetables, extra virgin olive oil and dried fruits.

The nutritionist's message is clear! Gluten is not harmful to most people and should not be treated as an enemy of health. Its elimination from the diet should be done when there is a defined medical reason, not simply because of a food trend.


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