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  • A gluten-free diet is a diet that excludes gluten, a protein composite found in wheat and related grains, including barley and rye. Gluten causes health problems in sufferers of celiac disease, non-celiac gluten sensitivity and some cases of wheat allergy. Some people believe that there are health benefits to gluten-free eating for the general population, but there is no published experimental evidence to support such claims. For those diagnosed with celiac disease, eating gluten-free is following an undisputed medical directive. A significant demand has developed for gluten-free food from both the Americans diagnosed with CD and from the 1.6 million Americans who have decided to start eating gluten-free without a diagnosis. Of the approximately 1.8 million Americans who have CD, about 1.4 million of them may not know they have it. CD is on the increase, up four times from 50 years ago.

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