Research: Gluten
Doubtful Justification of the Gluten-Free Diet in the Course of Hashimoto’s Disease
2022. The popularization of the gluten-free diet brings with it a fashion for its use, which can harm the treatment of Hashimoto’s disease. The few studies in this regard do not confirm positive changes resulting from a gluten-free diet. At the same time, the presence of other comorbid autoimmune diseases in this group of patients is increasing. This may have important implications for the interpretation of test results and the need for a gluten-free diet in some patients. When analyzing the available literature, we found no basis for introducing a gluten-free diet for the standard management of Hashimoto patients. The recommended diet is instead an anti-inflammatory diet that levels the supply (to compensate for deficiencies) of vitamin D, iodine, and selenium, which are found in plant products rich in polyphenols, antioxidants, and omega-3 fatty acids, as illustrated in this article.
The importance of gluten exclusion in the management of Hashimoto’s thyroiditis
2021. The study aimed to analyze and describe available knowledge regarding the effect of gluten or a gluten-free diet on thyroid autoimmunity in HT with or without celiac disease. Gluten exclusion might increase the risk of HT development because of the potential nutritional deficiencies related to the low quality of gluten-free products. Gluten intake from crops grown on selenium-depleted soil increases the risk of HT development. Only a few studies suggest that GFD would be beneficial for HT patients, even without the coexistence of CD. The strongest connection between gluten intake and thyroid destruction seems to be based on a mechanism of molecular mimicry between gut and thyroid tissue transglutaminase.
Studies conducted so far do NOT support the claim that HT patients should eliminate gluten from their diet. In view of the limited number of studies, with major limitations and ambiguous results, a gluten-free diet is not recommended.
Health Benefits and Adverse Effects of a Gluten-Free Diet in Non–Celiac Disease Patients
2018. Gluten-related diseases such as celiac disease and gluten ataxia are rare conditions, affecting less than 1% of the population in the United States. Despite the rarity of these diseases, there have been significant increases in the adoption of a gluten-free lifestyle and the consumption of gluten-free foods in the United States over the last 3 decades.
Individuals may restrict gluten from their diets for a variety of reasons, such as improvement of gastrointestinal and nongastrointestinal symptoms, as well as a perception that gluten is potentially harmful and, thus, restriction represents a healthy lifestyle. Emerging evidence shows that gluten avoidance may be beneficial for some patients with gastrointestinal symptoms, such as those commonly encountered with irritable bowel syndrome. However, high-quality evidence supporting gluten avoidance for physical symptoms or diseases other than those specifically known to be caused by immune-mediated responses to gluten is neither robust nor convincing. In fact, gluten avoidance may be associated with adverse effects in patients without proven gluten-related diseases. This article provides insight regarding gluten avoidance patterns and effects on patients without gluten-related diseases, and highlights concerns surrounding gluten avoidance in the absence of a gluten-mediated immunologic disease.
The Gluten-Free Diet: Recognizing Fact, Fiction, and Fad
2016. Available data regarding the GFD warrant clarification and emphasis, given considerable and systematic circulation of misinformation regarding the diet’s potential for harm as well as good. This segment will provide an evidence-based approach to address several of the most common inaccuracies regarding the GFD.
Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?
2016. Claims of the potential benefits of following a gluten-free diet include better sleep, increased energy, thinner thighs, faster weight loss, clearer skin, and improvement of medical conditions such as autism and rheumatoid arthritis. With this surge of media attention, the number of gluten-free products on the market is exploding. A recent report on gluten-free products in the United States (1) estimated the US market for gluten-free foods and beverages at 2.6 billion dollars in 2010, and by 2015 it is expected to exceed 5 billion dollars. In addition, the report reveals that the number one motivation for buying gluten-free food products is that they are considered healthier than their conventional counterparts. As a registered dietitian, chances are you are seeing more and more patients trying to follow a gluten-free diet. But where is the research to back these claims? That’s where it gets tricky.