Abstract
The goal of this review is to address the different reasons individuals adopt a gluten-free diet (GFD), including, but not limited to, celiac disease (CD), gluten ataxia (GA), and dermatitis herpetiformis (DH) and non-celiac gluten sensitivity (NCGS). The perceived health benefits and confusion surrounding gluten and gluten-free (GF) options will be addressed. The benefits and challenges of the diet will be discussed. There will be a specific emphasis on how to avoid and correct potential nutritional deficiencies which are commonly seen in patients on a GFD. Several studies have addressed challenges with the GFD including availability, nutrient quality of GF foods, and cost. Data has shown that nutritional deficiencies are common in patients following a GFD. More patients are starting the GFD for symptoms and conditions. It is important to be aware of the nutritional inadequacies of the diet. Counseling by a registered dietitian for individuals following a GFD with or without a gluten-related diagnosis is essential to achieve best outcomes.
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