Because their bodies cannot properly digest glutens found in wheats, barley and rye, people with celiac disease must follow a gluten-free diet to avoid small intestine inflammation and damage. Such a diet will also help in the management of symptoms such as pain, diarrhea, skin rashes and fatigue. For all its obvious benefits, however, a gluten-free diet is not without complications. It is important for those who have celiac disease or who prepare food for those with this condition to be aware and proactive.
Vitamin Deficiency
Many manufacturers of foods containing wheat, rye and barley artificially enrich their products with vitamins such as iron, calcium, thiamin, riboflavin, niacin and folate. As a result, people who must avoid these foods do not get the benefit of the additional vitamins, MayoClinic.com notes. For this reason, people with celiac disease must ensure they get their vitamins elsewhere, whether from a well-balanced diet and/or a multivitamin.
Excess Fat
A poorly planned gluten-free diet can inadvertently add a lot of excess fat into the diet, according to a 2008 "USA Today" article about gluten-free diets. This is because many gluten-free manufacturers rely on fat to replace gluten in such products as wheat-free bagels or barley-free breads. Excess fat can lead to weight gain, which in turn puts people at risk for a host of health conditions including diabetes and heart disease.
Social Problems
Those that follow a gluten-free diet risk social problems, according to Dr. Ciaran Kelly, director of the Celiac Disease Center at Beth Israel Deaconess Medical Center. In a Boston Globe interview, Kelly referenced the social pressures associated with ordering when eating out at restaurants, as well as the challenges with eating with friends and non-celiac family members.
Good Bacteria Loss & Immunity Health
An April 2009 study published in the "British Journal of Nutrition" indicates that gluten-free diets may alter the levels of healthy bacteria found naturally in the gastrointestinal system. Performed by the Spanish National Research Council, researchers followed 10 healthy individuals who followed a gluten-free diet for one month. Although more research is necessary to confirm anything, the results suggested that levels of good bacteria declined with the gluten-free diet, as did a number of markers that determine immune system health.
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