Glutens are a type of protein found in grains, such as wheat, barley and rye, according to MayoClinic.com. Oats may also cause a problem for some people who are sensitive to glutens. Some foods, like beer and salad dressings, may have hidden glutens. Glutens can cause malnutrition due to damage to your small intestine.
Anatomy
Glutens may cause an immune response in the small intestine for some people. The small intestine is responsible for most of the digestion your body. Finger-like projections inside the small intestine become damaged, which causes nutrients to pass through the digestive system quickly instead of being absorbed. This leads to gastrointestinal distress, pain and diarrhea.
Celiac Disease
A gluten-free diet is necessary for those who have been diagnosed with celiac disease. People with celiac disease suffer an immune response when they eat gluten. At least one in 33 Americans has celiac disease, according to Celiac.com. Gluten causes inflammation of the small intestine in those who have celiac disease. Symptoms of this disease include diarrhea, weight loss and malnutrition.
Gluten Sensitivity
Some people have sensitivity to gluten. There are no medical tests to help diagnose gluten sensitivity, according to the Gluten Intolerance Group, so diagnosis of gluten intolerance is usually based on whether eating glutens makes you sick, in which case you may be able to tolerate a low-gluten diet rather than a gluten-free diet.
Foods
Most fruits, vegetables and dairy products are allowed on a gluten-free diet. Fresh meats are allowed as long as they are not battered or breaded. Some grains and starches are allowed on a gluten-free diet, including buckwheat, corn and rice. If you do show sensitivity to these foods, however, you should avoid eating them.
Support
Celiac disease tends to run in families. The National Digestive Diseases Information Clearinghouse states that 4 to 12 percent of a celiac patient's family members will also have the disease, so having the entire family follow a gluten-free diet may be beneficial to more than just the diagnosed person. This makes meal preparation easier and provides positive support for the celiac patient.
Precautions
There are some risks of vitamin and mineral deficiencies associated with a gluten-free diet. A nutritionist can review food choices and weekly menus to ensure that you are getting enough iron, niacin, calcium and fiber. Other nutrients that may be missing from a gluten-free diet are thiamin, riboflavin and folate. However, many gluten products are enriched with vitamins and minerals that may be lacking in a gluten-free diet.
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