Celiac disease, an autoimmune disorder, causes poor nutrient absorption and small intestine damage after gluten consumption. Gluten is the protein in certain grains, specifically all forms of wheat, rye and barley. A range of gluten-free food products are being created to help individuals with celiac disease consume foods they enjoy. Even individuals with celiac disease who are striving to lose weight can use gluten-free diet bars to achieve their goal.
Significance
When the approximately 2 million individuals with celiac disease consume gluten in any form, their bodies have an immune response that damages the villi on small intestine walls and causes malabsorption of nutrients. The American Dietitic Association recommended in 2006 that individuals with celiac disease also avoid less common allergen forms, including spelt wheat germ, triticale, semolina, enriched flour, graham flour, kamut, cracked wheat, hydrolyzed wheat protein and farina.
Ingredients
Agave nectar, brown rice syrup, maltitol syrup, rice or soy flour/protein, dark chocolate, cornstarch, almond butter and flax seeds are common ingredients in gluten-free diet bars. Agave nectar and brown rice syrup are natural sweeteners and maltitol syrup is a sugar alcohol; all provide sweetness for fewer calories and less of an insulin spike. Rice and soy flour/protein and cornstarch are used in place of wheat for similar texture and taste with no adverse reaction.
Types
Five companies produce diet bars specifically targeted to consumers seeking gluten-free options. These include the Autism Network for Dietary Intervention ANDI bar, thinkThin protein bars,
NuGo Free, ExtendBar Delight and PureFit. Additionally, NuGo Free and PureFit bars are vegan and completely casein-free. All bars range between 150 to 240 calories and contain 3 to 7 g of fat, 9 to 20 g of protein, 3 to 6 g of fiber and 0 to 13 g of sugar.
Considerations
The International Journal of Obesity published a meta-analysis in 2003 that compared the use of meal replacement bars and traditional reduced-calorie diets for weight loss. Although both methods produce significant weight loss, groups that adhered to meal replacement plans lost significantly more weight, on average 7 to 8 percent of body weight. Cardiovascular disease risk factors also reduced from the weight loss, and study results show that replacing one meal with a meal replacement can promote sustainable weight loss.
Warnings
Eating fewer than 1,500 calories as a male and 1,200 calories as a female can be dangerous. The body can be tricked into starvation mode and hold on to the calories it receives. Individuals seeking gluten-free products cannot assume a product is gluten-free without checking the label for products listed in the ADA guidelines. People who also have dairy complications should consume gluten-free vegan products.
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