Victoria NewburyKin 110 Human Performance and NutritionBarry BraunDue: November 24th, 2013Gluten-free diets are beneficial to people who do not have celiac diseaseCeliac disease (CD) is a genetic, autoimmune disorder in which the immune system attacks itself after the consumption of gluten. Long-term gluten consumption with this condition can lead to many physical and mental health problems (Green, 2001; Pietzak, 2012). A gluten-free diet is the most effective treatment for patients with CD; usually it will cure all symptoms ofthe disease. This diet is also becoming very popular among people without CD. Although it has been considered as a “fad diet”, they are a healthy option for many people. As the diet has grownin popularity, so has the abundance of gluten-free products in local grocery stores and restaurants, making it more convenient, accessible, and affordable (Pietzak, 2012). Gluten-free diets are a viable option for people who do not have celiac disease because of the increasing abundance of gluten-free food products, the health benefits associated with gluten-free diets, and the high number of undiagnosed cases of celiac disease.A gluten-free diet excludes all foods containing wheat (including einkorn, emmer, spelt, and kamut), rye, barley, and any combination of these (such as triticale which is a cross between wheat and rye) (Rampertab, 2006). Before CD was a prevalent disease, it was very difficult to follow such a diet because it was inconvenient, especially in social situations and when travelling. Gluten-free products were not always available at certain restaurants and stores, andwere, in general, very expensive. In recent years, this has changed as gluten-free diets are becoming more popular (Pietzak, 2012). Many restaurants have made it more convenient to follow the diet by offering separate gluten-free menus to accommodate customers. Another added convenience occurred in 2006 when the FDA passed the Food Allergen Labeling and Consumer Protection Act. This required food labels to specify all wheat and common allergens inthe product. The law also allowed companies to state on labels whether or not the product is “gluten-free”, “free of gluten”, or “without gluten”. The standard to be considered as “gluten-free”, or any of the other synonymous terms, is if a product contains less than 20 parts per million of gluten (National Digestive Diseases Information Clearinghouse, 2008). These labels make it easier to pick out products acceptable for the diet, especially products that are processed. Processed products tend to have more ingredients than non-processed products and therefore dieters need to be more careful when purchasing them. More and more companies are creating gluten-free products because of the increasing popularity of the diet. By 2015, it is expected that the U.S. market for gluten-free foods and beverages will exceed 5 billion dollars (Marcason, 2011). Many grocery stores have entire sections of the store dedicated to gluten-free products. With the increased abundance of products, there is also a decrease in cost. This decrease in cost has made it more affordable for consumers who are in lower socioeconomic classes to be on the diet (Piezak, 2012). The gluten-free diet is becoming a viable option for more people because of the increase in convenience, accessibility, and affordability.The prevalence of CD in the United States on average, healthy people is approximately .75%. The prevalence increases on people who have related symptoms and who have first-degree and/or second-degree relatives who are celiac to 1.8%, 4.5%, and 2.6%, respectively. African-Americans, Hispanic Americans, and Asian Americans have a lower chance of CD with .42%(Fasano et al., 2003). While these may seem like minor percentages, this amounts to nearly 3 million Americans being affected (Green et al., 2001). It is estimated that CD is even more prevalent than thought, as there are many people who go undiagnosed for long periods of time. Only about 5% of people who have CD actually know that they have it (Marcason, 2011). Peoplewithout CD, especially those with increased risk, should be on a gluten-free diet because of the high number of cases that go undiagnosed. The average amount of time it takes for a person to bediagnosed is four years and only 52 percent of people claim to have had a prompt diagnosis (Green, 2001). The cause for delayed diagnosis is often due to people being asymptomatic or showing varied symptoms, refusal of physicians to perform procedures, and refusal of insurance companies to pay for procedures (Fasano, 2003; National Digestive Diseases Information Clearinghouse, 2008; Pietzak, 2012). Common symptoms of CD include: abdominal bloating and pain, chronic diarrhea, vomiting, constipation, irregular stool, loss of weight. Less likely symptoms of CD include: anemia, fatigue, bone/joint pain, arthritis, osteoporosis, depression or anxiety, numbness, seizures, irregular menstrual cycle, infertility, cankers, rash (National Digestive Diseases Information Clearinghouse, 2008). The amount of time it takes to be diagnosed in combination with the severity and variety of symptoms is reason enough for people to take up a gluten-free diet. Some argue that the human body hasn’t evolved to digest gluten andshouldn’t be in our diets anyways (Pietzak, 2012). In order to improve the diagnostic rate in North America it is recommended that an active case-finding strategy be implemented during primary care visits (Catassi et al., 2007). According to Catassi, This strategy would allow physicians to detect CD in people who don’t present common symptoms (Rampertab, Pooran, Brar, Singh, & Green, 2006). In the meantime, gluten consumption can be considered asomewhat risky health decision, especially for people with an increased risk of having it. Gluten-free diets are a healthy option and much less risky.Gluten-free diets offer many health benefits that can make them more attractive than dietsincluding gluten. This diet relieves gastrointestinal problem by improving gastrointestinal absorption. This diet can also relieve general signs of gas, bloating, diarrhea, constipation, trouble concentrating, and fatigue (Marcason, 2011). The diet can also contribute to weight loss as it cuts out many unhealthy foods that contain refined carbohydrates, such as bread, muffins, and pastries. Many celebrities, such as Gwyneth Paltrow, Meredith Viera, and Russell Crowe,