NEW YORK, Feb 24: Gluten-free foods have gained widespread popularity among celebrities and wellness enthusiasts in recent years, often touted as healthy and weight-loss-friendly due to the misconception that they are carb-free. However, a new study has cast doubt on this belief, suggesting that gluten-free foods, particularly processed ones, may not be as beneficial as many assume.

Gluten is a protein found in wheat, barley, rye, and other grains. People with celiac disease or gluten intolerance typically choose gluten-free foods, such as fruits, vegetables, meats, and eggs, as well as processed items like gluten-free bread and pasta. However, recent findings indicate that not all gluten-free options are suitable for everyone, particularly the processed varieties, which may be high in hidden sugars, calories, and lacking essential nutrients like fiber and protein.

The study, published in the journal Plant Foods for Human Nutrition, analyzed 39 gluten-free products, comparing their nutritional composition with that of gluten-containing alternatives. The results showed that gluten-free foods were generally lower in protein and higher in sugar and calories.

Experts point out that simply switching to a gluten-free diet won't necessarily lead to weight loss unless portions are controlled, or whole foods like fruits, vegetables, and lean proteins are prioritized. Processed gluten-free foods can often be a trap for weight gain, as they tend to be higher in calories and lack important nutrients.

Gluten-free foods are primarily intended for individuals with gluten allergies or sensitivities, who may experience a range of symptoms, including diarrhea, bloating, stomach aches, rashes, and dry skin. However, for people who don't have gluten sensitivities, consuming gluten-free foods might not offer the expected health benefits. Instead of aiding weight loss, they could contribute to weight gain.

A 2021 study published in the journal Nutrients found that 81% of people following a gluten-free diet gained weight over a two-year period. Additionally, individuals with celiac disease saw an increase in their body mass index (BMI), rising from an average of 24 to 24.6 after adopting a gluten-free diet.

Sachin Rustgi, a professor of molecular breeding at Clemson University and co-author of the study, explained that many gluten-free products lack wheat, rye, barley, and oats, which are rich in arabinoxylan, an insoluble fiber that promotes digestive health by easing bowel movements and preventing constipation.

The study highlights that opting for a gluten-free diet or choosing gluten-free products without any gluten intolerance may not be the best choice for overall health. Experts emphasize the importance of consuming a balanced diet that includes all essential nutrients, such as protein, fiber, complex carbohydrates, and important vitamins and minerals.