People living with celiac disease or gluten intolerance opt for a low-gluten or gluten-free diet to manage their symptoms.
In autoimmune conditions, such as celiac disease, for instance, the body’s immune system reacts to gluten by targeting the small intestine.
Those with gluten intolerance, or gluten sensitivity, report that the protein triggers gastrointestinal symptoms, even in the absence of celiac disease.
However, an increasing number of people are adopting a gluten-free diet, even if they do not have celiac disease or gluten allergy. But some recent studies have suggested that doing so may have adverse health consequences, such as raising the risk of developing type 2 diabetes.
