Sales of gluten-free products are rising, with increasing numbers seeking to eliminate the protein from their diet. Whether for medical reasons or as an aid to weight loss, there has been a noticeable shift away from breads, cereals, pastas, soups and sauces, which contain it.
But, while it might offer a solution for those who suffer from celiac disease, it’s not necessarily the “healthy” option non-celiac consumers might hope.
So, are gluten-free products less healthy than products containing gluten, and what can the food and beverage industry do to improve this?
Are gluten-free products unhealthy?
Unfortunately, the answer to this question appears to be yes… significantly!
Firstly, they contain lower levels of protein, essential for muscle, bone and hormone health, and dietary fibres, essential for digestion.
“These products typically have lower protein and fibre content,” confirms Sachin Rustgi, Associate Professor in the Department of Plant and Environmental Sciences at Clemson University in South Carolina.
And further issues arise with the use of additives to offset these deficiencies.
“Incorporating dietary fibres during processing can inhibit protein digestion,” says Professor Rustgi.
And gluten-free also loses points in the gut-health conversation.
“A defining characteristic of gluten-free products is the absence of wheat and related grains, such as rye, barley and, in some cases, oats. Notably, wheat and rye are rich sources of a vital non-starch polysaccharide called arabinoxylan, which provide numerous health benefits for the gastrointestinal system by acting as a prebiotic, fostering the growth of beneficial gut bacteria,” says Rustgi.
These bacteria can enhance digestion, promote bowel regularity, and potentially reduce the risk of certain gastrointestinal disorders by maintaining a balanced gut microbiota. Moreover, arabinoxylan helps regulate blood sugar levels by slowing glucose absorption in the intestines.
There is also research to suggest that while consumers might have opted for a gluten-free diet to aid weight loss, it could actually have the opposite effect.
“Past research has indicated that long-term adherence to a gluten-free diet can lead to an increase in consumers' BMI and multiple nutritional deficiencies,” says Rustgi.
What’s more, these products tend to have a higher sugar and salt content, compared to their conventional counterparts.
“Gluten-free processed foods often have higher salt and sugar content than their regular counterparts,” says Katarina Mollo, clinical dietitian at the Center for Celiac Research and Treatment at Massachusetts General for Children. “The food industry loves to add those in to increase the palatability of the food.”
Are any gluten-free products not less healthy?
The good news is that yes, there are some gluten-free products, which compete with their gluten-containing counterparts.
“It is evident that gluten-free products in specific categories can be comparable to their counterparts. For example, gluten-free seeded bread has a significantly higher fibre content of 38.24g per 100g, surpassing its gluten-containing equivalent,” says Clemson University’s Rustgi.
Interestingly Rustgi believes this could be a result of previous research on gluten-free products leading to concern over negative health impacts.
“This difference can likely be attributed to efforts by manufacturers to address previously noted fibre deficiencies in gluten-free diets, by incorporating ingredients such as hydrocolloids, inulin, and pseudo-cereals like amaranth and quinoa,” he says.
However, the disparities between products are also observed between countries.
“These improvements vary across manufacturers and regions,” says Rustgi. “For instance, gluten-free products available in Spain reportedly have a lower fibre content compared to their gluten-containing counterparts, highlighting regional disparities in product formulations.”
What can industry do to address this problem?
Though gluten-free products are not currently comparable to their gluten-containing counterparts, the fact that foods such as seeded bread, have proven it’s achievable, will serve as inspiration to the industry. It will also offer hope to consumers who worry about the current health implications of a gluten-free diet.
So, what can industry do to achieve parity on health?
“There should be investment in research and development to create more balanced formulations of various gluten-free products using regionally available ingredients,” says Rustgi.
But industry can’t do it alone. Investment is needed to support manufacturers, particularly as production of gluten-free products is already higher than gluten-containing products.
“Collaboration with governments is needed to secure subsidies that would help reduce production and distribution costs, making these products more affordable,” says Rustgi.
And while it may take some time for gluten-free products to reach a point where they are as healthy as, or even more healthy than, gluten-containing products, there is definitely a large and enthusiastic market waiting to embrace the results.
“Interest and enthusiasm around gluten-free diets continues to grow dramatically,” says Dr Robert H Shmerling, senior faculty editor at Harvard Health Publishing.
So much so, that the global market for gluten-free foods and beverages is expected reach an estimated $14bn by 2032 - more than double its current value of $6.7bn, according to Statista.
And manufacturers are increasingly keen to cater to demand.
“We want the whole family to be able to enjoy Warburtons products,” said a spokesperson for baker brand, Warburtons, in response to the expansion of their gluten-free range.
