Gluten-free products are popping up in every supermarket’s aisles. Despite the premium price tags, people are flocking to gluten-free options (such as bread, pasta and cereal), equating them with a healthier diet. But that is not necessarily the case, says Kate Comeau, a registered dietitian with Dietitians of Canada in Montreal.

Gluten is a type of protein found in grains such as wheat, rye and barley. Lately, it has been getting a bad rap, with news reports claiming gluten is responsible for obesity, Alzheimer’s disease and heart disease. The trend has extended from food products to “gluten-free” cookbooks and even restaurants offering gluten-free menus.

While members of the general public are embracing the trend, Comeau says, in reality, less than 8% of the population would benefit from a diet free of gluten.

“We’re concerned about the pressure these new diets can put on those who are most in need,” Comeau says. “We know these products are being marketed as ‘healthier,’ when they can be less nutritious and more expensive than their regular counterparts.”

Approximately 6% of people in Canada have a sensitivity or intolerance to gluten, says Comeau. An even smaller percentage have been clinically diagnosed with celiac disease, a medical condition that requires the removal of gluten from your diet.

A recent report conducted by Health Canada estimates that celiac disease affects one in every 100 to 200 people in North America, and that 300,000 Canadians could have this disease; however, many remain undiagnosed.

Celiac disease is a chronic inflammatory disease of the intestines. People who suffer from it often fail to absorb minerals and vitamins, and consequently develop premature osteoporosis, anemia and vitamin deficiencies.

For these patients, eating gluten can bring on symptoms such as bloating, chronic diarrhea or constipation, unexplained weight loss, abdominal pain, vomiting and anemia. The wide range of symptoms is one of the factors that make this disease difficult to diagnose.

Betty Hildebrand, 38, senior sales manager with TD Mutual Funds in Calgary, was diagnosed with celiac disease two years ago. Before diagnosis, she spent most of her life going to endless medical appointments and living with chronic pain.

“At the point when I was being tested, I was so sick I was literally living in a fog,” she says. “When I finally got diagnosed, my condition was so severe [that] doctors were surprised my organs hadn’t shut down because I was no longer absorbing any minerals or nutrients.”

Today, Hildebrand is living symptom-free but is aware of what can happen if she comes in contact with gluten. But the new gluten awareness isn’t as helpful as you would think, she says: “It’s great that there’s more awareness out there now. But, at the same time, this new fad drives me crazy. All of a sudden, everyone [claims to be] gluten-sensitive, and servers and kitchen staff are not being as careful as they should be.”

Hildebrand calls restaurants ahead of time to inform them of her condition: “Especially if you are out with a client, you don’t want to make a big deal about your medical condition.”

At home, Hildebrand doesn’t expect her family to eat gluten-free. She uses a separate toaster and designated counter space to eliminate cross-contamination. As for packaged, gluten-free items stocked on supermarket shelves, she rarely purchases them.

“The cost is huge for those items, and I don’t think they’re worth it,” she says. “You would be surprised at how many things you can eat that are naturally gluten-free and provide a balanced diet.”

Comeau agrees that gluten-free diets can be healthy, but adds that the average person tends to miss out on essential nutrients when cutting gluten out of their diet.

“We see a lot of clients who don’t supplement their fibre intake with fruits and vegetables,” Comeau says. “And that can be [of] concern [regarding] their health.”

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