Gluten-free labeling confused with weight loss trend

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Updated: August 4, 2011 4:20PM

I’ve been around long enough to see plenty of trends come and go — many of them focusing on how to lose weight. In the ’80s and ’90s, it was all about fat free. By early 2000, Dr. Atkins made a comeback as the “weight loss king,” and cabbage soup and high-protein trends followed in his tracks. In 2011, gluten-free seems to be the latest way to eat without gaining. Unfortunately, like all the other weight-loss strategies, gluten-free might have its place, but it’s not in the world of weight loss.

Gluten-free products are a godsend for those who suffer with celiac disease, an inability to tolerate wheat protein (gluten). According to the University of Chicago Celiac Disease Center, almost 3 million Americans suffer from the disease — slightly more than 1 percent of the U.S. population. Yet, gluten-free products have increased in sales 74 percent from 2004 to 2009.

Dan Casey, owner of Casey’s Foods in Naperville, definitely has noticed a surge in patrons requesting gluten-free products.

“In fact, we mark gluten-free products in our aisles so people can recognize them,” he said. “Additionally, we have a handout that we give to people explaining what gluten-free products are.”

Although studies show the growth of gluten-free products expands the options for those who suffer with celiac disease, people are missing the mark if they’re hoping for weight loss from eating the products.

Christine Palumbo, a Naperville-based registered dietitian and adjunct faculty member at Benedictine University, says there are some problems associated with eating a gluten-free diet when it isn’t warranted.

“Many of the special gluten-free grain products are made of refined flours, such as wheat, corn and potato starch and may be lacking in nutrients and phytochemicals found in whole grains,” Palumbo said. “These products are often unfortified, too. If a person isn’t careful, their diet can be low in fiber and folic acid.”

One of the most important points Palumbo shared is that just because a product is labeled gluten-free does not mean it is low in calories. In fact, the opposite may be true.

“The food manufacturers need to add more fats and sugars to make the foods taste better,” Palumbo said. “People who state they feel better may be experiencing a placebo effect from cutting out the junk food and eating a healthier diet, such as including more produce. This may also result in weight loss.”

As more and more people look to the Internet to self-diagnose, they may be missing the mark and misdiagnosing themselves with diseases they don’t actually have. Your best bet? See your physician to be properly diagnosed.

Here is an interesting bit of research passed on by Palumbo. Packaged Facts conducted an online nationwide survey of 1,881 adults, including 277 consumers of gluten-free products, in the fall of 2010 which found:

46 percent buy gluten-free foods/beverages because of the perception they’re generally healthier.

30 percent do so to manage their weight.

22 percent consider gluten-free labeled foods generally higher quality.

Just 8 to 12 percent buy gluten free because they or a member of their household has celiac disease or an intolerance to gluten, wheat or other ingredients.

If you’re looking to lose weight, stick with the basics: whole foods, including healthy proteins, vegetables, fruits and whole grains. Reduce fast food and processed food consumption. If you do suffer from celiac disease, try reputable resources, including www.celiacdisease.net/.

If you’re looking to drop a few pounds before warm weather hits, skip the trends and go back to basics, including regular exercise and increased consumption of whole, natural foods.

Contact Nicki Anderson at nicki@realityfitness.com.