What’s the difference between gluten-free and gluten-reduced? And why does the country of production make a difference?
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Articles on Gluten avoidance
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People with conditions such as celiac disease must follow a gluten-free diet to manage symptoms and health. But avoiding gluten is difficult, costly and linked to nutrition issues and quality of life.
This new study could make it seem that gluten intake is protective against developing type 2 diabetes. But there’s a more likely explanation.
Most people eat about a kilo of wheat a week but for others it can cause painful health concerns. So why not isolate the parts of wheat that cause problems, and remove them from future crops.
In some cases, clinicians recommend special diets; in others, they’re instigated by parents eager to find anything that may help their child.
CSIRO conducted a nationwide survey to quantify the number of Australians avoiding wheat and to ask them why.
Top contributors
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Bennett Chair of Autism, Telethon Kids Institute, The University of Western Australia
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Postdoctoral research fellow, CSIRO
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Associate Professor in Microbiology and Fermentation Technology, Federation University Australia
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Senior Lecturer in Microbiology and Fermentation Technology, Federation University Australia
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Professor and ARC Australian Laureate Fellow, The University of Western Australia
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Clinical Assistant Professor of Nutrition and Dietetics, University of Canberra
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Research Coordinator, Department of Food and Human Nutritional Sciences, University of Manitoba
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Assistant Professor of Nutritional Epidemiology, University of Manitoba
