It’s an ingredient found in thousands of our favorite foods that has become a villain in the eyes of wellness influencers.
About eight per cent of Britons avoid gluten – the protein found in wheat products such as bread and pasta – for “health” reasons, according to surveys.
But one of the UK’s leading diet gurus has issued a stark warning against popular gluten-free products due to potential health risks.
According to Professor Tim Spector, nutrition expert and founder of the popular diet app ZOE, some of the most popular gluten-free foods are severely lacking in vital nutrients such as satiating fibre and protein, which reduce hunger pangs and limit snacking.
And unlike the gluten-containing alternative, they are packed with chemicals like emulsifiers that have been linked to increased incidence of bowel cancers in those under 50.
Professor Tim Spector reveals why gluten-free alternatives can trigger hunger and contribute to the ingestion of potentially harmful additives
In a video clip posted on the scientists’ TikTok channel, Professor Spector analysed four different types of pasta and concluded that the gluten-free option is the worst for health.
“Don’t be fooled into thinking that just because a product is gluten-free means it’s healthier… whole grain alternatives are often less processed,” she said on TikTok. video Which has so far accumulated 40,000 views.
Around one in 100 people in the UK have coeliac disease, in which the immune system overreacts to gluten.
The condition means patients suffer a range of debilitating symptoms when they eat gluten, including abdominal pain, bloating and diarrhoea.
Over time, damage accumulates in the gut, often leading to severe nutrient deficiencies and nerve damage.
However, an additional 13 percent of people are believed to have what is known as non-specific gluten sensitivity (NSG).
This is when eating protein triggers unpleasant symptoms like bloating and irregular bowel habits.
Scientists are still unsure why some people are affected by this, with some believing it could be due to a nocebo effect – when the expectation of experiencing symptoms triggers them.
Professor Spector has conducted an analysis of four popular types of pasta on supermarket shelves to compare their nutritional value with that of gluten-free alternatives.
“There is a huge trend right now to buy gluten-free pastas thinking that they will be good for you,” Professor Spector said in the video.
“But there are some problems.”
Selecting a packet of gluten-free spaghetti, she says: ‘These, made from rice, corn and emulsifiers, actually have very little protein or fibre.
‘It is composed of approximately seven percent fiber and about three percent protein.
‘Compared to regular wheat, it actually contains almost six percent protein and about two percent fiber.
“If you want more fiber, opt for whole-wheat spaghetti. These have eight percent fiber and similar amounts of protein.”
For those needing a gluten-free option, Professor Spector recommends pasta made with red lentils.
Studies estimate that around eight per cent of Britons choose to go gluten-free because they believe it is a healthier option.
‘I’ve started using them in my kitchen and they just keep getting better.
‘These have about the same fiber as whole-wheat spaghetti and about 12 percent protein.’
‘Look at the labels and make a healthy choice.’
Previous studies have suggested that gluten-free options may not be better for our waistlines, either.
Researchers at the University of Hertfordshire analysed the nutritional profiles of more than 1,700 supermarket food products and found that, with the exception of biscuits, gluten-free foods were higher in fat, salt and sugar and lower in fibre and protein than their equivalents.
Costs were also significantly higher across all food categories: the median cost of gluten-free brown and wholemeal bread and white and wholemeal flour was more than four times the price of their regular equivalents.
Speaking about the findings, published in the Journal of Human Nutrition and Dietetics in 2018, study author Dr Rosalind Fallaize concluded that gluten-free foods “offer no nutritional advantage over regular foods.”
“They are not a healthier alternative for people who do not need a gluten-free diet,” she concluded.