It’s an ingredient in thousands of our favourite foods that’s become a villain in the eyes of wellness influencers.
Gluten — the protein in wheat products like bread and pasta — is avoided by some eight per cent of Brits for ‘health’ reasons, according to polls.
But one of the UK’s top 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 ZOE diet app, some of the most popular gluten-free foods are seriously lacking in vital nutrients like fibre and filling protein — which will curb hunger pangs and limit snacking.
And unlike the gluten-containing alternative, they are packed with chemicals like emulsifiers that have been linked to rising incidences of bowel cancers in the under 50s.
Professor Tim Spector reveals why gluten free alternatives may leave you hungry and contribute to your intake of potentially harmful additives
In a video clip posted to the scientists’ TikTok channel, Prof Spector analysed four different types of pasta, and concluded the gluten free option is the worst for your health.
‘Don’t be fooled into thinking that if a product is gluten-free that means it’s healthier…wholegrain alternatives are often less processed,’ he said in the TikTok video that’s so far amassed 40,000 views.
Around one in 100 people in the UK suffer coeliac disease, whereby the immune system overreacts to gluten.
The condition means patients suffer a number of debilitating symptoms when they eat gluten, including abdominal pain, bloating and diarrhoea.
Over time, damage accumulates in the gut, often leading to serious nutrient deficiencies and nerve damage.
However it’s thought that a further 13 per cent of people suffer what’s known as non-specific gluten sensitivity (NCGS).
This is when eating the protein triggers unpleasant symptoms like bloating and irregular bowel habits.
Scientists aren’t yet sure the reason why some people are affected by this, and some believe it could be due to a nocebo effect — when expecting to suffer symptoms brings them on.
Prof Spector has conducted an analysis of four popular types of pasta on supermarket shelves to compare the nutrition to that of gluten-free alternatives.
‘There’s a big craze at the moment for buying gluten-free pastas thinking they are going to be good for you,’ Prof Spector said in the clip.
‘But there are some problems.’
Selecting a packet of gluten-free spaghetti he says, ‘this one, made of rice and corn and emulsifiers actually have very little in the way of protein or fibre.
‘It is made up of about seven per cent fibre and around three per cent of protein.
‘Compared to regular wheat which actually contains nearly six per cent protein and about two per cent of fibre.
‘If you want extra fibre go to whole wheat spaghetti. This one has eight per cent fibre and similar amounts of protein.’
For those who need a gluten-free option, Prof Spector recommends pasta made from red lentils.
Studies estimate that around eight per cent of Brits opt not to eat gluten because they believe it’s a healthier choice.
‘I’ve started using these in my cooking, they’re getting better all the time.
‘These guys hav about the same fibre as wholewheat spaghetti and about 12 per cent protein.’
‘Look at those labels and make a healthy choice.’
Previous studies have suggested that gluten-free options may not be better for our waistline, 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 crackers, gluten-free foods contained more fat, salt and sugar and also had lower fibre and protein content than their equivalents.
The costs were also significantly higher across all food categories – the median cost of gluten-free brown and white bread and white and wholegrain flour was over four times the price of regular equivalents.
Speaking of the findings, published in the Journal of Human Nutrition and Dietetics in 2018, the study author Dr Rosalind Fallaize concluded that gluten-free foods ‘don’t offer any nutritional advantages over regular foods.
‘[They] are not a healthier alternative for people who do not require a gluten free diet,’ she concluded.
