The Gluten-Free Diet for Nonceliacs — Good for All?
Suggested CDR Learning Codes:4000, 5110, 5120, 5220; Level 2
Suggested CDR Performance Indicators: 8.1.4, 8.3.1, 8.3.6, 12.2.1
The gluten-free marketplace is a multibillion dollar industry in the United States alone, and gluten-free is a huge buzzword around the globe. With countless TV and newspaper segments devoted to both the advocates and detractors of the gluten-free diet, clients understandably want to know whether they should go gluten-free, too. Increasingly, the popular media is touting a gluten-free diet for weight loss, general wellness, fatigue, digestive distress, and more.
This CE course reviews and evaluates the current research available about both potential benefits and drawbacks of following a gluten-free diet for a variety of health conditions and generalized health promotion.
Upon completion of this course, nutrition professionals will be better able to:
- Describe celiac disease and a gluten-free diet.
- Identify health conditions beyond celiac disease for which a gluten-free diet is often promoted.
- Evaluate the strength of the research linking gluten to these conditions.
- Identify common nutritional deficiencies that may result from a gluten-free diet.
- Assess the pros and cons of initiating a gluten-free diet for weight loss and for general health.
Cheryl Harris, MPH, RD is a private practice RDN and writer in Northern Virginia. She specializes in nutrition for autoimmune health and wellness.
The author has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 2.00 CDR