To offer you the best service possible, Dr. Schär Institute uses cookies. By using our services, you agree to the use of cookies. I agree

Healthcare professional Resource for Gluten Related Disorders.

Dr. Schär Institute

Benefits of a gluten-free diet

Benefits of a gluten-free diet
Benefits of a gluten-free diet
Individuals with celiac disease can lead a symptom free life. A strict gluten-free diet is associated with resolution of symptoms and a return to health. However, a strict gluten-free diet requires diligence and avoidance of even traces of gluten [1].
Upon initiation of  a strict gluten-free diet after diagnosis, the first positive effects are visible after a few weeks. The symptoms resolve, general health improves and weight loss may be recovered [1]. Serological tests normalize, the small intestine mucous membrane regenerates and deficiency symptoms can be improved. Most individuals who maintain a strict gluten-free diet can live symptom-free [1,2]. A strict gluten-free diet reduces the risk of long-term health problems, as well as the occurrence of adverse effects and complications of celiac disease.

Benefits of a gluten-free diet

  • Antibody values normalize
  • Small intestine mucosa regenerates
  • Risk of consequential damage decreases
  • Nutrients are absorbed and utilised by the body again
  • Weight loss is normalized
  • Health and physical condition improves
  • Overall health is improved
  • Quality of life improves
  • Normalization of growth and developmental patterns in children and adolescents
  1. Rostrom A, Murrary JA, Kagnoff MF. American Gastroenterology Association (AGA) Institute technical review on the diagnosis and management of celiac disease. Gastroenterology 2006; 131: 1981-2002.
  2. Green PH, Cellier, C. Celiac disease. N Engl J Med 2007; 357: 1731-43

Further information on this topic

Studies 1

Show all

Glycaemic index of some commercial gluten-free foods


Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.

The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.

The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.

The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.

Resource: Eur J Nutr. 2014 Oct 17.

Francesca Scazzina • Margherita Dall’Asta • Nicoletta Pellegrini • Furio Brighenti
2014 October