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By Sinead Golley, CSIRO
At different times, fat, sodium, carbohydrates, sugar and protein have all been targeted as “bad” dietary factors. Right now the focus seems to have shifted to gluten: a protein found in cereal grains, especially wheat but also rye, barley and oats.
For a small proportion of consumers such as those diagnosed with coeliac disease or wheat allergy, the avoidance of wheat and other gluten-containing foods is essential. Symptoms for sufferers can include nausea, vomiting, cramping, bloating, abdominal pain, fatigue and even very serious conditions such as liver disease.
The prevalence in the population of coeliac disease and wheat allergy, while significant, sits between one to two per cent.
But consumer foods labelled as either “gluten-free” or “lactose-free” are growing. And restrictive diets such as paleo – which advocates eliminating grain and dairy products – are also growing in popularity.
This video contains a great gluten free recipe. (Post continues after video)
This suggests a lot more people are making the choice to go gluten- or wheat-free over and above those with a diagnosed allergy.
To understand more about this trend CSIRO conducted a nationwide survey of nearly 1,200 people selected at random from the Australian electoral roll. The aim of the research was not only to quantify the prevalence of wheat avoidance in Australia but also to understand why they made this decision.