Celiac disease, an allergy to gluten that causes damage to the intestine, affects 1% of Australians. But more than ten times this number, or around 11% of the population, follows a gluten-free diet by choice, and up to 30% of people in the United States try to reduce their gluten intake.
Gluten-free foods are frequently perceived as a healthier alternative, because of a alignment with a “wellness lifestyle”. But is there scientific evidence to support this?
