Gluten Education Center

Evidence-based information to help you understand gluten and its impact on health

What is Gluten?

Gluten is a protein found in wheat, barley, rye, and some other grains. It acts as a binding agent in foods, giving them structure and texture. While harmless for most people, gluten can cause health issues for those with certain conditions.

Learn more about gluten from Johns Hopkins Medicine
  • Celiac Disease: An autoimmune disorder triggered by gluten consumption.
  • Non-Celiac Gluten Sensitivity: A condition where individuals experience symptoms similar to celiac disease but without the same antibodies or intestinal damage.
  • Wheat Allergy: An allergic reaction to wheat proteins, including but not limited to gluten.
Read more about gluten-related conditions from UK HealthCare
Reading Food Labels

Understanding food labels is crucial for identifying gluten-containing products. Look for terms like wheat, barley, rye, malt, and oats (unless specified as gluten-free). Be aware that gluten can hide in unexpected ingredients like modified food starch or natural flavors.

FDA guide on gluten-free labeling
Gluten-Free Diet

A gluten-free diet is essential for people with celiac disease and can be beneficial for those with gluten sensitivity. However, for others, it may lead to nutritional deficiencies if not carefully planned. Always consult with a healthcare professional before making significant dietary changes.

Harvard T.H. Chan School of Public Health on gluten-free diets