What is a potential risk of a gluten-free diet if not well-planned?

The potential risk of nutritional deficiencies in a poorly planned gluten-free diet primarily stems from the elimination of gluten-containing grains such as wheat, barley, and rye. These grains are significant sources of essential nutrients, including B vitamins, iron, and fiber. When individuals switch to a gluten-free diet, if they do not replace these foods with equally nutritious alternatives, they may not obtain adequate amounts of these vital nutrients.

For example, gluten-free products often rely on refined grains like rice or cornstarch, which may lack the broad nutrient profile found in whole grains. Moreover, individuals following a gluten-free diet may consume fewer fruits, vegetables, and legumes, which can further contribute to deficiencies in vitamins, minerals, and fiber. Inadequate intake of these nutrients can lead to various health issues over time, highlighting the importance of careful planning when adopting a gluten-free diet.

Ensuring a well-balanced intake from a variety of gluten-free food sources is essential for maintaining nutritional adequacy and preventing deficiencies.