Publication Date
12-1-2025
Description
The Celiac Disease Foundation defines celiac disease as “a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine”(Celiac Disease Foundation). Gluten, which is wheat, rye, malt, and barley, causes the immune system to attack the small intestine, leading to long-term damage, preventing nutrition absorption. The foundation estimates that 1 in 100 people worldwide are affected by celiac disease; however, due to underdiagnosis, only 30 percent are aware of this. Symptoms of celiac disease include abdominal pain, vomiting, headaches, and neurological effects. Left untreated, celiac disease can also cause more serious side effects such as cancer, heart disease, infertility, malnutrition, osteoporosis, among countless others. The only treatment for celiac disease is a 100 percent gluten-free diet, including trace amounts of gluten from cross-contamination. To explore the American public’s perception of gluten-free diets, as well as the experience of those who eat gluten-free, a survey was conducted. 1000 respondents were asked, “Do you currently try to consume gluten-free products in your diet over other products which contain gluten?”, to which they could respond with a definite yes, a sometimes, or a definite no. Then, they were all asked varying questions regarding their views on the health of a gluten-free diet and potential policies regarding food handling for those on a gluten-free diet. Those who responded that they sought out gluten-free products at least some of the time were asked about the accessibility and affordability of gluten-free products, as well as their symptoms upon ingesting gluten.
Type
Report