Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Robert G. Brannan*, Hannah Helton, Elizabeth A. Beverly and Melissa Russell
Background: The practice of gluten-free diets is on the rise, evidenced by the increase in gluten-free sales from $2.8 billion in 2015 to a projected $7.6 billion in 2020. People with celiac disease and non-celiac gluten sensitivity are required to avoid gluten containing products. It is important that registered dietitians are knowledgeable about this topic due to the prevalence and popularity of the gluten-free diet by those with or without celiac disease or non-celiac gluten sensitivity. Method: A mixed methods approach using qualitative (focus group) was used to generate topics for a quantitative (survey) that assessed knowledge and perceptions of a gluten-free diet from a representative sample of 508 registered dietitians. Results: Over 18% of respondents incorrectly identified gluten as a carbohydrate. Additionally, less than 80% of RDs correctly identified the presence or absence of gluten in semolina, spelt, kamut, and buckwheat. Regarding perceptions of a gluten-free diet, participants reported that the public is not aware of what gluten is, a gluten-free diet is not appropriate for the general public or weight loss, and the gluten-free diet is a fad when used outside of celiac disease and nonceliac gluten sensitivity. Conclusion: There is a need for improved education of a gluten-free diet in the areas of sources of gluten, labeling, and gluten-related disorders among Registered Dietitians.
Published Date: 2021-09-02; Received Date: 2021-08-12