Whole Grains and the Gluten-Free Diet

Recent attention to whole grains has increased with the Dietary Guidelines for Americans 2005 recommendation to eat at least three servings of whole grains daily. This new emphasis follows research linking whole grains to reduction of chronic disease risk. The American population in general is not meeting this recommendation. For a person diagnosed with celiac disease, a gluten-free diet and the elimination of one of the most common grains in the U.S. makes meeting those recommendations even more challenging. Many gluten-free whole grain options are available and several are exceptionally nutrient dense. Familiarity with these grains, however, is limited. Educating patients on gluten-free whole grains and helping them to incorporate these foods can improve the nutrient profile and add fiber to a gluten-free diet.