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When Matt Damon recently credited his weight loss to going gluten-free, it reignited a familiar debate about this divisive dietary approach. <\/p>\n
But while The Odyssey star\u2019s claims have sparked discussion, the science behind weight loss tells a far more nuanced story than simply cutting out a single protein.<\/p>\n
Gluten is a naturally occurring protein found in grains such as wheat, barley and rye, which means it\u2019s commonly consumed in everyday foods like bread, pasta and cereal. For most people, gluten doesn\u2019t cause any health problems.<\/p>\n
But for those with coeliac disease \u2013 which affects about 1 per cent of people \u2013 avoiding it is essential. This autoimmune condition triggers an immune response to gluten, damaging the small intestine\u2019s lining, impairing nutrient absorption.<\/p>\n
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open image in gallery<\/p>\n
Matt Damon as Odysseus in the upcoming Christopher Nolan movie The Odyssey (Universal Pictures)<\/p>\n
Then there\u2019s gluten intolerance, or non-coeliac gluten sensitivity, a condition associated with symptoms like bloating and reflux. People with this condition also commonly experience problems beyond the digestive system, including headaches and skin rashes.<\/p>\n
Despite growing numbers of people reporting such symptoms, gluten intolerance remains hotly debated in terms of its causes and management. Currently, the only recommended approach is to adopt a gluten-free diet.<\/p>\n
For everyone else \u2013 those without coeliac disease or gluten intolerance \u2013 avoiding gluten-rich foods may be unnecessary and potentially problematic.<\/p>\n
Foods high in gluten, such as bread, pasta and cereal, don\u2019t just provide carbohydrates, they\u2019re also excellent sources of fibre and B vitamins.<\/p>\n
Removing these foods may inadvertently contribute towards nutrient deficiencies. Yet the market for gluten-free products continues to surge, with projections suggesting it will reach US$13.7 billion (\u00a310.2 billion) by 2030.<\/p>\n
Given that Damon didn\u2019t disclose any medical condition when discussing his weight loss goals, the likely explanation for his results lies in his overall diet and behaviour rather than gluten itself. Research published in Nutrients found no significant differences between gluten-free and gluten-rich diets in body fat or body weight among healthy adults.<\/p>\n
Mechanics, not magic<\/p>\n
The weight loss many people experience on gluten-free diets often comes down to mechanics rather than magic. Because gluten is in many energy-dense, carbohydrate-based foods, people eliminating it typically cut out items like pizza, fast food and pasta.<\/p>\n
This carbohydrate restriction leads to a reduction in glycogen \u2013 the stored form of carbohydrate in the human body. When glycogen is stored, water is stored alongside it.<\/p>\n
So when glycogen levels drop, water weight follows, creating the illusion of rapid fat loss. This phenomenon explains why people often see dramatic results in the first week or two of any new diet or exercise programme.<\/p>\n
About the author<\/p>\n
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