Is gluten necessary in the diet?
In 1728, an Italian scientist described gluten as a distinct, significant component of wheat flour. Several decades later, a method was developed for extracting it by washing the flour with water. These discoveries made it possible to study the properties of cereals in greater detail, even before the chemical structure and physical properties of proteins were understood. Today, gluten plays an important role in food technology, but its presence in the daily diet is not essential for a balanced diet.
What is gluten and what roles does it play in food? Is gluten essential for the body? When is it justified to exclude gluten? How does eliminating gluten affect the nutritional value of your diet? FAQ – Is gluten necessary in the diet?
What is gluten and what roles does it play in food?
Gluten is found in products made from wheat, rye and barley, as well as their varieties and hybrids. Seitan, which is made from wheat gluten and used as a plant-based meat substitute, is particularly high in gluten. Isolated gluten may also be an ingredient in baking mixes, where it is used to modify the structure of the dough.
In the case of packaged foods, information regarding the presence of cereals containing gluten must be included in the list of ingredients. In accordance with allergen regulations, the names of such cereals must be clearly highlighted. When wheat flour is combined with water and kneading begins, some of the proteins present form a three-dimensional network. Glutenins primarily give the dough its elasticity, whilst gliadins increase its extensibility. Thanks to this structure, the dough retains some of the carbon dioxide produced during yeast fermentation, which affects the volume of the baked goods and the porosity of the crumb.
Is gluten essential for the body?
The human body needs protein and the amino acids it provides, but it does not require the consumption of any specific cereal protein. No daily requirement for gluten has been established, as it is not considered an essential nutrient.
Gluten proteins contain amino acids which the body utilises after digestion and absorption. However, their composition is not nutritionally optimal. Compared with human requirements, they contain relatively little lysine, which is an essential amino acid. Among the better sources of protein that do not naturally contain gluten are eggs, fish, dairy products, meat and pulses.
When is it justified to exclude gluten?
Confirmed coeliac disease requires a strict, lifelong gluten-free diet. In the diagnosis of coeliac disease, the key blood test is the measurement of immunoglobulin A (IgA) antibodies against tissue transglutaminase. At the same time, total IgA levels are assessed to account for a possible deficiency of this class of antibodies. The tests are carried out whilst the patient is still consuming gluten, as stopping gluten intake too early may make it difficult to obtain a reliable result.
The diagnosis of coeliac disease in adults often also involves the examination of duodenal mucosal biopsies taken during gastroscopy. The 2025 European guidelines permit diagnosis without a biopsy in selected individuals under the age of 45, provided that very high concentrations of the relevant antibodies are detected and the result is confirmed in a second blood sample. The choice of diagnostic pathway is determined by a specialist doctor.
Comparison of the estimated dietary fibre and gluten content in 100 g of selected flours
~2,7
~8
~10,3
0*
~1,9-7,3
0*
*Buckwheat and maize flours are naturally gluten-free, but may become contaminated during production.
How does eliminating gluten affect the nutritional value of your diet?
The nutritional value of a gluten-free diet depends primarily on the choice of products used to replace traditional cereal-based foods. Rice, maize, potatoes, buckwheat, quinoa and millet are naturally gluten-free, but they differ in their protein, fibre and mineral content. For example, buckwheat or chickpea flour has a different, significantly richer nutritional profile than refined maize starch or potato flour.
Products labelled as gluten-free do not necessarily have a lower energy content, nor do they contain less sugar, fat or salt than their traditional equivalents. Comparisons of the composition of products available on the market have revealed significant differences between categories and manufacturers.
"The human body needs protein, but it does not specifically need gluten. It is possible to eliminate it completely from one’s diet and still eat a balanced diet, provided the right products are chosen. However, this does not mean that everyone should give up bread, pasta or other products containing gluten. For most people, there is no medical justification for avoiding it, and the overall nutritional value of one’s daily diet is far more important than the mere presence of gluten." Anna Zięba – Dietitian
FAQ – Is gluten necessary in the diet?
Does the human body need gluten?
No. Gluten is not recognised as an essential nutrient, so there is no specific daily requirement for its intake. The body does, however, need protein and amino acids, which can also be obtained from foods that are naturally gluten-free.
Is gluten healthy or harmful?
For most people, gluten is simply a component of food, and there is no evidence that consuming it is in itself harmful to health. The issue primarily affects people with coeliac disease and certain wheat- or gluten-related disorders. It is worth bearing in mind that the nutritional value of bread or pasta is not determined by gluten content alone.
What will happen if I cut out gluten completely?
For someone without a gluten-related condition, cutting out gluten need not cause any noticeable changes in how they feel. Much depends on what you replace wheat, rye and barley products with. If your diet becomes less varied, it may provide less fibre and certain nutrients.
Is a gluten-free diet healthier than a traditional one?
Not necessarily. It has not been shown that simply eliminating gluten improves the health of people who have no medical reason to avoid it. Both traditional and gluten-free diets can be well-balanced or poorly balanced.
Which foods contain the most gluten?
Large amounts of gluten are found in products based on wheat proteins, particularly in seitan and isolated wheat gluten. Other sources include traditional bread, pasta, semolina, couscous, bulgur and baked goods made from wheat, rye or barley. The exact content depends on the recipe and the type of product.
Is gluten a protein, and can the body utilise it?
Yes. Gluten is a mixture of proteins which, during digestion, break down into smaller fragments and amino acids. However, its proteins do not have an optimal amino acid composition, as they contain relatively little lysine. Therefore, gluten should not be regarded as a particularly valuable source of complete protein.
Can gluten cause stomach ache and bloating?
These symptoms may occur in people with coeliac disease or non-coeliac gluten sensitivity or wheat sensitivity. However, gluten itself is not always to blame. In some people, symptoms following the consumption of wheat may be linked to fructans, which are fermentable carbohydrates.
How can I tell if gluten is causing me problems?
Stomach ache, bloating or tiredness on their own are not sufficient to diagnose a gluten-related condition. If coeliac disease is suspected, your doctor may order tests for IgA-class antibodies against tissue transglutaminase and a total IgA test. Further diagnosis depends on the results and your clinical presentation.
Should I cut out gluten before a coeliac disease test?
You should not do this on your own. Reducing or eliminating gluten before diagnosis may lower the levels of characteristic antibodies and make it harder to diagnose the condition. If you have already cut out gluten, it is advisable to discuss the next steps with a gastroenterologist.
Do gluten-free products contain more fibre and vitamins?
Not always. Some gluten-free products, such as those made from buckwheat or chickpea flour, can be a valuable source of fibre and other nutrients. On the other hand, products based mainly on refined starch may contain relatively little fibre. It is best to compare the nutritional information on the packaging.
Do oats and oat flakes contain gluten?
Oats naturally contain proteins called avenins, which differ from the typical gluten proteins found in wheat, rye and barley. The problem can arise from contamination of oats with other cereals during production. People with coeliac disease should choose oats that are properly labelled as gluten-free and take their individual tolerance into account.
Who should avoid gluten for life?
A strict, lifelong gluten-free diet is the cornerstone of treatment for coeliac disease, including the associated Duhring’s disease. In the case of a wheat allergy, it is essential to avoid the identified allergen, but this does not always mean eliminating all gluten-containing cereals. In the case of non-coeliac gluten or wheat sensitivity, the extent of dietary restrictions is determined on an individual basis following appropriate diagnosis.
Sources:
Liu, L., Yang, H., Zhang, Q., Chen, X., Wang, Y., Shen, Q., & Ding, W. (2026). Gluten composition, modification, and applications in gluten-free food: A review. International journal of biological macromolecules, 346, 150625. https://doi.org/10.1016/j.ijbiomac.2026.150625 Al-Toma, A., Zingone, F., Branchi, F., Schiepatti, A., Malamut, G., Canova, C., Rosato, I., Ocagli, H., Trott, N., Elli, L., Popp, A., Gianfrani, C., Auricchio, R., Neefjes-Borst, A., Sanders, D. S., Cellier, C., Mulder, C. J., Bouma, G., Lundin, K. E. A., Sollid, L. M., … Schumann, M. (2025). European Society for the Study of Coeliac Disease 2025 Updated Guidelines on the Diagnosis and Management of Coeliac Disease in Adults. Part 1: Diagnostic Approach. United European gastroenterology journal, 13(10), 1855–1886. https://doi.org/10.1002/ueg2.70119 González, M. P., López-Laiz, P., Achón, M., de la Iglesia, R., Fajardo, V., García-González, Á., Úbeda, N., & Alonso-Aperte, E. (2025). Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications. Foods (Basel, Switzerland), 14(5), 894. https://doi.org/10.3390/foods14050894
ADDED:
05/11/2026
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