A family uses gluten free grains for a child who has not been diagnosed with celiac disease. Which statement about gluten free diets is most accurate?

A family uses gluten free grains for a child who has not been diagnosed with celiac disease. Which statement about gluten free diets is most accurate?

• A. Are generally low in sugar and fat
• B. Are healthy and help prevent obesity
• C. May be deficient in essential nutrients
• D. Provide adequate protein to meet daily needs

Answer: (C)

Gluten-free diets remove wheat, barley, and rye, which are common sources of iron, folate, B vitamins, calcium, and dietary fiber—especially when grains are fortified. When a child without celiac disease avoids gluten, these nutrients can be missing unless the diet is carefully planned to include other rich sources or fortified gluten-free options. That makes the statement about potential nutrient deficiency the most accurate. Keep in mind that gluten-free foods aren’t inherently low in sugar or fat; some products add sugar and fat to improve taste and texture. Nor is a gluten-free approach guaranteed to be healthier or protective against obesity, since overall food choices determine energy balance. Protein adequacy isn’t guaranteed either, because many gluten-free substitutes are starch-heavy and may be lower in protein unless deliberate choices are made.

Gluten-free diets remove wheat, barley, and rye, which are common sources of iron, folate, B vitamins, calcium, and dietary fiber—especially when grains are fortified. When a child without celiac disease avoids gluten, these nutrients can be missing unless the diet is carefully planned to include other rich sources or fortified gluten-free options. That makes the statement about potential nutrient deficiency the most accurate.

Keep in mind that gluten-free foods aren’t inherently low in sugar or fat; some products add sugar and fat to improve taste and texture. Nor is a gluten-free approach guaranteed to be healthier or protective against obesity, since overall food choices determine energy balance. Protein adequacy isn’t guaranteed either, because many gluten-free substitutes are starch-heavy and may be lower in protein unless deliberate choices are made.