Gluten-Free Diet in the Context of Food and Nutrition Security, Food Safety, and Sustainability.

A gluten-free diet (GFD) is the only safe treatment for people with gluten-related disorders (GRDs). However, adherence to a GFD is challenging in different interconnected aspects related to food security, safety, and sustainability. These obstacles are critically contextualized in this review. In general, a GFD may increase the risk of food and nutritional insecurity, especially in populations with lower educational levels and purchasing power. Furthermore, avoiding cross-contact with foods containing gluten is challenging, reducing the options available for consumption and increasing fear and hypervigilance among individuals. The literature also reports gluten-free foods and inputs contaminated with heavy metals such as arsenic, mercury, and mycotoxins, and they may have shortened shelf life. More studies within the scope of sustainability and more actions by the food industry, society, researchers, government, and consumer advocacy groups are needed to improve the food safety, security, and sustainability aspects of the GFD.