Gluten-Free Diet

A gluten-free diet eliminates proteins found in wheat, barley, and rye. For individuals with celiac disease or non-celiac gluten sensitivity, this reduces chronic inflammation, gut permeability, and nutrient malabsorption, which are drivers of accelerated aging. For the general population, evidence for direct healthspan benefits is limited and may carry nutritional risks.

Verdict

Beneficial for specific conditions; no general healthspan recommendation.

Protocol

• Elimination of all gluten-containing grains (wheat, barley, rye) from the diet.

Flags

• Potential for deficiencies in fiber, B vitamins, iron, and magnesium if not carefully planned.
• May increase intake of refined starches and sugars in processed GF foods.
• No clear healthspan benefit for individuals without celiac disease or non-celiac gluten sensitivity.
• Can be socially restrictive and more expensive.