Many people are considering reducing the amount of gluten (or gluten) they consume in their diet or avoiding it entirely. However, nutritionists say that if not handled carefully, the diet can be unhealthy. In a recent survey, 30 percent of adults said they wanted to “cut back on gluten.”

Gluten is a protein found in many grains, including wheat, rye, and barley. It is found in foods such as bread, cereals, pasta and many processed foods. People who have a condition called celiac disease develop an immune response to gluten that damages the gut, and so they should avoid consuming this protein. About 1 percent of the population suffers from celiac disease.

For most other people, a gluten-free diet won’t do the trick. What’s more, people who avoid excessive gluten consumption may do so at the expense of their health.

This is because whole grains, which contain gluten, are a good source of fiber, vitamins, and minerals. Gluten-free products are often made from refined grains that are low in nutrients.

Thus, a person will eat many foods that are devoid of nutrients. Studies show that a gluten-free diet may be deficient in fiber, iron, folic acid, niacin, thiamine, calcium, vitamin B12, phosphorus, and zinc.

There is nothing magical about eliminating gluten from a weight loss diet. Anyone who eliminates cookies and sweets from their diet and replaces them with fruits and vegetables will feel better.