Sticky Note

More Consumers Choose Gluten-Free Foods

Survey: Gluten-Free by Choice |
Boca Raton, FL., July 19, 2012 (RM101) - Gluten-free foods are being chosen as a regular diet by more consumers says Eating gluten-free foods is a choice, not because the person has celiac disease, but because they are seen as a healthier option., Inc. (Nasdaq:VITC), a leading online retailer of health and wellness products, conducted a nationwide survey of 1484 individuals. The survey asked participants about their efforts to follow a gluten-free diet and delved into reasons why consumers avoid gluten.

Gluten-Free A Healthier Option
Forty percent said they choose gluten-free foods because they tend to have an upset stomach after eating foods containing this protein, which is found in wheat, barley and rye. Meanwhile, 31% choose gluten-free foods because they see them as the "healthier" option. Only 13% of those taking the survey said they had celiac disease, a condition diagnosed with a blood test. is a corporate sponsor of the National Foundation for Celiac Awareness (NFCA), an advocacy organization for celiac patients and those following a lifelong gluten-free diet.

"At, we have seen increased interest in our gluten-free products and conducted this survey to better understand consumer needs and concerns around this specialty diet," stated David Zucker, Ph.D., Chief Marketing Officer of, which sells more than 2,500 gluten-free food items at discount prices—with inventory growing weekly. "The results of the survey make us more committed than ever to offering gluten-free foods at affordable prices, so that people can better meet their health goals."

Ironman champion Amy Marsh, who along with her triathlete husband, Brandon Marsh, writes the "Ask the Triathletes" swim-bike-run blog for, said she follows a gluten-free diet because she feels bloated and sick to her stomach after eating gluten. "Not feeling bloated is always a good thing during a race," added Marsh, who placed third among women at the Ironman Vineman 70.3 held July 15, 2012 in Sonoma County, California.

Cover photo: Photograph of 4 gluten sources. Top: High-gluten wheat flour. Right: European spelt. Bottom: Barley. Left: Rolled rye flakes. Photograph by Pdeitiker. Released into the public domain (by the author).

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