In January, about one-third of U.S. adults said they wanted to cut down on gluten or avoid gluten in their diet all together, marking the highest percentage making this claim since The NPD Group began tracking the trend in 2009.

NPD's Dieting Monitor, which tracks on a bi-weekly basis top-of-mind dieting and nutrition-related issues, reports that 30 percent of adults, or one in every three, claimed to cut down on or avoid gluten completely in January 2013.

"For as long as NPD has been tracking the eating habits of Americans, which is since 1976, they have been expressing a desire to eat healthier foods and beverages," said Harry Balzer, chief industry analyst and author of Eating Patterns in America. "It's not that we want health and wellness more but that we are constantly changing how we address health and wellness. A generation ago health was about avoiding fat, cholesterol, sugar and sodium in our diet. While those desires still exist for many, they no longer are growing concerns. Today, increasingly more of us want to avoid gluten in our diet and right now ... and it's growing. This is the health issue of the day."

Balzer points out that as recently as 2011, it appeared that this trend stagnated, but then more Americans started to say they would like to cut back or avoid gluten in their diet. With the latest information collected from NPD's Dieting Monitor, a greater portion of the adult population is interested in cutting back on or avoiding gluten in their diet than ever before reported.

Consequently, interest in gluten-free menu items at restaurants is also growing. In NPD's CREST foodservice market research, which tracks daily how consumers use restaurants, consumers are asked if they ordered something off the menu that was listed as high protein, whole grain, sugar-free, or described in another way. The incidence of consumers ordering food described as gluten-free or wheat-free is now more than double what it was four years ago — accounting for more than 200 million restaurant visits in the past year.

"The number of U.S. adults who say they are cutting down on or avoiding gluten is too large for restaurant operators to ignore," said Bonnie Riggs, NPD restaurant industry analyst. "Restaurant operators and marketers can find opportunities to address consumer needs when it comes to their growing interest in cutting down on or avoiding gluten, like training staff to accurately answer customer questions, using symbols on menus and menu boards to highlight items that are gluten-free, as a way to extend consumer awareness and confidence in ordering."

Read more about health and nutrition.

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User Comments – Give us your opinion!
  • Stacy Malinow
    Please support my petition for the Girl Scouts to sell a gluten free cookie.
  • Rebecca Bolinger
    I don't like it when it is people who don't HAVE to be Gluten-Free but do it anyway, as a so called "diet". It makes it harder for people who absolutely have to as a matter of sickness or health, a celiac person cannot have the choice of cross contamination even being a possibility, otherwise they will become very very ill, some would be hospitalized. I think some restraunts don't take celiacs seriously because of the trend of a lot of people choosing GF just because they think it will help them lose weight. I hope Restraunts that think that way will start considering that some people who ask for GF really need it completely GF, new dishes, clean grill, new utensils, new gloves, etc.
  • Lara Holland
    While I would love to say- "this is great for my business, as a certified food allergy/gluten free consultant to restaurants- I equally think- WAIT a second... the bigger message is being missed here. 15 million Americans have food allergies- 150 million worldwide. 3 million+ people have celiac disease which requires them to live a 100% gluten free lifestyle. It is just as important to cater not only to those who make a lifestyle choice but also to those who have a life threatening allergy or a lifelong food illness. Everyone who wants to eat out and enjoy a dining experience, should be able to. The food allergic community is starting to scream- if you can make special menus for gluten intolerant- why can't you have special menus for the food allergic- the numbers are higher. I"m just saying-everyone in this game- from the consumer to the staff- should be aware of how serious this is and the fact it isn't JUST A FAD/TREND
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