Gluten-free diets are becoming more popular in recent years, but new research shows mixed benefits from the practice.

Celiac disease, triggered by consumption of gluten, can damage the lining of small intestines. The condition affects roughly seven percent of the U.S. population.

Gluten is a protein composite found in grains, including wheat, rye, and barley. The substance gives dough its elasticity, a property desired in many baked goods. As gluten-free diets have become more popular, food manufacturers have started to produce a greater number of products advertised as being free of the protein.

Consumer Reports recently conducted a survey of 1,000 Americans, examining public attitudes toward gluten. The organization found 63 percent of respondents believe eliminating gluten from their diet would improve mental and/or physical health. Approximately one in three people quizzed said they are actively reducing or eliminating gluten from their diet.

Examination of processed food products, conducted by Consumer Reports, showed gluten-free versions of foods were often less nutritious than traditional varieties. Some of these changes were due to alterations made in the recipe, developed to replace the taste and textures supplied by gluten.

Walmart blueberry muffins contain 340 calories, compared to 370 for Whole Food's gluten-free blueberry muffins. The full-gluten muffins also contain just 340 milligrams of sodium, eight percent lower than the gluten-free version. However, Whole Foods muffins have just 13 grams of fat, compared to 17 from their competitor.

Claims of weight loss from people who have reduced or eliminated gluten from their diets may be due to other changes undertaken while attempting to lose weight.

"Instead of a cookie, they're eating an apple. Instead of pasta, they're eating a high-fiber, gluten-free whole grain like quinoa. Eating more fiber helps satiety and may aid in weight loss," Samantha Heller senior clinical nutritionist at New York University's Langone Medical Center, said.

Some dieters who eliminate gluten from their meal plans will compensate for the loss of gluten by consuming more sugar, calories, and fats than they did before, adding on pounds while they try to shed weight.

People suffering from celiac disease often lose weight after eliminating the protein from their diets. This is caused by digestive systems once again properly absorbing food, as damage is repaired.

A gluten-free diet could lead to some nutritional deficiencies, Consumer Reports warns. The consumer advocacy group also suggested how those who decide to reduce the presence of gluten in their diets cans do so in a healthy manner.

"Whether you're on a gluten-free diet or not, eating a variety of grains is healthy, so don't cut out whole grains. Replace wheat with amaranth, corn, millet, quinoa, teff, and the occasional serving of rice," Consumer Reports recommended.