Gluten is a protein found in wheat, barley, and rye. Some individuals, such as those with celiac disease or gluten sensitivity, must avoid gluten due to the adverse reactions it can trigger, including gastrointestinal symptoms and nutrient malabsorption. For others, gluten does not pose health risks, but there is a growing trend toward gluten-free diets, sometimes driven by perceived health benefits. Understanding individual dietary needs is crucial for overall health and well-being, and individuals should consult healthcare professionals for guidance regarding gluten consumption.