Nutrition in Celiac Disease

Abstract

Nutrition plays a key role in patients with celiac disease. Gluten-free diet is main therapeutic option despite of new possibilities keeping the intestinal barrier, modulation of gut microbiome or extraction of gluten from the diet. The prevention of formation the autoimmune reaction against gluten in genetically predisposed patients is the addition of small amount of gluten-rich food during breastfeeding between 4th and 7th months of life. The possible prevention at a later age could include the keeping of gluten-free diet during stress-induced damage of intestinal barrier and/or the influence of gut microbiom using probiotics.Gluten-free diet become to be new phenomenon, new strategy for non-celiac population despite of absency of proven benefits for them. There are defined new clinical entities of gluten intolerance, especially non-celiac gluten sensitivity, but its differentiation from irritable bowel syndrome is very difficult. This issue will require further research.

Community Based Pilot Study of Diagnostic Paths to the Gluten Free Diet

“…[44,46,47,48,49] Some health care personnel seem to have difficulty recognizing food allergies or the importance of strict avoidance. [46,50,51,52] Another complication is the amount of gluten in some gluten-free foods is below a threshold but not absent and can trigger a reaction in vulnerable individuals [53].…”