The gluten-Free diet and its current application in coeliac disease and dermatitis Herpetiformis

88Citations
Citations of this article
201Readers
Mendeley users who have this article in their library.

This article is free to access.

Abstract

Background: A gluten-free diet (GFD) is currently the only available therapy for coeliac disease (CD). Objectives: We aim to review the literature on the GFD, the gluten content in naturally gluten-free (GF) and commercially available GF food, standards and legislation concerning the gluten content of foods, and the vitamins and mineral content of a GFD. Methods: We carried out a PubMed search for the following terms: Gluten, GFD and food, education, vitamins, minerals, calcium, Codex wheat starch and oats. Relevant papers were reviewed and for each topic a consensus among the authors was obtained. Conclusion: Patients with CD should avoid gluten and maintain a balanced diet to ensure an adequate intake of nutrients, vitamins, fibre and calcium. A GFD improves symptoms in most patients with CD. The practicalities of this however, are difficult, as (i) many processed foods are contaminated with gluten, (ii) staple GF foods are not widely available, and (iii) the GF substitutes are often expensive. Furthermore, (iv) the restrictions of the diet may adversely affect social interactions and quality of life. The inclusion of oats and wheat starch in the diet remains controversial.

Cite

CITATION STYLE

APA

Ciacci, C., Ciclitira, P., Hadjivassiliou, M., Kaukinen, K., Ludvigsson, J. F., McGough, N., … Swift, G. L. (2015, April 1). The gluten-Free diet and its current application in coeliac disease and dermatitis Herpetiformis. United European Gastroenterology Journal. SAGE Publications Ltd. https://doi.org/10.1177/2050640614559263

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free