Coeliac disease with “classic symptoms”, which include gastrointestinal manifestations such as chronic diarrhoea and abdominal distention, malabsorption, loss of appetite, and impaired growth, is currently the least common presentation form of the disease and affects predominantly to small children generally younger than two years of age. In fact, the number of people on the gluten-free diet is almost double the number of people diagnosed with celiac disease. December Best Pract Res Clin Gastroenterol. Celiac Disease. First things first: Gluten is a protein. The effect of gluten free diet on components of metabolic syndrome: A randomized clinical trial.
It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. Play media. With regards to the commercially purified GFPs, it is recommended to pay special attention to the labeling and chemical composition. December As a general rule you should avoid natural or malt flavorings. The Codex Standard specifies that the gluten-free claim must appear in the immediate proximity of the name of the product, to ensure visibility. The term gluten-free is generally used to indicate a supposed harmless level of gluten rather than a complete absence.
A gluten-free diet GFD is a diet that strictly excludes gluten, which is a mixture of proteins found in wheat and all of its species and hybrids, such as spelt, kamut, and triticale, as well as barley, rye, and oats. Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease CD, non-coeliac gluten sensitivity NCGS, gluten ataxia, dermatitis herpetiformis DH, and wheat allergy. In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, multiple sclerosis or HIV enteropathy, among others. Gluten proteins have low nutritional and biological value, and the grains that contain gluten are not essential in the human diet. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education. A gluten-free diet should be mainly based on naturally gluten-free foods with a good balance of micro and macro nutrients : meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn are all appropriate components of such a diet.