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.
The beneficial effect of a GFD on diarrhea and weight gain in patients with HIV enteropathy has been demonstrated in a few case series. It emerged that bacteria generally recognized as healthy Bifidobacterium, B. A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population. Therefore, it’s important to know how to choose your foods in order to meet your overall nutritional needs. Dietary shortcomings in children on a gluten-free diet. This can be a bit confusing to some people because it isn’t a diet in the way that most people understand it – it’s not designed to help people lose weight. Hence, GF products formulated with corn and rice starch have a high GI [ 56, 57, 58 ], and their intake may increase the risk of developing metabolic syndromes in coeliac people [ 58, 59, 60 ], as shown by epidemiological studies [ 59, 61, 62, 63 ].
Printer Friendly Version. Otherwise testing may not yield valid results. There are approximately potential symptoms, many of which are also symptoms of other conditions. This is very important because the standard blood testing done as a first step to diagnosing these conditions is not meaningful unless gluten is being consumed for a significant period of time before testing. It is also important to consult with your healthcare provider in order to evaluate other possible causes of symptoms. How are celiac disease and non-celiac gluten sensitivity diagnosed?