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Journal articles on the topic 'Gluten free diet'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Dalton, Sharron. "Gluten-Free Diet." Topics in Clinical Nutrition 20, no. 2 (2005): 177–78. http://dx.doi.org/10.1097/00008486-200504000-00012.

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2

Rej, Anupam, Nick Trott, Imran Aziz, and David Surendran Sanders. "A Gluten-Free Diet." American Journal of Gastroenterology 114, no. 9 (2019): 1553. http://dx.doi.org/10.14309/ajg.0000000000000349.

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3

Gojković Cvjetković, Vesna, Željka Marjanović-Balaban, Biljana Srdić Gojković, Danijela Rajić, Milan Vukic, and Milenko Smiljanić. "Pseudocereals in a gluten-free diet." Journal of Engineering & Processing Management 16, no. 1 (2024): 20–28. https://doi.org/10.61458/jepm.2024.210.

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&lt;p&gt;Gluten is a protein fraction that causes an allergic reaction and intolerance in sensitive individuals, i.e., celiac disease or gluten enteropathy. Celiac disease is a disease of the immune system in which gluten is recognized as a harmful agent. The only therapy for people sensitive to gluten is a gluten-free diet. Due to their gluten-free status and suitability for a gluten-free diet, pseudocereals have played a significant role. Their grains enhance nutritional quality and are nutrient-dense. Iron, magnesium, fiber, protein, and other nutrients are abundant in them. Buckwhe

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4

Mulder, Chris J. J., R. L. J. van Wanrooij, S. F. Bakker, N. Wierdsma, and G. Bouma. "Gluten-Free Diet in Gluten-Related Disorders." Digestive Diseases 31, no. 1 (2013): 57–62. http://dx.doi.org/10.1159/000347180.

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Sierpień, Małgorzata, Dominika Górska, Aleksandra Karwanska, et al. "Gluten-free diet - opportunities and limitations." Journal of Education, Health and Sport 13, no. 3 (2023): 186–90. http://dx.doi.org/10.12775/jehs.2023.13.03.027.

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Objective  The aim of the study was to indicate the difficulties associated with gluten-free diet and the point of its use by people without medical indications. Another important aspect of the article was to analyze the impact of this diet on the course of chronic diseases.  Methods  For the purposes of writing this article, the available literature was reviewed. Using keywords such as gluten, gluten-free, or diet, the database of medical publications - PubMed was searched.  Results: The popularity of the gluten-free diet is growing. The reason for this is increased in

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Sabiha, Zeynep AYDENK KÖSEOĞLU, and Hilal GÜVEN Şüheda. "All Aspects of Gluten-Free Diet and Its Use in Children." Journal of World Women Studies 8, no. 1 (2023): 69–79. https://doi.org/10.5281/zenodo.8154669.

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Gluten-free diet is a nutrition model in which gluten-containing products such as wheat, oat, barley, or rye and foods made from these products are not consumed. While it is used as an essential treatment in diseases such as celiac disease, non-celiac gluten/wheat sensitivity, and wheat allergy, it is also used as a nutritional therapy in some inflammatory bowel diseases, type 1 diabetes, neurological disorders, autism, dermatitis, irritable bowel syndrome, rheumatoid arthritis, cardiovascular diseases. Considering that gluten has adverse effects on health, the gluten-free nutrition model is a

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Melini, Valentina, and Francesca Melini. "Gluten-Free Diet: Gaps and Needs for a Healthier Diet." Nutrients 11, no. 1 (2019): 170. http://dx.doi.org/10.3390/nu11010170.

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The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. The diet entails the substitution of gluten-containing products with gluten-free-rendered products. However, over recent decades the nutritional profile of gluten-free (GF) food products has been increasingly questioned within the scientific community. The aim of this paper is to review the nutritional profile of gluten-free-rendered products cur

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Piec, Karolina, and Małgorzata Jancza-Smuga. "Assessment of Consumer Knowledge of Gluten-Free Food." Engineering Sciences And Technologies 2022, no. 1(38) (2022): 164–85. http://dx.doi.org/10.15611/nit.2022.38.10.

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The gluten-free food market has become one of the fastest-growing food markets for food intolerances. People with celiac disease, gluten intolerance, non-celiac gluten sensitivity, and other gluten-related diseases should follow a gluten-free diet. The demand for gluten-free products is growing yearly, mainly due to the increasing number of diagnosed cases. The aim of the study was to assess consumers’ knowledge of gluten-free foods and covered people of all ages, and was conducted using a questionnaire. The research results indicate that most consumers have a lot of knowledge concerning glute

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Elvi Murniasih, Utari Christya Wardhani, and Egis Surya Septi. "Studi Komparatif Tingkat Hiperaktif Pada Diet Gluten Free, Casein Free Anak Autis Di SLB Briliant Kota Batam." Protein : Jurnal Ilmu Keperawatan dan Kebidanan. 2, no. 2 (2024): 148–59. http://dx.doi.org/10.61132/protein.v2i2.259.

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Autism Spectrum Disorder (ASD) is a neurodevelopmental disorder that has certain characteristics. One of them is the diagnosis of autistic comorbidity, namely Attention Deficit Hyperactivity Disorder (ADHD), nonpharmacological treatments are considered quite effective including dietary interventions. Hyperactive behavior in autistic children that has an impact in the form of difficulty in poor attention span to impulsiveness. Gluten free diet, casein free diet is recommended in the application of therapy in autistic people, this diet is one type of complementary therapy, which is carried out b

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Itzlinger, Alice, Federica Branchi, Luca Elli, and Michael Schumann. "Gluten-Free Diet in Celiac Disease—Forever and for All?" Nutrients 10, no. 11 (2018): 1796. http://dx.doi.org/10.3390/nu10111796.

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The gluten-free diet is the only effective treatment available for celiac disease. However, it is difficult to adhere to and a closer look on the diet’s implementation and indications reveals several ambiguities: Not only is there controversy on the threshold of gluten that can be tolerated in the frame of a strict gluten-free diet, but it is also unclear whether the gluten-free diet is an appropriate treatment in patient subgroups with asymptomatic or potential celiac disease. Reports from a number of research groups suggest that a certain proportion of patients may effectively develop tolera

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El Khoury, Dalia, Skye Balfour-Ducharme, and Iris J. Joye. "A Review on the Gluten-Free Diet: Technological and Nutritional Challenges." Nutrients 10, no. 10 (2018): 1410. http://dx.doi.org/10.3390/nu10101410.

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Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the tech

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Nurul Hakim, Ruliany Yuni, Didik Tamtomo, and Bhisma Murti. "Effect of Gluten Free Casein Free Diet on Maladaptive Behavior in Autistic Children: Meta-Analysis." Indonesian Journal of Medicine 8, no. 3 (2023): 286–94. http://dx.doi.org/10.26911/theijmed.2023.08.03.06.

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Background: Children with Autism tend to experience gastrointestinal disorders more often. Interactions between the gut and brain microbiome influence mood and behavior in health and disease. Diet therapy, specifically the gluten and case-free diet (GFCF) is an elimination diet that involves removing certain proteins from the normal diet, such as gluten and casein. The right intervention can change behavior for the better and through the right handling. This study aims to estimate the effect of a case-free gluten-free diet on maladaptive behavior in autistic children, through a meta-analysis o

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Nurul Hakim, Ruliany Yuni, Didik Tamtomo, and Bhisma Murti. "Effect of Gluten Free Casein Free Diet on Maladaptive Behavior in Autistic Children: Meta-Analysis." Indonesian Journal of Medicine 8, no. 3 (2023): 286–94. https://doi.org/10.26911/theijmed.2023.8.3.647.

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Background: Children with Autism tend to experience gastrointestinal disorders more often. Interactions between the gut and brain microbiome influence mood and behavior in health and disease. Diet therapy, specifically the gluten and case-free diet (GFCF) is an elimination diet that involves removing certain proteins from the normal diet, such as gluten and casein. The right intervention can change behavior for the better and through the right handling. This study aims to estimate the effect of a case-free gluten-free diet on maladaptive behavior in autistic children, through a meta-analysis o

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Aljada, Bara, Ahmed Zohni, and Wael El-Matary. "The Gluten-Free Diet for Celiac Disease and Beyond." Nutrients 13, no. 11 (2021): 3993. http://dx.doi.org/10.3390/nu13113993.

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The gluten-free diet (GFD) has gained popularity beyond its main medical indication as the treatment for gluten-induced immune-mediated disorders such as celiac disease (CD), dermatitis herpetiformis, gluten ataxia, wheat allergy, and non-celiac gluten sensitivity. However, the diet carries some disadvantages such as elevated costs, nutritional deficiencies, and social and psychological barriers. The present work aims to review indications, proven benefits, and adverse events of a gluten-free diet. Close follow-up with patients following the diet is recommended. More data is needed to assess t

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Kanaan, Caroline. "The gluten free diet in depth." International Journal of Growth and Development 1, no. 1 (2017): 7. http://dx.doi.org/10.25081/ijgd.2017.v1i1.8.

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The gluten free diet has been gaining recognition globally and is being applied by many patients. This diet was first developed for Celiac's patients however with the emergence of a new diagnosis: non-celiac gluten sensitivity (NCGS), more patients are finding relief from their symptoms when following this diet. The symptoms of NCGS also overlap with those of Irritable Bowel Syndrome and there are studies that suggest a possible link between NCGS and neuropsychiatric disorders, like autism and others. In this presentation we will review the new research about gluten and also answer the followi

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Catassi, Carlo, and Alessio Fasano. "Tempters and Gluten-Free Diet." Nutrients 8, no. 12 (2016): 786. http://dx.doi.org/10.3390/nu8120786.

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17

MAHONEY, DIANA. "Gluten-Free Diet Response Flagged." Family Practice News 37, no. 15 (2007): 34. http://dx.doi.org/10.1016/s0300-7073(07)70955-6.

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Beuthin, Justin, Maria Veronesi, Brian Grosberg, and Randolph W. Evans. "Gluten‐Free Diet and Migraine." Headache: The Journal of Head and Face Pain 60, no. 10 (2020): 2526–29. http://dx.doi.org/10.1111/head.13993.

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Salazar Quero, J. C., B. Espín Jaime, A. Rodríguez Martínez, et al. "Nutritional assessment of gluten-free diet. Is gluten-free diet deficient in some nutrient?" Anales de Pediatría (English Edition) 83, no. 1 (2015): 33–39. http://dx.doi.org/10.1016/j.anpede.2015.06.003.

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HAFID, AFAF, and AHMED OMAR TOUHAMI AHAMI. "The Efficacy of the Gluten-Free Casein-Free Diet for Moroccan Autistic Children." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 734–41. http://dx.doi.org/10.12944/crnfsj.6.3.15.

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The aims of this study are to verify the efficiency of gluten-free casein-free diet for children with autism spectrum disorder and to evaluate its impact on their nutritional profiles.30 children with autism spectrum disorder, between 6 and 12 years old, had been identified for the study. An analysis of biological matrixes was performed to detect the level of urinary peptides and essential elements. A gluten-free casein-free diet was administered for children with high urinary peptides level during one year, quarterly followed-up. The scale of autism was assessed by the “Childhood Autism Ratin

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Diez-Sampedro, Ana, Maria Olenick, Tatayana Maltseva, and Monica Flowers. "A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis." Journal of Nutrition and Metabolism 2019 (July 1, 2019): 1–5. http://dx.doi.org/10.1155/2019/2438934.

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In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more people have now concluded that gluten is a harmful part of the diet. A review of literature on gluten-free diets, gluten sensitivity, celiac disease, and attitudes toward gluten consumption was undertaken to examine the prevalence and consequences of adopting a gluten-free diet and to provide guidance to healthcare practitioners whose patients ar

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Dr., Hassan Shoaib Dr. Awais Nazir Tarar Dr. Muhammad Zain Ul Abideen. "CELIAC DISEASE: A GLUTEN FREE DIET AND DIET QUALITY." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES 05, no. 06 (2018): 5435–38. https://doi.org/10.5281/zenodo.1293947.

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<strong><em>Objective:</em></strong><em> Celiac Disease (CD) is one of the biggest issues of the medical world. The immune system of the body releases antibodies that target the mucosa of the small intestine. Intake of food containing gluten protein containing gluten protein provokes the immune system to react. The need is to find a gluten-free balance diet plan for the patient CD that prevents the secondary diseases in the patient. </em> <strong><em>Patient and methods:</em></strong><em> For CD, a molecular study was conducted in which structures and functioning of protein was analyzed on the

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Vitali, D., D. Amidžić Klarić, and I. V. Dragojević. "Nutritional and functional properties of certain gluten-free raw materials." Czech Journal of Food Sciences 28, No. 6 (2010): 495–505. http://dx.doi.org/10.17221/253/2009-cjfs.

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Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well a

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Przybylska, Anna, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba, and Dorota Olszewska-Słonina. "Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet." Molecules 27, no. 19 (2022): 6165. http://dx.doi.org/10.3390/molecules27196165.

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Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified “gluten-free” and naturally gluten-free products without labeled “may contain gluten” information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the

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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.

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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of

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Csapóné Riskó, Tünde, Ádám Péntek, and Troy Wiwczaroski. "Bread consumption habits in the gluten free diet." Applied Studies in Agribusiness and Commerce 11, no. 3-4 (2017): 113–19. http://dx.doi.org/10.19041/apstract/2017/3-4/16.

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Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The only treatment for individuals with celiac disease is lifelong adherence to a gluten-free diet. It is one of the most frequent and well defined of all lifelong diseases. In Hungary, 1-2 % of the population is said to be affected, but only every 10th has been diagnosed. Bread is a basic and frequently consumed food

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Rahmana, Fatma Richa. "EFEKTIVITAS PELAKSANAAN TERAPI DIET CASEIN FREE GLUTEN FREE PADA ANAK AUTIS DI KOTA PEKANBARU." Jurnal Ipteks Terapan 12, no. 4 (2019): 261. http://dx.doi.org/10.22216/jit.2018.v12i4.3694.

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<p>Pelaksanaan Terapi Diet casein free gluten free pada anak autis merupakan salah satu bentuk terapi pada autis untuk mengurangi gejala autistik pada anak autis sendiri.dimana pelaksanaan terapi diet ini harus dilakukan dengan ketat. Orang tua anak autis harus memahami terlebih dahulu mengenai makanan dan minuman apa saja yang mengandung casein dan gluten.dengan demikian pelaksanaan terapi diet casein free gluten free pada anak autis dapat dilaksanakan dengan maksimal. Penelitian ini bertujuan untuk<strong> </strong>mengetahui Efektivitas pelaksanaan terapi diet Casein free

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Zimna, Aleksandra, Dariusz Chojęta, Hubert Wróblewski, Ewelina Zygmunt, and Barbara Maziarz. "Trend or disease? - gluten-free diet." Journal of Education, Health and Sport 10, no. 8 (2020): 169–73. https://doi.org/10.12775/JEHS.2020.10.08.019.

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<strong>Zimna Aleksandra, Chojęta Dariusz, Wróblewski Hubert, Zygmunt Ewelina, Maziarz Barbara. Trend or disease? - gluten-free diet. Journal of Education, Health and Sport. 2020;10(8):169-173. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2020.10.08.019</strong> <strong>https://apcz.umk.pl/czasopisma/index.php/JEHS/article/view/JEHS.2020.10.08.019</strong> <strong>https://zenodo.org/record/3977485</strong>                   <strong>The journal has had 5 points in Ministry of Science and Higher Education parametric evaluation. § 8

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Świercz, Aleksandra, Urszula Żurek, Ignacy Tołwiński, et al. "Does a gluten-free diet result in nutritional deficiencies? – a review of literature." Journal of Education, Health and Sport 34, no. 1 (2023): 140–53. http://dx.doi.org/10.12775/jehs.2023.34.01.012.

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Introduction and purpose: Gluten-free diet have gained immense popularity in recent years, both as a treatment for coeliac disease and as a lifestyle choice for those who believe it is healthier. However, concerns have been raised about potential nutrient inadequacies resulting from the elimination of gluten-containing grains. The purpose of this review is to assess the state of knowledge regarding the impact of a gluten-free diet on nutritional status. Materials and methods: A comprehensive search was conducted using electronic database PubMed to identify relevant studies pu

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Caeiro, Carolina, Caroline Pragosa, Marisa Carreira Cruz, Cidália Daniela Pereira, and Sónia Gonçalves Pereira. "The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health." Journal of Nutrition and Metabolism 2022 (February 9, 2022): 1–8. http://dx.doi.org/10.1155/2022/8502169.

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Celiac disease or gluten-dependent enteropathy is a chronic autoimmune pathology triggered by dietary gluten in genetic predisposed individuals, mediated by transglutaminase 2 IgA autoantibodies and associated with a deteriorating immune and inflammatory response. This leads to intestinal villous atrophy, impairing the intestinal mucosa structure and function of secretion, digestion, and absorption. The result is macro- and micronutrient deficiency, including fat soluble vitamins and minerals, and a consequent nutritional status depletion. A lifelong gluten-free diet is the only available trea

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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 122–36. https://doi.org/10.31866/2616-7468.4.1.2021.234834.

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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpos

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Doğan, Güzide, Semra Şen, Ercüment Çavdar, et al. "Should we worry about the eyes of celiac patients?" European Journal of Ophthalmology 30, no. 5 (2019): 886–90. http://dx.doi.org/10.1177/1120672119850071.

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Purpose: In this article, we evaluate subfoveal choroidal thickness in celiac patients with respect to adherence to the gluten-free diet and nonadherence to the gluten-free diet, comparing with age and sex matched healthy controls using spectral-domain optical coherence tomography. Materials and Methods: A case-control study among 42 celiac patients and 42 healthy participants was conducted in the Department of Pediatric Gastroenterology. Celiac patients of our policlinics compliant with spectral-domain optical coherence tomography examination enrolled in the study. Celiac patients had been as

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Szczuko, Małgorzata, Anhelli Syrenicz, Katarzyna Szymkowiak, et al. "Doubtful Justification of the Gluten-Free Diet in the Course of Hashimoto’s Disease." Nutrients 14, no. 9 (2022): 1727. http://dx.doi.org/10.3390/nu14091727.

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The popularization of the gluten-free diet brings with it a fashion for its use, which can harm the treatment of Hashimoto’s disease. The few studies in this regard do not confirm positive changes resulting from a gluten-free diet. At the same time, the presence of other comorbid autoimmune diseases in this group of patients is increasing. This may have important implications for the interpretation of test results and the need for a gluten-free diet in some patients. In this review, the PubMed database was searched for links between a gluten-free diet, Hashimoto’s disease, and autoimmune disea

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SIERPIEŃ, Małgorzata, Dominika GÓRSKA, Aleksandra KARWANSKA, et al. "Gluten-free diet - opportunities and limitations." Journal of Education, Health and Sport 13, no. 3 (2023): 186–90. https://doi.org/10.12775/JEHS.2023.13.03.027.

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<strong>SIERPIEŃ, Małgorzata, GÓRSKA, Dominika, KARWANSKA, Aleksandra, MAJCHER, Magdalena, PIKULICKA, Agata, BRZYCHCZY, Piotr, KULBAT, Aleksandra, MAJCHER, Monika, KULBAT, Mateusz & ŚWIERCZ, Kamila. Gluten-free diet - opportunities and limitations. </strong><strong>Journal of Education, Health and Sport. 202</strong><strong>3</strong><strong>;1</strong><strong>3</strong><strong>(</strong><strong>3</strong><strong>):</strong><strong>186-</strong><strong>-</strong><strong>190</strong><strong>. eISSN 2391-8306. DOI</strong> <strong>http://dx.doi.org/10.12775/JEHS.2023.13.03.02</st

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Đordjević, Ivana, and Olivera Đurović. "Bezglutenska ishrana i sportska aktivnost." Sestrinska vizija 7, no. 12 (2023): 24–30. http://dx.doi.org/10.5937/sestrviz2312024d.

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"Gluten-free" is now becoming a catchphrase that has spread rapidly over the past few years and is often used in food advertising to entice individual consumers to join the diet of prominent sports figures. Certainly, a gluten-free diet for some people is a necessity in case of illness, but very often it is a product of striving for a healthier and different way of life carried out through nutrition. This way of eating is often represented by professional athletes, who have to compensate for their increased need for carbohydrates in a different way, when the regime of training and activities i

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Pei, Tianqi, and Dengzhou Guo. "The relationship between gluten-free diet and IgA nephropathy: A review." Medicine 104, no. 24 (2025): e41964. https://doi.org/10.1097/md.0000000000041964.

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The aim is to explore the causal relationship between gluten-free diet and IgA nephropathy by conducting Mendelian randomization (MR) analysis and briefly summarizing the current research on gluten-free diet and IgA nephropathy to provide new insights for the prevention and treatment of IgA nephropathy. The 64,949 samples of gluten-free diet and 477,784 samples of IgA nephropathy were obtained from the genome-wide association study. Four genetic variants strongly associated with a gluten-free diet were extracted as instrumental variables. Two-sample MR analysis was performed by multiplicative

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A.A.Kamalova, A. A. Kamalova, and N. R. Mingacheva N.R.Mingacheva. "Analysis of methods for assessing adherence to a gluten-free diet in children with celiac disease." Voprosy detskoj dietologii 23, no. 2 (2025): 35–40. https://doi.org/10.20953/1727-5784-2025-2-35-40.

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Celiac disease is a chronic, multisystem autoimmune genetically determined disease associated with persistent gluten intolerance with the development of atrophic enteropathy. The basis of celiac disease treatment is adherence to a strict lifelong gluten-free diet, which leads to complete recovery of the intestinal mucosa and reduces the risk of possible complications of celiac disease, such as osteoporosis, intestinal lymphoma, cardiovascular disease and infertility. However, with increasing duration of the disease and duration of nutritional therapy, adherence to a strict gluten-free diet bec

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Aavula, Naveen1 Patel Supriya2 Vemula Anjula Krishna3. "Gluten free wheat -A good diet for Celiac patients." Science World a monthly e magazine 3, no. 2 (2023): 133–35. https://doi.org/10.5281/zenodo.7697773.

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Wheat is the mostly consumed crop all over the world. Wheat crop constitutes 70 -80% gluten,10-12% protein and 70% starch in it. Gluten present in the wheat can be divided into two groups: glutenin’s and gliadins. Presently modern wheat varieties have high gluten content. Gluten has immunoreactive proteins in it and consumption of wheat having this gluten causes allergic reactions to some people. These allergic reactions lead to celiac disease. It is strictly recommended for people to consume gluten free wheat varieties to protect or reduce the symptoms of the celiac disease.

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BOUASLA, Abdallah, and Sara AOUR. "Adherence to gluten-free diet and celiac disease management in patients of Batna city." Nutrition & Santé 10, no. 01 (2021): 41–48. http://dx.doi.org/10.30952/ns.10.1.5.

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Celiac disease is treated by following a lifelong strict gluten-free diet. It is practically difficult to follow this diet and patient requires appropriate management. Objective. The aim of the study was to assess adherence to the gluten-free diet and the management of celiac disease in patients of Batna city. Population and methods. A descriptive cross-sectional survey was carried out with 110 patients from Batna city. A questionnaire was established to collect socio-demographic and clinical data, and information on gluten-free diet adherence, and on celiac disease management. Results. Good a

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Kihl, Pernille, Lukasz Krych, Ling Deng, et al. "Effect of gluten-free diet and antibiotics on murine gut microbiota and immune response to tetanus vaccination." PLOS ONE 17, no. 4 (2022): e0266719. http://dx.doi.org/10.1371/journal.pone.0266719.

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The purpose of this study was to compare the effect of a gluten-free diet and/or antibiotics on tetanus vaccine induced immunoglobulin G titers and immune cell levels in BALB/c mice. The gluten-free diet was associated with a reduced anti-tetanus IgG response, and it increased the relative abundance of the anti-inflammatory Bifidobacterium significantly in some of the mice. Antibiotics also led to gut microbiota changes and lower initial vaccine titer. After a second vaccination, neither gluten-free diet nor antibiotics reduced the titers. In the spleen, the gluten-free diet significantly incr

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Dharani Raja Sree B and Sindhu S. "Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review." International Journal of Science and Research Archive 12, no. 2 (2024): 478–83. http://dx.doi.org/10.30574/ijsra.2024.12.2.1258.

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Rising incidence related to gluten illness, have gained significant attention and more demand for gluten free diet. This upsurge can be traced not only from the population that suffered from gluten–related disorders but also people who prioritize healthy lifestyles and practicing gluten free diets. The availability of gluten-free bakery products has increased dramatically in the last five years. Typically, conventional wheat products like pastas, breads, crackers and baked goods contain gluten. Nevertheless, numerous gluten-free alternatives exist, utilizing different flours and grains. Howeve

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Wicha, Katarzyna, and Aleksandra Pokarowska. "Influence of gluten-free diet on mood disorders and symptomps of depression." Journal of Education, Health and Sport 12, no. 10 (2022): 281–85. http://dx.doi.org/10.12775/jehs.2022.12.10.033.

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Introduction: Gluten is a complex substance which is a main storage of grains. It can be found in wheat, rye and barley. It is necessary to exclude products high in gluten in patients suffering from such conditions as: celiac disease (CD), wheat allergy or non-celiac gluten sensitivity. However, nowadays it is becoming more common that people not suffering from any above conditions decide to convert to gluten-free diet. Objective: To assess the influence of the gluten-free diet on mood disorders and symptoms of depression. Methods: We conducted a systemic review according to PRISMA

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Kumari, Moni, Renu Bansal, Ranjit Singh, Parveen Bansal, and Malika Arora. "Probiotic supplement and gluten withdrawal in gluten allergy Patients may lead to gluten tolerance: first case report." International Journal Of Community Medicine And Public Health 8, no. 7 (2021): 3603. http://dx.doi.org/10.18203/2394-6040.ijcmph20212624.

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Probiotic species such as lactobacillus and bifidobacteria are known to have a major role in gluten digestion and regulation of proper functioning of gastrointestinal system however these are found to be missing in gluten allergy patients. So, here in this case we aimed to find the effect of probiotic supplementation along with gluten free diet in celiac disease patient. A case of an 8-year-old female child admitted to civil hospital, Faridkot with chief complaints of vomiting, diarrhea, weight loss, retarded growth, and malnutrition was studied. When she first visited the hospital, based on h

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Pei, Jinli, Shuangshuang Wei, Yechun Pei, Hao Wu, and Dayong Wang. "Role of Dietary Gluten in Development of Celiac Disease and Type I Diabetes: Management Beyond Gluten-Free Diet." Current Medicinal Chemistry 27, no. 21 (2020): 3555–76. http://dx.doi.org/10.2174/0929867326666190409120716.

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Gluten triggers Celiac Disease (CD) and type I diabetes in genetically predisposed population of human leukocyte antigen DQ2/DQ8+ and associates with disorders such as schizophrenia and autism. Application of a strict gluten-free diet is the only well-established treatment for patients with CD, whereas the treatment for patients with celiac type I diabetes may be depend on the timing and frequency of the diet. The application of a gluten-free diet in patients with CD may contribute to the development of metabolic syndrome and nonalcoholic fatty liver disease and may also lead to a high glycemi

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Kaminarskaya, Yuliya A. "Celiac disease, wheat allergy, and nonceliac sensitivity to gluten: topical issues of the pathogenesis and diagnosis of gluten-associated diseases." Clinical nutrition and metabolism 2, no. 3 (2021): 113–24. http://dx.doi.org/10.17816/clinutr90770.

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Historically, wheat and other gluten-containing grains have been an essential part of the diet of many people worldwide. However, the widespread use of gluten-containing products has led to an increased incidence of adverse reactions associated with their consumption, such as celiac disease and wheat allergy, as well as nonceliac gluten sensitivity, which has become common in recent years. Gluten-associated diseases have similar clinical manifestations (abdominal pain, bloating, diarrhea, nausea, and vomiting). The pathogenetic mechanisms underlying celiac disease and wheat allergy are q

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Hekkens, W. Th J. M., and M. van Twist-De Graaf. "What is gluten-free — Levels and tolerances in the gluten-free diet." Food / Nahrung 34, no. 5 (1990): 483–87. http://dx.doi.org/10.1002/food.19900340517.

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Usai-Satta, Paolo, and Mariantonia Lai. "New Perspectives on Gluten-Free Diet." Nutrients 12, no. 11 (2020): 3540. http://dx.doi.org/10.3390/nu12113540.

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Drago, Francesco, Marco Cacciapuoti, Matteo Basso, Aurora Parodi, and Alfredo Rebora. "Pemphigus Improving with Gluten-free Diet." Acta Dermato-Venereologica 85, no. 1 (2005): 84–85. http://dx.doi.org/10.1080/00015550410022258.

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Ford, Rodney P. "WHO WARRANTS A GLUTEN-FREE DIET?" Journal of Pediatric Gastroenterology and Nutrition 43, no. 4 (2006): E45. http://dx.doi.org/10.1097/00005176-200610000-00127.

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Semenova, E. A., L. S. Оrеshkо, and A. V. Shomin. "GLUTEN-FREE DIET: BENEFITS AND RISKS." Bulletin "Biomedicine and sociology" 4, no. 1 (2019): 70–73. http://dx.doi.org/10.26787/nydha-2618-8783-2019-4-1-70-73.

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