scholarly journals Celiac Disease Management through Gluten-Free Diets

2021 ◽  
Author(s):  
Babatunde Olawoye ◽  
Oseni Kadiri ◽  
Oladapo Fisoye Fagbohun ◽  
Timilehin David Oluwajuyitan
Keyword(s):  
Celiac Disease ◽  
Disease Management ◽  
Foreign Exchange ◽  
Wheat Flour ◽  
Food Products ◽  
Gluten Free ◽  
Wheat Grain ◽  
Health Challenge ◽  
Immune Mediated

In recent times, there had been an increase in the consumption of food products made from cereals other than wheat flour. This is partly due to the surge or rise in wheat importation thereby led to a high foreign exchange spending for countries with comparative disadvantage in the cultivation and production of wheat grain. Aside from this, there had been a major concern on the health challenges emanating as a result of the consumption of food made from wheat flour. This health challenge is called celiac disease; an immune-mediated disease arising from the inability of the consumer to ingest gluten-containing products. This book chapter intends to write on the management of celiac disease using gluten-free diets.

scholarly journals Molecular Biomarkers for Celiac Disease: Past, Present and Future

2020 ◽  
Vol 21 (22) ◽  
pp. 8528
Author(s):  
Aarón D. Ramírez-Sánchez ◽  
Ineke L. Tan ◽  
B.C. Gonera-de Jong ◽  
Marijn C. Visschedijk ◽  
Iris Jonkers ◽  
...  
Keyword(s):  
Small Intestine ◽  
Celiac Disease ◽  
Early Stage ◽  
Villous Atrophy ◽  
Upper Endoscopy ◽  
Gluten Free ◽  
Non Invasive ◽  
Immune Mediated ◽  
Gastrointestinal Complaints ◽  
Small Intestinal

Celiac disease (CeD) is a complex immune-mediated disorder that is triggered by dietary gluten in genetically predisposed individuals. CeD is characterized by inflammation and villous atrophy of the small intestine, which can lead to gastrointestinal complaints, malnutrition, and malignancies. Currently, diagnosis of CeD relies on serology (antibodies against transglutaminase and endomysium) and small-intestinal biopsies. Since small-intestinal biopsies require invasive upper-endoscopy, and serology cannot predict CeD in an early stage or be used for monitoring disease after initiation of a gluten-free diet, the search for non-invasive biomarkers is ongoing. Here, we summarize current and up-and-coming non-invasive biomarkers that may be able to predict, diagnose, and monitor the progression of CeD. We further discuss how current and emerging techniques, such as (single-cell) transcriptomics and genomics, can be used to uncover the pathophysiology of CeD and identify non-invasive biomarkers.

Celiac Disease and the Gluten-Free Diet: Consequences and Recommendations for Improvement

2015 ◽  
Vol 33 (2) ◽  
pp. 175-182 ◽  
Author(s):  
Thimmaiah G. Theethira ◽  
Melinda Dennis
Keyword(s):  
Celiac Disease ◽  
Critical Role ◽  
Nutrition Therapy ◽  
Gluten Free Diet ◽  
Nutritional Deficiencies ◽  
Gluten Free ◽  
Immune Mediated ◽  
Macro And Micronutrients ◽  
Medical Nutrition

Background: Celiac disease (CD) is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically susceptible individuals. CD-related enteropathy leads to multiple nutritional deficiencies involving macro- and micronutrients. Currently, medical nutrition therapy consisting of the gluten-free diet (GFD) is the only accepted treatment for CD. Key Messages: The GFD is the cornerstone of treatment for CD. Prior published studies have concluded that maintenance of the GFD results in improvement of the majority of nutritional deficiencies. In the past, counseling for CD focused mainly on the elimination of gluten in the diet. However, the GFD is not without its inadequacies; compliance to the GFD may result in certain deficiencies such as fiber, B vitamins, iron, and trace minerals. Paucity of fortified gluten-free foods may be responsible for certain deficiencies which develop on the GFD. Weight gain and obesity have been added to the list of nutritional consequences while on the GFD and have been partially attributed to hypercaloric content of commercially available gluten-free foods. Follow-up of patients diagnosed with CD after starting the GFD has been reported to be irregular and, hence, less than ideal. Conclusions: Monitoring of the nutritional status using blood tests and use of appropriate gluten-free supplementation are integral components in the management of CD. The ideal GFD should be nutrient-dense with naturally gluten-free foods, balanced with macro- and micronutrients, reasonably priced, and easily accessible. Rotation of the pseudo-cereals provides a good source of complex carbohydrates, protein, fiber, fatty acids, vitamins and minerals. Fortification/enrichment of commonly consumed gluten-free commercial grain products should be encouraged. Dietitians specializing in CD play a critical role in the education and maintenance of the GFD for patients with CD.

scholarly journals Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Md. Abdul Wazed ◽  
Md. Rakibul Islam
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Promising Alternative ◽  
Significance Level ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

scholarly journals The Evolving Landscape of Biomarkers in Celiac Disease: Leading the Way to Clinical Development

2021 ◽  
Vol 12 ◽  
Author(s):  
Glennda Smithson ◽  
Jenifer Siegelman ◽  
Toshihiko Oki ◽  
Joseph R. Maxwell ◽  
Daniel A. Leffler
Keyword(s):  
Celiac Disease ◽  
Peripheral Blood Cell ◽  
Clinical Development ◽  
Intestinal Damage ◽  
Gluten Free ◽  
Histological Changes ◽  
Specific Patient ◽  
Cell Responses ◽  
Immune Mediated ◽  
Duodenal Biopsies

Celiac disease is a common immune-mediated disease characterized by abnormal T-cell responses to gluten. For many patients, symptoms and intestinal damage can be controlled by a gluten-free diet, but, for some, this approach is not enough, and celiac disease progresses, with serious medical consequences. Multiple therapies are now under development, increasing the need for biomarkers that allow identification of specific patient populations and monitoring of therapeutic activity and durability. The advantage of identifying biomarkers in celiac disease is that the underlying pathways driving disease are well characterized and the histological, cellular, and serological changes with gluten response have been defined in gluten challenge studies. However, there is room for improvement. Biomarkers that measure histological changes require duodenal biopsies and are invasive. Less invasive peripheral blood cell and cytokine biomarkers are transient and dependent upon gluten challenge. Here, we discuss established biomarkers and new approaches for biomarkers that may overcome current limitations.

scholarly journals Budd Chiari syndrome in a patient with Celiac disease: A rare entity

2021 ◽  
Vol 12 (9) ◽  
pp. 156-159
Author(s):  
Hina Ismail ◽  
Zain Majid ◽  
Zahid Shah ◽  
Ghazi Abrar ◽  
Raja Taha Yaseen Khan ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Autoimmune Diseases ◽  
Ct Scan ◽  
Abdominal Distension ◽  
Gluten Free ◽  
Rare Entity ◽  
Budd Chiari Syndrome ◽  
Immune Mediated ◽  
Chiari Syndrome ◽  
Pedal Edema

Celiac disease is an immune mediated enteropathy that causes malabsorption. It is associated with a number of autoimmune diseases, however is rarely associated with Budd chiari syndrome. We present a case of a young girl who was a diagnosed case of celiac disease and had presented with abdominal distension along with pedal edema. Her initial workup was all negative while ultrasound abdomen along with CT scan abdomen had given the impression of Budd chiari syndrome. She was managed with gluten free diet, diuretics along with anticoagulants.

scholarly journals Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽  
2015 ◽  
Vol 3 ◽  
pp. e1337 ◽  
Author(s):  
Benjamin Missbach ◽  
Lukas Schwingshackl ◽  
Alina Billmann ◽  
Aleksandra Mystek ◽  
Melanie Hickelsberger ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Health Benefits ◽  
Food Products ◽  
Free Food ◽  
Food Composition ◽  
Nutrient Composition ◽  
Bakery Products ◽  
Gluten Free ◽  
Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

scholarly journals The Gluten-Free Diet for Celiac Disease and Beyond

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3993
Author(s):  
Bara Aljada ◽  
Ahmed Zohni ◽  
Wael El-Matary
Keyword(s):  
Celiac Disease ◽  
Dermatitis Herpetiformis ◽  
Cognitive Disorders ◽  
Gluten Free Diet ◽  
Nutritional Deficiencies ◽  
Gluten Sensitivity ◽  
Gluten Free ◽  
Immune Mediated ◽  
The Brain

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 the effectiveness of the diet in managing mental and cognitive disorders and to establish a connection between the brain and gluten.

scholarly journals Gluten-Free Bread from ingredients and nutrition point of view: A Mini-Review

2020 ◽  
pp. 634
Author(s):  
Marcell Toth ◽  
Gyula Vatai ◽  
Andras Koris
Keyword(s):  
Celiac Disease ◽  
Raw Materials ◽  
Vital Role ◽  
Point Of View ◽  
Gluten Free ◽  
Bread Making ◽  
Processing Technologies ◽  
Recent Information ◽  
Immune Mediated ◽  
Antigenic Properties

Consistent gluten consumption leads to one of the most prevalent immune-mediated disorders i.e. celiac disease (CD). Gluten derived from wheat, rye and barley exhibit antigenic properties that may promote immune reactions in some receptive individuals. Hence, a life-long gluten-free diet (GFD) is being recommended as the best therapeutic treatment. Nevertheless, several research fonts have revealed that gluten-free (GF) products play a vital role in the diet, but bakery goods, especially gluten-free bread (GFB) indicate technological challenges and demonstrate sensory, nutritional and quality imbalances. To overcome these issues, numerous investigations such as raw materials or processing technologies are being carried out. To the best of our knowledge, to date no permanent solution has been evolved for replacing the gluten completely, though the combination of certain ingredients, additives and technologies are providing promising results, keeping the door open for further improvements. This review aims to collect recent information on approaches, improvements and still existing gaps in GF bread making.

Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease

2021 ◽  
Author(s):  
Wajiha Mehtab ◽  
Vikas Sachdev ◽  
Alka Singh ◽  
Samagra Agarwal ◽  
Namrata Singh ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Food Products ◽  
Free Food ◽  
Gluten Free ◽  
Gluten Content

scholarly journals Celiac Disease Associated with a Benign Granulomatous Mass Demonstrating Self-Regression after Initiation of a Gluten-Free Diet

2017 ◽  
Vol 11 (2) ◽  
pp. 473-479
Author(s):  
Abhinav Tiwari ◽  
Himani Sharma ◽  
Khola Qamar ◽  
Zubair Khan ◽  
Umar Darr ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Small Bowel ◽  
Stromal Cells ◽  
Needle Aspiration ◽  
Tissue Reaction ◽  
Gluten Free Diet ◽  
Small Bowel Adenocarcinoma ◽  
Gluten Free ◽  
Inflammatory Mass ◽  
Immune Mediated

Celiac disease is a chronic immune-mediated enteropathy in which dietary gluten induces an inflammatory reaction predominantly in the duodenum. Celiac disease is known to be associated with benign small bowel thickening and reactive lymphadenopathy that often regresses after the institution of a gluten-free diet. A 66-year-old male patient with celiac disease presented with abdominal pain and diarrheal illness. Computerized tomography of the abdomen revealed a duodenal mass. Endoscopic ultrasound-guided fine needle aspiration of the mass revealed bizarre stromal cells which represent a nonspecific tissue reaction to inflammation. This inflammatory mass regressed after the institution of a gluten-free diet. This case report describes a unique presentation of celiac disease in the form of a granulomatous self-regressing mass. Also, this is the first reported case of bizarre stromal cells found in association with celiac disease. In addition to lymphoma and small bowel adenocarcinoma, celiac disease can present with a benign inflammatory mass, which should be serially monitored for resolution with a gluten-free diet.

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