A REVIEW ON CELIAC DISEASE AND GLUTEN-FREE DIET

Food Science

Celiac disease is a genetically predisposed autoimmune condition defined by an inappropriate immune response (permanent intolerance) to gluten in ingested wheat and other cereal proteins (related with gluten). After the condition is diagnosed, the mortality rate of subjects is relatively low. Celiac disease is caused by a combination of environmental (mostly gluten) and immunological and genetic factors. The amount of gluten administered at the start of the program and the steady rise in the amount of gluten exposure will guard against celiac disease development. Given the wide range of symptoms experienced by persons with celiac disease, it would be more accurate to classify it as an illness affecting many body systems (systemic) rather than a sickness affecting primarily the digestive tract (gastrointestinal). The most effective treatment for celiac disease is to eliminate gluten and similar substances totally from one's diet. In comparison to commercially available gluten-free goods, natural food ingredients are thought to have superior nutritional value in terms of energy supply, lipid composition, and vitamin content.

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