Abstract
The article discusses the composition and useful properties of grain products. Special attention is paid to the issues of intolerance to certain types of cereals, associated with the content of gluten in them, which leads to the development of such a disease as celiac disease. Aspects of the prevalence, etiopathogenesis, and clinical course of celiac disease are presented. Special emphasis is placed on the principles of nutrition in gluten enteropathy, products that explicitly and covertly contain gluten are presented. The composition of the gluten‑free diet is justified. A set of products recommended and not recommended for inclusion in the gluten‑free diet, as well as approximate options for its menu, is provided. The issues of prevention of celiac disease, the use of mixtures for enteral nutrition and specialized gluten‑free products are discussed.
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