Abstract
Gluten-free diet (GFD) is the cornerstone treatment for celiac disease (CD). GFD implies a strict and lifelong elimination from the diet of gluten, the storage protein found in wheat, barley, rye and hybrids of these grains, such as kamut and triticale. The absence of gluten in natural and processed foods, despite being the key aspect of GFD, may lead to nutritional consequences, such as deficits and imbalances. The nutritional adequacy of GFD is particularly important in children, this the age being of maximal energy and nutrient requirements for growth, development and activity. In recent years, attention has focused on the nutritional quality of gluten-free products (GFPs) available in the market. It is well recognized that GFPs are considered of lower quality and poorer nutritional value compared to the gluten-containing counterparts. The present review focuses on the nutritional adequacy of GFD at the pediatric age, with the aim being to increase awareness of the potential complications associated with this diet, to identify strategies in order to avoid them and to promote a healthier diet and lifestyle in children with CD.
Highlights
Celiac disease (CD) is a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals
With regards to lipid content and composition, Caponio et al showed that commercially available GF biscuits are richer in saturated fatty acids compared to the gluten containing equivalents [13]. All these characteristics have a negative effect on health, and this should be seriously taken into account, because the limited choice of food products in the diet of children with celiac disease (CD) induces a high consumption of packaged gluten-free products (GFPs), such as snacks and biscuits
The results showed that CD subjects followed a high-protein and high-lipid diet with low intakes of carbohydrates, iron, calcium and fiber compared to the recommended daily intakes
Summary
Celiac disease (CD) is a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. Gluten is a general term used to describe a mixture of storage proteins, including prolamins, hordeins and secalins found in wheat, barley and rye, respectively. These proteins may exert a toxic effect on intestinal mucosa in genetically susceptible individuals by triggering an immune-mediated response, responsible for the typical villous atrophy and lymphocyte infiltrate in small intestine mucosa seen in CD. The commercially available gluten-free (GF) products are processed foods purified of gluten The elimination of this storage protein inevitably alters the macro- and micro-nutrient composition, the nutritional value. Numerous foods available in supermarkets and grocery stores, including meat products, sweets and beer, contain gluten
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
