Abstract
Dietitians play a pivotal role in the education, follow-up and navigation of the gluten-free diet for patients affected by celiac disease. Since gluten withdrawal is the cornerstone of celiac disease therapy, and since various future therapeutic strategies, are not yet on the market, the patients relay heavily on the registered dietitian nutritionists (RDNs) advice and service to cope with the gluten-free diet tough alley. Unfortunately, gluten withdrawal, nowadays, represent also a torrid time. The actual surge in incidence, wheat content, gluten intake, celiac disease-related T-cell stimulatory epitopes in wheat, usage in the processed food industries, nutritional deficiencies, changing phenotype and the fact that gluten is potentially detrimental to humankind health, make the RDNs role more complex, difficult and challenging. The present review expands on the gluten-free diet related tough alley in torrid time, which the registered dietitian nutritionists are facing when dealing with gluten-sensitive patients.
Highlights
Dietitians play a pivotal role in the education, follow-up and navigation of the Gluten-free diet (GFD) for patients affected by celiac disease (CD)
Dietitians play a pivotal role in the education, follow-up and navigation of the GFD for patients affected by CD
Since gluten withdrawal is the cornerstone of CD therapy, and since various future therapeutic strategies, are not yet on the market, the patients relay heavily on the registered dietitian nutritionists (RDNs) advice and service to cope with the GFD tough alley
Summary
Dietitians play a pivotal role in the education, follow-up and navigation of the Gluten-free diet (GFD) for patients affected by celiac disease (CD). The other way around, the dietitian’s perspectives toward the patients was scarcely investigated. This is the raison why Gieger et al should be congratulated for measuring RDN self-reported CD knowledge and preferences for resources intendant for self and patient educations [5]. Those difficulties are the diving force to develop alternative nutritional and non-nutritional therapies for CD [1]. More expensive Inconsistent, confusing, incorrect or lack of labeling Cross contamination Lack of consensus about the minimal amount of gluten allowed Lack of standardization of gluten content determination Persistent symptoms on GFD Individual gluten sensitivity Lack of manufacturing regulations in many countries Dissatisfaction with information provided by professionals
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