Abstract
To date, the only known effective treatment for celiac disease is a strict gluten-free diet for life. We reviewed the literature to evaluate the upper limit for gluten content in food, which would be safe for patients with celiac disease. Patients with celiac disease should limit their daily gluten intake to no more than 10–50 mg. Most health authorities define gluten-free products as containing less than 20 parts per million gluten.
Highlights
WHAT IS GLUTEN?Celiac disease (CD) is an immune-mediated small intestinal enteropathy triggered by the ingestion of gluten in the genetically susceptible individuals, with prevalence of 1%–2% in North and South America, North Africa, Middle East, and India,[1,2] reports of 3% incidence in Denver[3] and Sweden[4] have emerged.Gluten is the name given to a group of wheat grain storage proteins found in wheat and related grains abundantly consumed in Western diet, averaging 10–20 g per person/day
The prolamins are a complex group of Abbreviations: CD, celiac disease; EMA, anti-endomysial antibodies; GFD, gluten-free diet; IEL, intraepithelial lymphocyte; ppm, parts per million; tTG, tissue transglutaminase; VH/CrD, villous height/crypt depth ratio
This study compared patients with CD on a CodexGFD to CD patients that were on a non-gluten detectable GFD
Summary
Inna Spector Cohen, M.D.1,2, Andrew S. Day, M.D.3, and Ron Shaoul, M.D.1,2* 1Pediatric Gastroenterology & Nutrition Institute, Ruth Rappaport Children’s Hospital, Rambam Medical Center, Haifa, Israel; 2Ruth & Bruch Rappaport Faculty of Medicine, Technion–Israel Institute of Technology, Haifa, Israel; and 3Department of Paediatrics, University of Otago, Christchurch, New Zealand
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