Abstract
Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutrient intake of celiac people because dietary programs available on the market do not contain the nutritional composition of gluten-free products (GFP). Here we present a new GFD evaluation software that contains more than 700 gluten-free rendered foodstuffs and their macronutrient composition. Apart from diet evaluation and design, the software represents a tool for nutritional education as well, since it shows diet appropriacy and indicates how to promote balanced self-care. Moreover, anthropometric and biochemical data or symptoms presence and diet adherence can be recorded and evaluated. This open free software, can be downloaded in its app format for mobiles and tablets. Software evaluation indicated its correct functionality and the importance of assessing a GFD with GFP instead of with their gluten-containing analogues. Thus, this software represents an essential e-Health tool, not only for proper GFD evaluation, but also for improving life quality of celiac and gluten sensitive people.
Highlights
Celiac disease (CD) is an autoimmune enteropathy triggered by the ingestion of gluten-containing grains in susceptible individuals and is a common lifelong disorder worldwide [1]
People with celiac disease suffer from intestinal and extra-intestinal symptoms when ingesting gluten
Untreated CD can lead to long-term complications like osteoporosis, cancer, and autoimmune disorders [2]
Summary
Celiac disease (CD) is an autoimmune enteropathy triggered by the ingestion of gluten-containing grains in susceptible individuals and is a common lifelong disorder worldwide [1]. The only effective treatment for CD is strict dietary gluten withdrawal, so people with celiac disease must control the presence of this protein in food This means that they must avoid an important source of nutrients (some cereals, like wheat, barley, triticale, rye, and their derivatives), which can cause a significant imbalance in their diet. This disequilibrium can lead to the appearance of nutrient deficits, such as of iron, biotin, or folate, and may increase the risk of developing pathologies like anemia, diabetes, cardiovascular diseases, or osteoporosis [3,4,5,6,7,8]. While CD is the most common disorder triggered by gluten, other conditions benefit from following this dietary restriction, such as Non-celiac Gluten Sensitivity, Dermatitis Herpetiformis, or Inflammatory Bowel Syndrome [2]
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