Gluten-free diet

A gluten-free diet (GFD) is a diet that excludes gluten, a protein composite found in wheat, barley, rye, and all their species and hybrids (such as spelt,kamut, and triticale). The inclusion of oats in a gluten-free diet remains controversial. Avenin present in oats may also be toxic for coeliac people; its toxicity depends on the cultivar consumed. Furthermore, oats are frequently cross-contaminated with cereals containing gluten.

Gluten causes health problems for those with gluten-related disorders, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy. In these patients, the gluten-free diet is demonstrated as an effective treatment. In addition, at least in some cases, the gluten-free diet may improve gastrointestinal and/or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, multiple sclerosis or HIV enteropathy, among others. Several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with poor basic education and understanding of gluten-free diet often believe that they are strictly following the diet, but are making regular errors.

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