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Safety Food in Celiac Disease Patients: A Systematic Review

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DOI: 10.4236/fns.2013.47A008    4,221 Downloads   6,502 Views   Citations

ABSTRACT

The prevalence of Celiac Disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Epidemiological studies have shown that CD is very common and affects about one in 250 people. The mechanism of the intestinal immune-mediated response is not completely clear, but involves an HLA-DQ2 or HLA-DQ8 restricted T-cell immune reaction in the lamina propria as well as an immune reaction in the intestinal epithelium. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley and derivatives). Gluten free-diet remains the cornerstone treatment for celiac patients. Therefore the absence of gluten in natural and processed foods represents a key aspect of food safety of the gluten-free diet. In this review, we evaluate the main studies about the safety food in CD patients.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

M. Dessì, A. Noce, S. Vergovich, G. Noce and N. Daniele, "Safety Food in Celiac Disease Patients: A Systematic Review," Food and Nutrition Sciences, Vol. 4 No. 7A, 2013, pp. 55-74. doi: 10.4236/fns.2013.47A008.

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