Gluten-free meals: What to consider?

Abstract

The prevalence of gluten-associated diseases has been steadily increasing in recent decades. Today, the gluten-free diet (GFD) is the main treatment for these diseases. But compliance with it is associated with the risks of a deficiency of essential nutrients, vitamins and a violation of the intestinal microbiota, therefore, patients with gluten-associated diseases are under the constant supervision of a gastroenterologist and nutritionist for prompt correction of the diet in case of complications. However, the popularity of GFD is rapidly gaining momentum among individuals who do not have an objective medical indication for restricting gluten. This is primarily due to the fashion trend for observing various diets, wide coverage of this topic on the Internet, the media and popular science literature. But, unfortunately, not all of the information provided has an evidence base, and many do not seek help from specialists for advice about GFD. Thus, a large number of people are not aware of the indications and effects of this diet on the body. The purpose of the publication is to systematize the available data on the risks associated with adherence to GFD.