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Nutrición Hospitalaria
versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611
Resumen
CALLE, Irene de la; ROS, Gaspar; PENALVER, Rocío y NIETO, Gema. Celiac disease: causes, pathology, and nutritional assessment of gluten-free diet. A review. Nutr. Hosp. [online]. 2020, vol.37, n.5, pp.1043-1051. Epub 04-Ene-2021. ISSN 1699-5198. https://dx.doi.org/10.20960/nh.02913.
Introduction:
celiac patients suffer deficiencies before and during their maintenance of a gluten-free diet. This is due to malabsorption, associated with the disease, and to non-enriched, mostly processed foods high in saturated fats and deficient in the minerals typically present in wheat.
Objectives:
the main objective of this review was to determine the molecular basis of celiac disease and the nutritional deficiencies that gluten-free diet entails, as well as an assessment of gluten-free diet and its nutritional deficiencies once the intestinal microvilli have been restored.
Material and methods:
a bibliographic search was carried out through electronic databases. The content of the review focuses on the pathogenesis of celiac disease and the assessment of gluten-free diet when established for treatment.
Results:
the main deficiencies that occur in untreated celiac patients are (calcium, iron, fiber, folic acid, omega-3, vitamin B12, and vitamin D). It has been observed that the quality of life of celiac patients, after starting treatment, is reduced, and this leads to low adherence to gluten-free diet. In addition, these gluten-free diets without proper follow-up by a nutritionist entail other deficits such as: an increase in the risk of cardiovascular, metabolic, overweight and obesity diseases.
Conclusion:
gluten-free diet, as followed by celiac patients, usually entails certain deficiencies such as group-B vitamins, vitamin D, calcium, iron, folic acid, and fiber, which is mainly due to the poor nutritional quality of gluten-free products as compared to their equivalents with gluten, and a scarce monitoring by health professionals.
Palabras clave : Gluten; Celiac disease; Autoimmune disease; Nutrition; Micronutrients.