Review on chemical composition of gluten-free food for celiac people

Abstract

Celiac disease (CD) is a common chronic enteropathy disease which affects approximately 1-2% of the word population [1]. CD is intolerance for gluten in genetically predisposed individuals and is characterized by an inappropriate immune response of the T-lymphocytes of the small intestines to gluten peptides [2]. In celiac people, ingestion of gluten leads to inflammation and mucosal damage of the small intestine [3]. The typical lesion in the small intestinal epithelium is villous atrophy with crypt hyperplasia, leading to malabsorption of most nutrients such as minerals (Fe, Ca, Zn, etc.) and others essential components (folic acid, fat-soluble and vitamins) [4]. Today, the only available treatment is a lifelong strict gluten-free diet, which leads to restoration of the atrophied intestinal villi. By removing gluten food from the diet of celiac patients will result, in the majority of cases, a normalization of symptoms and cytological and histological parameters [5]. Generally, coeliac people need assistance from a dietician that has no knowledge on mineral contents or fatty acids, proteins, sugars compositions of available gluten-free products, and, for this reason, it is necessary to know the composition of gluten free foods commonly consumed by individuals with celiac disease.