Journal of Gastroenterology and Digestive Diseases

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Rapid Communication - Journal of Gastroenterology and Digestive Diseases (2023) Volume 8, Issue 3

Empowering health: A comprehensive guide to nutrition therapy for celiac disease

Nishioka Fraser*

Department of Clinical Nutrition and Food Services, Nagasaki Rehabilitation Hospital, Nagasaki, Japan

*Corresponding Author:
Nishioka Fraser
Department of Clinical Nutrition and Food Services
Nagasaki Rehabilitation Hospital, Nagasaki, Japan
E-mail: nishioka.fraser@shioka.ac.com

Received: 25-Apr-2023, Manuscript No. JGDD -23-109131; Editor assigned: 27-Apr-2023, Pre QC No. JGDD -23-109131 (PQ); Reviewed: 11-May-2023, QC No. JGDD -23- 109131; Revised: 15-May-2023, Manuscript No. JGDD -23-109131 (R); Published: 22-May-2023, DOI: 10.35841/jgdd-8.3.145

Citation: Fraser N. Empowering health: A comprehensive guide to nutrition therapy for celiac disease. J Gastroenterology Dig Dis. 2023;8(3):145

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Introduction

People with coeliac disease may have a reduced intake of fiber due to their restricted diet. It is important to include fiber-rich foods such as fruits vegetables, legumes, and gluten-free whole grains to maintain a healthy digestive system Take vitamin and mineral supplements: People with coeliac disease may have difficulty absorbing certain nutrients, such as iron, calcium, and vitamin D. It is important to take supplements as recommended by a healthcare provider to prevent deficiencies [1].

Read food labels: It is important to read food labels carefully to identify any hidden sources of gluten, as some foods may contain gluten even if it is not obvious Seek support: Joining a support group or working with a registered dietitian who specializes in coeliac disease can be helpful in managing the condition and developing a healthy, balanced diet Coeliac Disease (CD) is a chronic, autoimmune condition that develops in genetically susceptible individuals and has a reported prevalence of around 1% . While the disease is characterized by a small intestinal enteropathy, the manifestations are broad and can involve both the gastrointestinal intestinal tract and distinct extra-intestinal sites throughout the body. Inflammation and tissue damage in the small intestine results from an abnormal immune response towards ingested gluten. Persisting inflammation in active CD puts individuals at risk of osteoporosis, nutrient deficiencies, and malignancies. Thus, a life-long gluten-free diet is the mainstay treatment and reduces the long-term complications of this condition. While most individuals will display improvement in symptoms and signs of CD following institution of the GFD, up to will continue to experience symptoms [2].

Gluten-free diet is generally admitted as effective therapy in symptomatic patients, but a life-long dietary treatment in some challenging cases such as ‘silent’ and ‘latent’ patients is under discussion. Tolerance to gluten may be acquired later in life, but, as latency may be transient, a strict follow-up is necessary in these patients. The composition of gluten-free diet needs a better definition; latest evidence demonstrates that oats are tolerated by most patients with coeliac disease. Finally, the amount of gluten permitted in gluten-free products is still a matter of debate; significant progress has been made in the sensitivity of techniques for gluten detection, but the daily amount of gluten that can be safely consumed is not yet defined [3].

Adult refractory sprue is a poorly defined disorder. We did a multicentre national study of patients with refractory sprue to characterise their clinical and pathological profile and outcome, and to assess the frequency and prognostic significance of phenotypic and molecular abnormalities in the intraepithelial T-cell population. Medical nutrition therapy is the only accepted treatment for celiac disease. This paper summarizes a review of scientific studies using the gluten-free diet, nutritional risk factors, controversial elements of the diet, and its implementation in treating celiac disease. Treatment for celiac disease requires elimination of the storage proteins found in wheat, rye, and barley. The inclusion of oats and wheat starch is controversial. Research supports that oats may be acceptable for patients with celiac disease and can improve the nutritional quality of the diet. However, use of oats is not widely recommended in the United States because of concerns of potential contamination of commercial oats. Studies assessing the contamination of commercial oats are limited. Research indicates no differences in patients choosing a strict wheat starch-containing, gluten-free diet vs. a naturally gluten-free diet [4, 5].

Conclusion

Factors other than trace gluten may be the cause of continued villous atrophy in some patients. The impact of nutrient malabsorption caused from untreated celiac disease is well documented. The diet and gluten-free products are often low in B vitamins, calcium, vitamin D, iron, zinc, magnesium, and fiber. Few gluten-free products are enriched or fortified, adding to the risk of nutrient deficiencies. Patients newly diagnosed or inadequately treated have low bone mineral density, imbalanced macronutrients, low fiber intake, and micronutrient deficiencies. Also troubling is the increased incidence of obesity seen in persons with celiac disease following a gluten-free diet. Because of the nutritional risks associated with celiac disease, a registered dietitian must be part of the health care team that monitors the patient’s nutritional status and compliance on a regular basis.

References

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