Med. praxi. 2012;9(2):78-81

Gluten-free diet for practice

Mgr.Petra Přibylová

Oddělení léčebné výživy, Ústřední vojenská nemocnice Praha

Gluten-free diet (GFD) plays a crucial role in the treatment of celiac disease. It is a hereditary autoimmune disease manifested by children

and adults with permanent intolerance to gluten in the diet. If we exclude foods containing gluten or its toxic fractions, it is removed

the underlying cause. We approach it, even if proven allergy to gluten (rare), its use is controversial in children with ADHD syndrome or

autism. The following text will be dealt with on a gluten-free diet only in relation to the treatment of celiac disease.

Gluten is a component of the prolamine fraction of proteins that are found together with starch in the endosperm of seeds of cereals,

namely: wheat, rye, barley and oats. In the case of wheat gluten is even up to 80 % of protein content.

Gluten free diet is always a major intervention in human life. In particular, initially after diagnosis, we are working to ensure collective

cooperation physician, dietician, eventually, stakeholder groups and engage the client family. Mastering GFD requires considerable effort

and motivation, especially because it is a lifelong change. Prognosis is in early diagnosis and good comliance to GFD favorable.

Keywords: celiac disease, gluten-free diet, gluten, education

Published: February 23, 2012  Show citation