Zasadność stosowania diety bezglutenowej

Ewa Michota-Katulska, Magdalena Zegan, Karolina Leydy

Summary
Gluten is the protein fraction of wheat, barley, oats and rye composed of spatial groupings of polypeptide chains responsible for its physical properties (including dynamism, extendibility, ungluing resistance, flexibility and binding, emulsifying properties), used in food industry on a large scale. The elimination of gluten from the diet is the primary method of treatment for gluten-related diseases: coeliac disease, wheat allergy, gluten-related ataxia, Duhring disease and non-celiac gluten sensitivity. And although the use of this type of diet entails depletion of nutritional value in the diet, however in recent years there has been a huge increase in interest in gluten-free diet among consumers.
In the case of celiac disease patients, as a consequence of the implementation of a gluten-free diet, a significant improvement in gastrointestinal function and intestinal villi regeneration is achieved. While there is a need to treat a strict gluten-free diet with gluten-dependent diseases, as a result of which we have a clear improvement in patients' nutritional status and the disappearance of clinical symptoms, there is no indication for a gluten-free diet in the general healthy population.

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