Celiac Disease Management through Gluten-Free Diets

Abstract

In recent times, there had been an increase in the consumption of food products made from cereals other than wheat flour. This is partly due to the surge or rise in wheat importation thereby led to a high foreign exchange spending for countries with comparative disadvantage in the cultivation and production of wheat grain. Aside from this, there had been a major concern on the health challenges emanating as a result of the consumption of food made from wheat flour. This health challenge is called celiac disease; an immune-mediated disease arising from the inability of the consumer to ingest gluten-containing products. This book chapter intends to write on the management of celiac disease using gluten-free diets.

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

“…Celiac disease (CD) is a gluten‐related genetic disease, which occurs after consumption of gluten‐containing foods, with a worldwide prevalence of 1.4% (Zhang et al, 2022). Celiac disease symptoms include anemia, poor growth development, diarrhea, and fatigue (Olawoye et al, 2021). In addition to individuals diagnosed with CD, a significant percentage of the population has nonceliac gluten/wheat sensitivity, and these individuals experience symptoms similar to CD after consumption of gluten and gluten‐related food products (Sabença et al, 2021).…”