Gluten-free diet; This means not consuming all foods (cereals, pasta and many processed foods) containing wheat, rye, barley and oats. Corn, potato, rice, soy flour are harmless. Meat, fruits and vegetables do not contain gluten.
Soybeans, corn, rice and potatoes are safe. While dairy products cannot be tolerated due to secondary lactose intolerance that develops at the beginning, they can be consumed in the following months of treatment.
Gluten, which can be separated from flour after starch and small components are washed away, is a component in protein structure and contains 65% water. While gluten consists of 75-86% protein on the dry basis, the carbohydrates and lipids in the remainder are tightly held in the gluten-protein matrix. Gluten, which consists of glutenin and gliadin protein fractions, is a storage protein in wheat. Besides the sticky, viscoelastic properties of the dough, it is also responsible for the dough's ability to hold gas during fermentation and contributes to the appearance and crumb texture of most bakery products. ;
Celiac patients differ in their sensitivity to gluten in foods. Some patients cannot tolerate trace amounts of gluten, while others can tolerate larger amounts of gluten. Corn and rice are non-toxic and can be used as a substitute for other grains. Today, gluten-free bakery products are produced under a special food category called "gluten-free foods" for celiac patients. These include naturally gluten-free rice, corn and soy flour, biscuits etc. prepared from guar or amaranth. Gluten-free foods consumed by celiac patients are poorer in terms of some B group vitamins, iron and dietary fiber content compared to other foods containing gluten.
A correct gluten-free diet in most patients is to ensure that symptoms, histological changes return, and the risk of complications is reduced. For treatment to be successful, gluten must be completely removed from the diet. It has been stated that the application of a gluten-free diet increases bone density, corrects iron deficiency, prevents growth retardation and improves glycemic control. is growing.
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