Akademik Veri Yönetim Sistemi
Journal of Hygienic Engineering and Design, cilt.30, ss.101-106, 2019 (Scopus)
© 2019, Consulting and Training Center - KEY. All rights reserved.Gluten is the glutenin-gliadin protein complex pre-senting in wheat, barley, rye and oat. Bread, cakes, pasta, some sauces, salad dressings, even toothpastes and cosmetic products include gluten. Gluten should be removed from the diet in the treatment of glu-ten-related diseases, such as celiac disease, non-celiac gluten sensitivity, and gluten ataxia. Treatment of the gluten-related diseases with the gluten-free diet has positive effects because it normalizes mucosal histolo-gy and relieves the clinical symptoms. While removing gluten from diet is associated with clinical and histo-logical improvements, poor adherence to gluten-free diet is associated with lower quality of life and higher risk of celiac-related symptoms and complications. The gluten free diet is thought to be beneficial for the other health problems too such as: dermatitis herpeti-formis, schizophrenia and other mental disorders, ato-py, fibromyalgia, endometriosis. The gluten-casein-free diet can be beneficial for autism spectrum disorder in some studies, but there is no conclusive evidence. The gluten-free diet is also applied by people without glu-ten-related disease and it has been popular recently. The people who avoiding gluten without gluten-relat-ed disease have applied to gluten-free diet for the following reasons: having a perceived gluten sensitivity, the healthy option idea, being interested in gluten-free products as a lifestyle. In long term, the gluten-free diet in healthy people may cause the vitamin-mineral defi-ciency, insufficient dietary fiber intake, constipation, reduction in quality of life. Additionally, the advantag-es and disadvantages of gluten-free products in terms of nutritional values compared to their gluten-contain-ing counterparts are not clear. As a result, the gluten-free diet is indicated only for de-termined medical conditions, this diet is not suitable for healthy populations. The interest in gluten-free diet necessitates the studies of about acute and chronic effects of gluten-free diet in healthy individuals.