AI Article Synopsis
- Gluten is a protein found in wheat, barley, and rye that can cause health issues; avoiding it is essential for people with gluten-related disorders such as celiac disease.
- A gluten-free diet is recommended for those with specific gluten-related disorders but its effectiveness for other gastrointestinal conditions like IBS and reflux disease is debated and lacks strong research support.
- This review categorizes gluten-related disorders based on their causes and examines the challenges of using a gluten-free diet in treating digestive diseases.
Article Abstract
Purpose Of Review: Gluten is a commonly ingested polymeric protein found in wheat, barley, and rye that has gained recent notoriety because of its relationship to disease and health. Avoidance of gluten is appropriate in patients with a diagnosed gluten-related disorder and may have treatment implications in other diseases of the digestive tract. This review highlights current knowledge of gluten related disorders and the use of a gluten-free diet in gastrointestinal disease management.
Recent Findings: Gluten-free diets should be used in patients with a diagnosed gluten-related disorder including celiac disease, non-celiac gluten sensitivity, and wheat-sensitive eosinophilic esophagitis. Use of this diet in management of other digestive conditions including gastroesophageal reflux disease, irritable bowel syndrome, and inflammatory bowel disease is controversial and not currently supported by the literature. This review provides a framework for classifying gluten-related disorders in terms of pathogenesis, understanding the literature that supports dietary avoidance in modulation of gastrointestinal disease, and identifies limitations of dietary restriction in patients.
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| http://dx.doi.org/10.1007/s11938-019-00255-0 | DOI Listing |
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