This trend is supported by the notion that, along with CD, other conditions related to the ingestion of gluten have emerged as healthcare concerns. Besides CD and wheat allergy, there are cases of gluten reactions in which neither allergic nor autoimmune mechanisms are involved.
These are generally defined as gluten sensitivity (GS), a condition in which symptoms are triggered by gluten ingestion, in the absence of celiac‐specific antibodies and classical celiac villous atrophy, with variable human leukocyte antigen status and variable presence of first‐generation anti‐gliadin antibodies.
The overall prevalence of GS in the general population is still unknown, because there is not yet a consensus on precisely what is meant by ‘gluten sensitivity’. Therefore, on one hand, it is still unknown whether gluten represents the trigger of GS and, on the other, many patients are currently self‐diagnosed and start a GFD without medical advice or consultation.
To summarize, GF products are used by either clinically diagnosed CD patients or patients with a variegate series of conditions, not including CD, but leading to remove gluten from the diet. At the same time, undiagnosed CD patients still follow a normal diet inclusive of gluten without overt clinical symptoms.
For more information please click on the link
https://sbyo.gelisim.edu.tr/en/departments/nutrition-and-dietetics-english-157/news/gluten-free-diet
