Çölyak Hastalığında Glutensiz Diyet: Besin Dengesizlikleri ve Alternatif Tahıl Kaynakları

Celiac disease is a chronic, autoimmune disorder of the small intestine that develops in genetically predisposed individuals through the immune system due to gluten intake. The disease is triggered by the consumption of gluten found in grains such as wheat, barley and rye, and as gluten intake continues, it causes damage to the villi in the intestinal mucosa, impaired nutrient absorption and various symptoms. Currently, the only known effective treatment for celiac disease is a strict gluten-free diet that must be maintained for life. However, complete elimination of gluten from the diet may lead to energy, fiber, vitamin and mineral deficiencies due to the lack of adequate food alternatives to replace wheat and similar grains. The aim of this review is to reveal possible nutrient deficiencies that may be observed in individuals following a gluten-free diet, to evaluate strategies to prevent these deficiencies and to discuss alternative gluten-free food sources. In particular, some gluten-free cereals and pseudocereals with functional properties have significant potential to improve the nutritional quality of gluten-free diets. This study aims to support healthcare professionals, dietitians and celiac patients in planning an adequate and balanced diet during the gluten-free diet.