Gluten-Free Diet: An Approach to Reconcile Nutritionally and Technologically Adequate and Safe Food for Celiac Patients

The rise in incidence of celiac disease (CD), a chronic multisystem autoimmune disorder associated with intestinal mucosa inflammation, intestinal villous atrophy and other indicators has increased in recent years. Study for pathogenesis and molecular mechanisms is the key aspect of nutritionally balanced gluten-free diet. Currently, gluten-free diet is the sole efficient treatment for celiac subjects. This may lead to ramifications corresponding to nutritional imbalances and deficiencies. Role of oats as source of minerals, proteins, vitamins and fiber and their use in gluten-free diet to compensate for the nutritional deficiencies is highlighted while their consumption with respect to safety for celiac patients is debated upon. Nutritional quality of pseudo-cereals and minor cereals is focused in the light of dietary advices and nutritional properties as well as the effort being made to formulate new generation of cereals. Finally, few strategies which make use of biotechnological and enzymatic methods to detoxify the dietary gluten which can be used in developing cereals having nutritional and baking qualities are described.