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Open AccessEditorial
Nutrients 2017, 9(8), 846;

Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges

Department of Gastroenterology, Milton Keynes University Hospital, Milton Keynes MK6 5LD, UK
Allied Health and Social Sciences, Institute of Health and Society University of Worcester, Worcester WR2 6AJ, UK
Freelance Nutrition Therapist, Manchester M33 5PD, UK
Department of Gastroenterology, Luton and Dunstable University Hospital, Luton LU4 0DZ, UK
Author to whom correspondence should be addressed.
Received: 23 July 2017 / Revised: 27 July 2017 / Accepted: 31 July 2017 / Published: 8 August 2017
Full-Text   |   PDF [335 KB, uploaded 8 August 2017]   |  


A gluten-free diet (GFD) is the safest treatment modality in patient with coeliac disease (CD) and other gluten-related disorders. Contamination and diet compliance are important factors behind persistent symptoms in patients with gluten related-disorders, in particular CD. How much gluten can be tolerated, how safe are the current gluten-free (GF) products, what are the benefits and side effects of GFD? Recent studies published in Nutrients on gluten-free products’ quality, availability, safety, as well as challenges related to a GFD are discussed. View Full-Text
Keywords: gluten-free diet; coeliac disease; non-coeliac gluten sensitivity gluten-free diet; coeliac disease; non-coeliac gluten sensitivity

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Rostami, K.; Bold, J.; Parr, A.; Johnson, M.W. Gluten-Free Diet Indications, Safety, Quality, Labels, and Challenges. Nutrients 2017, 9, 846.

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