The Importance of Nutritional Supplements and Standardised Dietary Intervention for Patients with Coeliac Disease

Dear Colleagues,

Coeliac disease (CD), also known as gluten-sensitive enteropathy or gluten-sensitive enteropathy, is an immune response to the consumption of gluten, a protein found in wheat, barley, and rye. For patients with coeliac disease and other gluten-related conditions, naturally gluten-free (grains, fruits, vegetables, etc.) and processed gluten-free products (commercial products) are recommended as substitutes for gluten-containing foods. While gluten-free products are nutrient-dense, they do not provide the required amount of nutrients; gluten-containing products do. Gluten-free products reportedly contain small amounts of required micronutrients (iron, folic acid, and B vitamins), fibre, and more carbohydrates and lipids than gluten-containing products.

Intestinal lesions caused by CD can lead to deficiencies in various nutrients, vitamins, and dietary minerals, especially iron deficiency, vitamin B12, folic acid, and fat-soluble vitamin deficiencies. These deficiencies, along with dairy intolerance, lead to low bone density and an increased risk of fractures. Therefore, strengthening the education and nutritional management of coeliac disease patients, strictly implementing gluten-free dietary treatment, engaging in close follow-up, monitoring the changes of the disease, and guiding dietary adjustments are important means to reduce disease symptoms, improve the quality of life, and improve patient outcomes. For this Special Issue, we invite articles related to improvement of the nutritional aspects of coeliac disease and other gluten-related diseases.

Prof. Dr. Paul J. Ciclitira
Prof. Dr. Alastair Forbes
Guest Editors

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• coeliac disease
• gluten-sensitive enteropathy
• gluten-free diet
• gluten-related disorders
• nutritional deficiency
• nutritional imbalance