Gluten-Free Food and Celiac Disease (Volume II)

Dear Colleagues,

The only treatment for celiac disease (CD) is to follow a strict gluten-free diet throughout life, possibly leading to dietary imbalances and associated diseases. This could be due to the differences observed in the nutritional composition of gluten-free products compared to their homologues containing gluten. Although individualized dietary advice should be mandatory for people with celiac disease, they usually do not have this information. In addition, in the classic form of CD, gastrointestinal symptoms caused by the ingestion of gluten predominate. It could be assumed that the elimination of this protein from the diet leads to the total remission of symptoms; however, some patients continue to suffer from symptoms even when following a strict gluten-free diet.

On the other hand, celiac people sometimes feels misunderstood by society, so information needs to be provided to them to achieve their complete social inclusion.

This Special Issue will include research works aiming to improve the quality of life of celiac people from dietary interventions, the nutritional composition of gluten-free foods, and nutritional education among celiac people and their environment. It also aims to monitor dietary adherence and search for possible causes of their symptomatology.

Dr. Arrate Lasa
Dr. Itziar Churruca
Dr. Virginia Navarro
Dr. Jonatan Miranda
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• celiac disease
• gluten-free diet
• nutritional assessment in celiac disease
• symptoms and their drivers in celiac disease
• dietary adherence in celiac disease
• nutritional education
• social aspects in celiac disease
• gluten-free foods for nutritional composition
• innovative gluten-free foods