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The Gluten-Free Diet: Use in Digestive Disease Management

  • Obesity and Nutrition (O Pickett-Blakely, Section Editor)
  • Published:
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Abstract

Purpose of Review

Gluten is a commonly ingested polymeric protein found in wheat, barley, and rye that has gained recent notoriety because of its relationship to disease and health. Avoidance of gluten is appropriate in patients with a diagnosed gluten–related disorder and may have treatment implications in other diseases of the digestive tract. This review highlights current knowledge of gluten related disorders and the use of a gluten-free diet in gastrointestinal disease management.

Recent Findings

Gluten-free diets should be used in patients with a diagnosed gluten–related disorder including celiac disease, non-celiac gluten sensitivity, and wheat-sensitive eosinophilic esophagitis. Use of this diet in management of other digestive conditions including gastroesophageal reflux disease, irritable bowel syndrome, and inflammatory bowel disease is controversial and not currently supported by the literature.

Summary

This review provides a framework for classifying gluten-related disorders in terms of pathogenesis, understanding the literature that supports dietary avoidance in modulation of gastrointestinal disease, and identifies limitations of dietary restriction in patients.

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  1. Division of Gastroenterology, Weill Cornell Medical Center, 1305 York Avenue, 4th Floor, New York, NY, 10021, USA

    Carolyn Newberry MD

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Carolyn Newberry, MD was involved in the manuscript research, preparation, and final approval of the manuscript.

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Newberry, C. The Gluten-Free Diet: Use in Digestive Disease Management . Curr Treat Options Gastro 17, 554–563 (2019). https://doi.org/10.1007/s11938-019-00255-0

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