Gluten-related pathologies: a true challenge for food safety
DOI:
https://doi.org/10.12873/444garciaKeywords:
Celiac disease, Gluten-free dietAbstract
Gluten is the protein fraction obtained from ethanolic extracts of cereal grains such as wheat, barley, rye, spelt, and kamut. It is widely used in the food industry; however, this component can cause adverse reactions in prone individuals.
Gluten-related pathologies are divided into three groups based on their etiopathology. The first group corresponds to allergies. The second includes autoimmune diseases, with celiac disease being the most prominent, having a global prevalence of 1 %. This pathology results from the generation of antibodies directed against deamidated gliadin (gluten peptides chemically modified by intestinal enzymes) and against endogenous transglutaminase enzymes. This immune response contributes to creating a pro-inflammatory environment that ultimately destroys intestinal tissue. There is a third group of pathologies called non-celiac gluten sensitivity, whose exact molecular mechanism is still unknown, but the components of innate immunity play a fundamental role. Various alternatives have been attempted to treat these pathologies, but none has proven to be more cost-effective than adhering to a strict gluten-free diet. This diet not only inhibits the symptoms of these pathologies but also stimulates the regeneration of intestinal tissue, especially in children. To ensure that sensitive individuals can follow a gluten-free diet, specific legislation has been developed in various countries worldwide.
A comprehensive review has been conducted on gluten-related pathologies, their treatment, the international legislative framework regarding gluten content in foods, and the measures applied in the food industry to protect patients non-tolerant to this compound.
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