Gluten-free foods for celiac disease

Abstract

Celiac disease is one of the most common autoimmune diseases today. The main factor involved in the development of celiac disease is gluten. Celiac disease is an enteropathy affecting the proximal small intestine and is characterized by persistent gluten intolerance in genetically predisposed individuals as a result of the intake of foods containing gluten. Gluten is a natural protein found in wheat and other related grains. The intake of gluten-containing cereals such as wheat, rye, barley and triticale causes inflammation of the small intestine. Celiac disease is a widespread disease that is increasing every day and is an autoimmune disease that occurs in up to 1% of the world's population. The main reason for the increase in celiac disease is the creation of modern wheat varieties, namely genetically modified wheat varieties (Volta, 2020). The amount of gluten in modern wheat varieties is 60-80% of the total protein. However, traditional wheat varieties contained 10-14% gluten. The highest incidence is observed in countries where wheat plays an important role in nutrition, such as Turkey, North America, Western Europe and Australia. Recently, an increase in this disease has been observed in Azerbaijan.