Coeliac diet in Nevşehir
The only treatment that protects the small intestine in coeliac disease: a lifelong eating plan that removes wheat, barley, rye and products made from them, with attention to hidden gluten and cross-contamination.
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What is coeliac Diet (Gluten-Free Eating)?
Coeliac disease is a condition in which the immune system damages the small intestine in response to a protein called gluten. Gluten is found in wheat, barley and rye; oats must be certified gluten-free because they are often contaminated during production. The treatment is a strict lifelong gluten-free diet; even small amounts can keep the intestinal damage going. The dietitian teaches about hidden sources of gluten in bread, pasta, flour and ready-made foods, reading labels, avoiding cross-contamination in the kitchen and making up for deficiencies of iron, calcium, vitamin D, B12 and fibre. Important note: diagnostic tests must be done while gluten is still being eaten; starting a gluten-free diet before diagnosis can make the tests falsely negative.
How is coeliac Diet (Gluten-Free Eating) done?
- The doctor confirming the diagnosis with a blood test and, if needed, endoscopy
- Teaching which foods contain gluten and which are gluten-free, and how to read labels
- A suitable gluten-free menu and choice of bread and flour
- Assessing vitamin and mineral deficiencies
- Tracking symptoms and antibody levels
Who is coeliac Diet (Gluten-Free Eating) suitable for?
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