Gluten-Free Food and Celiac Disease Volume II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 10 November 2024 | Viewed by 186
Special Issue Editors
Interests: celiac disease; gluten free diet; nutritional assessment of celiac people; nutrition education; gluten free foods nutritional composition; innovative gluten free foods; dietary adherence in celiac disease; symptoms and their drivers in celiac disease
Special Issues, Collections and Topics in MDPI journals
Interests: celiac disease; gluten free diet; nutritional assessment of celiac people; nutrition education; gluten free foods nutritional composition; innovative gluten free foods; dietary adherence in celiac disease; symptoms and their drivers in celiac disease
Special Issues, Collections and Topics in MDPI journals
Interests: celiac disease; gluten free diet; nutritional assessment of celiac people; nutrition education; gluten free foods nutritional composition; innovative gluten free foods; dietary adherence in celiac disease; symptoms and their drivers in celiac disease
Special Issues, Collections and Topics in MDPI journals
Interests: celiac disease; gluten free diet; nutritional assessment of celiac people; nutrition education; gluten free foods nutritional composition; innovative gluten free foods; dietary adherence in celiac disease; symptoms and their drivers in celiac disease
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
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
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
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.
Keywords
- 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
