Contribuição do profissional de gastronomia para a alimentação dos indivíduos celíacos

Abstract

Celiac disease (CD) is a disorder characterized by an autoimmune reaction induced by the ingestion of a protein substance called gluten, which occurs in genetically susceptible individuals. Gluten is a protein complex, and the main structural component of wheat. Celiac disease can manifest at any stage of life with or without the presence of symptoms. The treatment of celiac disease is diet and occurs only through the total gluten exclusion from the diet. The gastronomy professional is the one who knows and dominates the food preparation techniques capable of providing safe food and pleasant sensory aspects to consumers. Thus, this review study aims to demonstrate how the food can contribute to the treatment of patients with celiac disease, as well as provide alternative of a diversified diet for proper treatment