NUTRITION OF CELIAC DISEASE 

Celiac disease is a sensitive gluten intolerance which depends on an immune process. It can appear during childhood or adulthood, when a permanent gluten intolerance develops. The mortality rate in the world due to this disease is approximately twice that of mortality from other causes, with an increase that occurs predominantly in the first year after the diagnosis of the disease. Death mainly occurs due to the presence of malignancies with intestinal lymphoma. Patients with celiac disease experience symptoms such as diarrhea, anorexia, malnutrition, bloating, and weight loss. The disease may be associated with numerous others, such as dermatitis herpetiformis, osteoporosis, epilepsy and type 1 diabetes mellitus. In Brazil, the incidence is one case for every 681 people across the country. Diagnosis is based on clinical features, serological tests for specific antibodies, and intestinal biopsy. The treatment of celiac patients consists of gluten from their diet for life, correcting the different degrees of malnutrition, anorexia, dehydration, food intolerances, vitamins and minerals. Considering that the main etiological factor of celiac disease is dietary in nature, the adoption of dietary practices aimed at excluding gluten from the diet is a very effective prophylactic measure. Thus, it is particularly up to the nutritionist to prepare and guide the dietary therapy of celiac patients and correct nutritional deficits, excluding gluten and derivatives from their diet.