Celiac disease management and common gluten-free diet errors

Celiac disease is a digestive disorder that damages the small intestine and impairs the absorption of essential nutrients, such as vitamins and minerals. According to professionals at the Clínica Universidad de Navarra (CUN), the condition is triggered when the immune system responds to gluten, a protein found in certain cereals, causing damage to the intestinal mucosa.

The only effective treatment is a strict gluten-free diet, which requires avoiding wheat, barley, rye, spelt, Khorasan wheat, triticale, and their derivatives. The Federation of Celiac Associations of Spain suggests that a proper diet should primarily focus on naturally gluten-free foods, using specific gluten-free processed products only occasionally.

Health professionals from Sanitas note that common errors can compromise dietary results. One frequent mistake is consuming processed products labeled ‘gluten-free’ without carefully reviewing the composition to ensure no hidden gluten is present.