Nutrition and Celiac Disease

Abstract

Celiac disease formerly was considered a malignant pediatric entity; however, careful diagnosis, dietary management and conscientious follow-up have eliminated much of its threat.

The diet of the patient with celiac disease should be free of gluten, high in other proteins, moderately low in fat, particularly the saturated fats, and supplemented with vitamins.

Investigation has shown that after a period of treatment three of four children with celiac disease tolerate gluten satisfactorily and grow at a normal rate.