Celiac Disease: Myth or Reality

The amount and quality of wheat gluten which includes heterogeneous mixtures of storage proteins, namely glutenin and gliadin, are accepted as the quality marker for bakery goods. However, many people are suffering from wheat/gluten-related disorders (celiac disease (CD), non-celiac gluten sensitivity, wheat allergy, gluten ataxia, and dermatitis herpetiformis) which are triggered by the consumption of gluten-containing foods. Among these, celiac disease is the most prominent autoimmune-mediated gluten-related disorder, but the pathogenesis of celiac disease is not completely revealed. The gluten-free diet remains being the only treatment for diagnosed CD patients. However, strict adherence to special diets is challenging for consumers and thus reduces their adaptation and life quality. Moreover, the proposition that a gluten-free diet may increase the risk of some metabolic syndrome diseases is still a controversial issue. Therefore, in terms of both nutritional value and end-product quality, comparative or even better gluten-free products compared to gluten-containing counterparts should continue to be developed on an industrial scale to meet the need and demands of individuals with CD. In addition, several in vitro and in vivo researches are conducted for finding alternative treatments to effectively manage this condition. Nevertheless, these non-dietary treatments are generally in the experimental phase, and thus they are not implemented for clinical treatments in the current situation. On the other side, different gluten degradation and/or modification practices remain on the agenda. Therefore, this present chapter provides current knowledge and an overview of the related scientific literature regarding the potential reasons and effects of CD and some treatments or practices for gluten degradation.