Newberry Carolyn, McKnight Lindsay, Sarav Menaka, Pickett-Blakely Octavia
Department of Gastroenterology, University of Pennsylvania Perelman School of Medicine, 3400 Civic Center Boulevard, 7th Floor, South Tower, Philadelphia, PA, 19104, USA.
Department of Surgical Critical Care, University of Tennessee Graduate School of Medicine Knoxville, 1932 Alcoa Highway Building, Suite 270, Knoxville, TN, 37920, USA.
Curr Gastroenterol Rep. 2017 Sep 25;19(11):54. doi: 10.1007/s11894-017-0597-2.
The gluten-free diet (GFD) has become one of the most popular diets in modern history. Claims of improved health and increased energy fuel this popularity, though there is little evidence to substantiate these claims. The present review focuses on outlining known gluten-related disorders (GRD), discussing the GFD in the general population, exploring nutritional considerations, and providing advice for physicians in managing these patients.
Currently, about a quarter of the population reports keeping a GFD despite GRDs affecting less than half of these individuals. Reduced intake of calcium, B vitamins, and fiber as well as enhanced consumption of fat and simple carbohydrates has consistently been reported and needs to be continually addressed. Although a necessity in proper management of GRDs, unforeseen nutritional complications may develop in patients who are gluten free for which enhanced physician awareness is vital to achieving optimal patient care.
无麸质饮食（GFD）已成为现代史上最流行的饮食之一。尽管几乎没有证据能证实这些说法，但健康状况改善和精力增加的说法推动了其受欢迎程度。本综述重点概述已知的麸质相关疾病（GRD），讨论普通人群中的无麸质饮食，探讨营养方面的考虑因素，并为医生管理这些患者提供建议。
目前，约四分之一的人群报告坚持无麸质饮食，尽管GRD影响的人数不到这些人的一半。一直有报告称，钙、B族维生素和纤维的摄入量减少，脂肪和简单碳水化合物的消耗量增加，这一情况需要持续关注。虽然无麸质饮食在GRD的正确管理中是必要的，但对于无麸质患者可能会出现意想不到的营养并发症，提高医生的认识对于实现最佳患者护理至关重要。
