Trends in Nutrition and Andean Food for People with Celiac Disease: A review study
DOI:
https://doi.org/10.56294/sctconf2024.1177Keywords:
Andean foods, Nutrients, Celiac disease, GlutenAbstract
Celiac disease is characterized by nutritional imbalances due to intestinal inflammation caused by gluten, which hinders the absorption of essential nutrients. Iron deficiency anemia is common, as well as the lack of vitamins and minerals, some of which are reversed with a gluten-free diet. Andean foods constitute an option in the diet of celiac patients due to their high nutritional quality in proteins, carbohydrates, vitamins, minerals, and fiber, which are generally deficient nutrients. Studies suggest that products such as quinoa, corn, and rice can be viable substitutes in baking, extruded products, and beverages, offering nutritious and acceptable options. However, despite the positive trend towards including these foods in the diet of people with CD, challenges are identified, such as nutritional education to promote their consumption. In conclusion, it is suggested that Andean nutrition and food offer valuable options for people with CD, but effective strategies are needed to integrate them into patients' diets
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