Special issue title: Gluten related disorders, how much gluten is too much?

Guest editors:

1- Andrew Day 

Email Address: andrew.day@otago.ac.nz

 Affiliation: Department of Paediatrics, University of Otago Christchurch, Christchurch, New Zealand

2- Justine Bold

Email Address: justinebold@btinternet.com

The School of Allied Health and Community, University of Worcester, Worcester, UK

A gluten-free diet (GFD) is the standard treatment for coeliac disease (CD) and has been increasingly used in treating other conditions like Non-coeliac gluten sensitivity (NCGS) and gluten allergy. Gluten contamination in gluten-free products cannot totally be avoided. The question is how much gluten would be safe and tolerated by patients with CD and NCGS without causing intestinal inflammation and symptoms. In addition, the inclusion of uncontaminated Oat in a gluten-free diet is controversial. Since Oats would increase the nutritional value of a GFD, it is essential to assess whether or not this product would be safe to be consumed by gluten-sensitive patients? As one of the criteria for using the claim “gluten-free,” FDA set a limit of less than 20 ppm (parts per million) for the unavoidable presence of gluten in foods that carry this label and this seems to be safe and tolerated by most CD patients. However, In Australia and New Zealand food labeled gluten-free must have no detectable gluten. This seems to be unrealistic; and such a restriction might lead to the poor availability of gluten-free products, that would hamper overall dietary compliance.  We aim to re-assess the safe threshold of gluten contamination in both coeliac disease and NCGS. We also endeavor to bring more insight into the controversial of oat as restricted or in addition to GFD.

Deadline for manuscript submissions: 31 December 2021.  

Online submission via https://journals.sbmu.ac.ir/ghfbb/index.php/ghfbb