This international conference on coeliac disease and other gluten-related disorders brought together many of the leading experts presenting the latest research in this field.
The 60 minute scientific session illustrated the patient journey considering best practice in diagnosis for patients to their transition to a gluten-free diet. Nutritional quality, social impact and the process of starting a new diet which must be followed strictly were discussed. Recognition that this can trigger anxiety and other psychological problems which may impact on adherence was also highlighted and healthcare professionals should be mindful of this.
The dramatic improvement in the quality of gluten-free products was also considered, not only from a taste perspective, but also from a nutritional quality point of view. Many gluten-free products are now comparable to gluten-containing counterparts; in some cases, their nutrient contribution to the diet is even higher, thanks to ongoing research on new ingredients that are of higher nutritional quality.
You can download the presentations here!
