An Approach to Combat Celiac Disease through Food Applications

Authors: Neerja; Shubhra Shekhar; Kaushal Kishor Prasad; Kamlesh Prasad

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 1–28

DOI: To be added after DOI registration.

Abstract

Celiac disease (CD) is a prevalent autoimmune condition that affects a significant portion of the population, resulting in an immune reaction to gluten that damages the small intestine and triggers a range of symptoms. It manifests in various ways, including gastrointestinal issues like chronic diarrhea and abdominal discomfort, as well as extraintestinal symptoms such as dermatitis herpetiformis. The primary treatment for CD is strict adherence to a gluten-free diet (GFD), which has become increasingly popular among those without the disease due to perceived health benefits. This shift has driven growth in the gluten-free product market, improving dietary options for those with CD. Effective management of CD requires addressing nutritional imbalances and preventing associated complications like osteoporosis and cancer. Progress in gluten-free ingredient development and food technology plays a crucial role in enhancing the nutritional quality of these diets and supporting overall well-being. Continued research and innovation are essential to advance care and improve quality of life for individuals with CD.

Keywords: Celiac disease; Celiac sprue; Gluten-sensitive enteropathy; Wheat; Allergy; Symptoms

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