Zusammenfassung
Bei einer gesicherten Diagnose ist die glutenfreie Ernährung die einzig mögliche Therapie
für Zöliakiebetroffene. Bei Einhalten der glutenfreien Ernährung ist der Betroffene
gesund. Gluten bezeichnet die Eiweißstoffe der Getreidesorten. Für Zöliakiebetroffene
toxisch sind nur die Prolamine von Weizen, Gerste, Roggen und Hafer sowie deren botanisch
verwandten Sorten Dinkel, Grünkern, Kamut und Einkorn. Eine sorgfältige individuelle
Beratung und Schulung des Betroffenen durch eine in Zöliakie erfahrene Ernährungsberaterin
ist für die konsequente und lebenslang einzuhaltende glutenfreie Ernährung von großer
Bedeutung. Der Zöliakiebetroffene muss jede Speise und jedes Fertigprodukt, welches
er verzehren möchte, kritisch hinterfragen.
Abstract
In case of diagnostically confirmed celiac disease, the only possible and safe therapy
is a diet that is obsolutely free from gliadin, a protein present in e.g. wheat (gluten).
Gluten is the major protein constituent of wheat and other grains, whereas gliadin
is the toxic factor associated with celiac disease and belongs to a group of alcohol-soluble
proteins known as prolamins. Celiac disease patients are adversely affected by the
prolamins contained in wheat, barley, rye and oats and their botanically related species
known as spelt, unripe spelt grain and one-grained spelt („einkorn”) and a grain known
in ancient Egypt as „kamut”. Of utmost importance to all celiac patients is to be
closely guided by an expert familiar with the disease who can advice them regarding
a diet that is free from these poisonous glutens. The celiac patient must be cautious
about everything he eats, while being completely healthy if he scrupulously avoids
gliadins, respectively prolamins or glutens throughout his life.
Literatur
- 1
Farrell R J, Kelly C P.
Celiac Sprue - Review Article.
N Engl J Med.
2002;
346
180-188
- 2
Thompson T.
Questionable foods and the gluten-free diet: Survey of current recommendations.
Am J Diet.
2000;
100
463-464
- 3
Janatuinen E K, Kemppainen T A, Julkunen R JK. et al .
No harm from five year ingestion of oats in coeliac disease.
Gut.
2002;
50
332-335
- 4
Faulkner-Hogg K B, Selby W S, Loblay R H.
Dietary analysis in symptomatic Patients with coeliac disease on a gluten-free diet:
the role of trace amounts of gluten and non-gluten food intolerances.
Scand J Gastroenterol.
1999;
8
784-789
- 5
Mayer M, Greco L, Troncone R. et al .
Compliance of adolescents with coeliac disease with a gluten-free diet.
Gut.
1991;
32
881-885
- 6
Bardella M T, Molteni N, Prampolini L. et al .
Need for follow-up in coeliac disease.
Arch Dis Child.
1994;
70
211-213
- 7
Ljungman G, Myrdal U.
Compliance in teenagers with coeliac disease a Swedish follow-up study.
Acta Paediatr.
1993;
82
235-238
- 8
Greco L.
From the neolithic revolution to gluten intolerance: Benefits and problems associated
with the cultivation of wheat.
J Pediatric Gastroenterology Nutrition.
1997;
24
S14-17
- 9
Mariani P, Viti M G, Montuori M. et al .
The gluten-free diet: A nutritional risk factor for adolescents with celiac disease?.
J Pediatric Gastroent Nutr.
1998;
27
519-523
- 10
Lembcke B, Wickenkamp B, Engelfried A, Caspary W F.
Evaluation des „Schulungsprogramms Zöliakie/Sprue” Einfluss des Programms auf Beratungsbedarf,
Wissen, Verhalten und Einstellung.
Akt Ernähr-Med.
1994;
19
302-306
- 11 AGA technical review: Celiac sprue: Part 1. UpToDate 2002, www.uptodate.com
Caroline Weberhofer,Dipl.-Ernährungsberaterin MSc
Muehlenberg 2
4052 Basel · Schweiz
