Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace

Celiac disease (CD) is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is the protein component in wheat, rye and barley. Recent advances have increased our understanding of the molecular basis for this disorder. In the last 10 years, cutting edge scientific developments in this disease have led to the formulation of new concepts of epidemiology, pathophysiology and clinical manifestations. At present, the only available treatment for CD is a strict gluten-free diet (GFD). The GFD is not an easy undertaking as gluten-containing grains, especially wheat, are the main ingredients in culturally popular foods such as bread, pasta and cakes. These grains are also widely used as additives, binders, preservatives and thickeners in a vast majority of processed foods such as broths, marinades, processed meats, canned goods, candy and medications. In 2004, the average American consumed 133 pounds (60.4 kg) of wheat and Canadians consumed 150 pounds (68 kg). In the United Kingdom, wheat consumption averages 167 pounds (76 kg) per year (Agriculture and Agri-Food Canada, 2004). Fortunately, both medical knowledge and quality of the GFD continue to improve as awareness of CD increases throughout the world. At this time, people suffering from the effects of CD are being diagnosed more quickly than any other time in history. Manufacturers have also responded to the increased need for and potential profit in providing gluten-free foods.