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Mediterranean Gluten-Free Diet: Is It a Fair Bet for the Treatment of Gluten-Related Disorders?

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Bascuñán, Karla A., Elli, Luca, Vecchi, Maurizio, Scricciolo, Alice, Mascaretti, Federica, Parisi, Maria, Doneda, Luisa, Lombardo, Vincenza +2 more·2020·Frontiers in Nutrition
DOI 10.3389/fnut.2020.583981PMC PMC7738606
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Abstract

Gluten-free diet (GFD) is the current treatment of gluten-related disorders. It eliminates wheat, barley, and rye, while the exclusion of oats is still under debate. GFD is based on a combination of naturally gluten-free foods and gluten-free substitutes of cereal-based foods. Although effective as treatment of gluten-related disorders, today there is concern about how to improve GFD's nutritional quality, to make it not only gluten-free, but also healthy. The “Mediterranean diet” (MedD) refers to the dietary pattern and eating habits typical of populations living in the Mediterranean basin, which have been associated with low prevalence of several diet-related pathologies. Here we present a narrative review of the current knowledge about GFD and MedD, their characteristics and central food components. Based on the Mediterranean diet pyramid developed by the Italian pediatric society, we propose a combination between the MedD and the GFD, an attractive alternative to reach a gluten-free state that at the same time is healthy, with a clear benefit to those who practice it.

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  • Other suitable cereal substitutes are sorghum and maize, as well as pseudocereals chia, quinoa, teff, amaranth and buckwheat.

    “Other suitable cereal substitutes are sorghum and maize (23), as well as pseudocereals (24) chia, quinoa, teff, amaranth and buckwheat (23,25-27).”

    From Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease. (2024) · cites this paper as [27]

    The Gluten Substitutes in GFD section lists sorghum and maize as gluten-free cereals and identifies chia, quinoa, amaranth, and buckwheat as pseudocereals. It classifies teff as a gluten-free cereal in the Poaceae grass family, not a pseudocereal. The cereal-substitute list is supported, but teff is misclassified. (LLM, conf=0.88)

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Cited by

Sorted by citations

Authors
Bascuñán, K. A., Elli, L., Vecchi, M., Scricciolo, A., Mascaretti, F., Parisi, M., Doneda, L., Lombardo, V., Araya, M., & Roncoroni, L.
Affiliations
  • Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico (IT)
  • University of Milan (IT)
  • University of Chile (CL)
Corresponding author
Roncoroni, Leda
ORCID
Venue
Frontiers in Nutrition
Publisher
Frontiers Media SA
Published
2020-12-02
Volume
7
Pages
583981-583981
ISSN
2296-861X (ISSN-L)
DOI
10.3389/fnut.2020.583981
PMC
PMC7738606
OpenAlex
W3108401127
Cited by
25
References
4
Citations by year
2026: 4 · 2025: 5 · 2024: 6 · 2023: 6 · 2022: 4
FWCI
0.43
Type
journal article
Language
en
Open access
Licence
Locations
  • Frontiers in Nutrition (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Universidad de Chile (submittedVersion, cc-by-nc-nd)
Funders
Ministero della Salute
Topics
  • Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
gluten-free diet, Mediterranean diet, gluten-related disorders, celiac disease, nutritional value, food pyramid, oat, cereal-based foods, dietary habits

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