Hertha Deutsch, AOECS – Association Of European Coeliac Societies, Vienna, Austria
The Science of Gluten-Free Foods and Beverages
The only treatment for coeliac disease (CD) is a lifelong strict avoidance of gluten from wheat and the related proteins from rye, barley, oats (see chapter Draft Revised Codex Standard for Gluten-Free Foods), or any Triticum species or their crossbred varieties. The gluten-free diet is also recommended for individuals suffering from dermatitis herpetiformis (Duhring's disease) and has a positive effect for further diseases as presented in some scientific lectures at sessions of the International Symposium on Coeliac Disease in past years.
However, it has to be taken into account that not all substances from the above-mentioned cereals are toxic for coeliacs: the protein fractions albumin and globulin, purified starch, and also starch derivatives are not toxic.
From a regulatory point of view, the foodstuffs are divided into foods for normal consumption and special dietary foods. For both categories, Codex Standards are mandatory for worldwide trade and are usually taken into national legislation.