Kenyérfogyasztási szokások a gluténmentes diétában

Abstract

Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. Gluten is a protein found in many grain products (wheat, rye, barley and oat). When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The immune reaction to gluten causes damage in the small intestine and inhibits the body's ability to absorb food nutrients. The only treatment for people with celiac disease is lifelong adherence to a gluten-free diet. Celiac disease affects about 1 in 100 individuals worldwide, but only every 10th has been diagnosed. Bread is a basic and frequently consumed food made from basically gluten-containing grains. Bread is essential part of the Hungarian dining habits. The market of gluten free foods has been continuously increasing, thus there is rather good choice in gluten-free products in Hungary also. The aim of our empirical research was to investigate the gluten-free bread purchasing and consumption habits of people following a gluten-free diet.