ГЛЮТЕНСІЗ, ГЛИКЕМИЯЛЫҚ ИНДЕКСІ ТӨМЕН НАН ТЕХНОЛОГИЯСЫН ӘЗІРЛЕУДІҢ ҒЫЛЫМИ НЕГІЗДЕРІ

Abstract

Gluten-free diets and celiac disease are associated with gluten intolerance, a protein found in wheat, rye, and barley. Celiac disease is a disease characterized by an abnormal reaction of the immune system to gluten and damage to the mucous membrane of the small intestine. As a result, the absorption of nutrients is disrupted, and clinical manifestations such as abdominal pain, weakness, and weight loss occur. The main and only effective treatment for celiac disease is to follow a strict gluten-free diet based on the complete exclusion of gluten-containing foods. Such a diet helps to restore the structure and function of the intestine, as well as improve the general condition of the patient. Nowadays, a gluten-free diet is becoming increasingly popular not only among people with celiac disease, but also among consumers who lead a healthy lifestyle.