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Villous atrophy can result in malabsorption leading to nutrient-deficiencies, one of the complications of celiac disease. Mitigation of villous atrophy associated with celiac disease include adherence to a gluten free diet (GFD) upon diagnosis which lead to mucosal recovery.

Over the last decade, there has been renewed interest in the role of dietary therapies in IBS. Both the British Dietetic Association (BDA) and National Institute for Health and Clinical Excellence (NICE) guidance recommends healthy eating and lifestyle management as first-line advice for IBS.

Gluten is often vilified as a trigger for a variety of gastrointestinal (GI) symptoms, which has increased the demand for gluten-free products worldwide. In the United States, approximately 20% of consumers report that they avoid gluten, despite the fact that only 1% of the population is afflicted with celiac disease.

The clinical presentation of celiac disease varies. Many individuals are asymptomatic or present with extra-intestinal symptoms. Therefore, manysufferers remain undiagnosed.

An important update on the digestive tract and psoriasis, recently published in the journal Archives of Dermatological Research, summarises the clinical and epidemiological data currently available on the possible association between psoriasis and celiac disease.

Greater attention needs to be paid to the pre-clinical signs of atherosclerosis in celiac patients to prevent cardiovascular disease. These are the findings which have emerged from a recent review detailing the latest evidence on the link between celiac disease, atherosclerotic process acceleration, and cardiovascular risk.

Iron deficiency is one of the most common nutritional deficiencies throughout the world, a phenomenon which affects both developed and developing countries. There are many possible causes of iron deficiency, the most common being blood loss and poor absorption of iron in the intestine.

Expansion of the current FODMAP database to provide more food sources of key macro- and micro nutrients for vegetarians and vegans is needed. Furthermore, increased understanding of the opportunity to reduce FODMAP content of plant-based foods via food processing and cooking techniques may also help to improve nutritional adequacy in this patient group.

There is considerable overlap between the IBS and NCGS clinical picture with research supporting the hypothesis that gluten and other wheat components may trigger IBS symptoms.