For people with celiac disease, a lifelong strict<unk> -free diet is the only effective treatment to date; For people diagnosed with non-celiac<unk>  sensitivity, there are still open questions concerning for example the duration of such a diet. The results of a 2017 study suggest that non-celiac<unk>  sensitivity may be a chronic<unk>  as is the case with celiac disease. For people with wheat allergy, the individual average is six years of<unk> -free diet, excepting persons with anaphylaxis, for whom the diet is to be wheat-free for life. Preferably, newly diagnosed celiacs seek the help of a dietician to receive support for identifying hidden sources of<unk> , planning balanced meals, reading labels, food shopping, dining out, and dining during travel. Knowledge of hidden sources of<unk>  is important for people with celiac disease as they need to be very strict regarding eating only<unk> -free food. The degree of<unk>  cross contamination tolerated by people with non-celiac<unk>  sensitivity is not clear but there is some evidence that they can present with symptoms even after consumption of small amounts. Sporadic accidental contaminations with<unk>  can reactivate movement<unk>  associated with non-celiac<unk>  sensitivity. A part of people with<unk><unk>  neuropathy or<unk>  ataxia appears not to be able to tolerate even the traces of<unk>  allowed in most foods labeled as<unk> -free". The inclusion of oats in<unk> -free diets remains controversial. Avenin present in oats may also be toxic for celiac sufferers. Its toxicity depends on the cultivar consumed. Furthermore, oats are frequently cross-contaminated with<unk> -containing cereals. Risks of non-medical and self-diagnosed adoption of a<unk> -free diet Withdrawing<unk>  from the diet without previously carrying out a complete medical examination can hamper the diagnosis of celiac disease. Diagnostic tests (antibodies and duodenum biopsies) lose their usefulness if the person is already eating a<unk> -free diet. Potential nutritional deficiencies<unk>  proteins have low nutritional value and replacing grains that contain<unk>  is easy from the nutritional point of view. However, an unbalanced selection of food and an incorrect choice of<unk> -free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other<unk> -containing cereals with<unk> -free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some<unk> -free commercial replacement products are not enriched or fortified as their<unk> -containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are healthier alternatives to these prepared products and have higher nutritional value. Furthermore, they contain protein of higher nutritional quality than those of wheat, and in greater quantities. Nutritional complications can be prevented by a correct dietary education.
Gluten-related disorders
Glycogen storage disease
Inborn errors of carbohydrate metabolism
Gerstmann–Sträussler–Scheinker syndrome
Sandhoff disease
Protein poisoning
Glycine encephalopathy
Gangliosidosis