REQUERIMIENTOS NUTRICIONALES Y DESARROLLO DE UNA GUÍA ALIMENTARIA PARA ADOLESCENTES CON ENFERMEDAD CELÍACA

Abstract

Celiac disease is a chronic autoimmune disorder triggered by gluten ingestion in genetically predisposed individuals, characterized by intestinal inflammation, villous atrophy, and impaired nutrient absorption. During adolescence, this condition becomes particularly relevant due to the physiological changes associated with growth, increased nutritional demands, and greater autonomy in food choices. In this context, the present study aimed to develop a food guide for adolescents with celiac disease, based on their nutritional requirements and oriented toward promoting a balanced and gluten-free diet. The study was conducted using a descriptive and propositional approach, employing a structured literature review, and focusing on the development and validation of a dietary guide based on scientific evidence. The analysis of the available evidence identified frequent deficiencies of iron, calcium, vitamin D, Bcomplex vitamins, and fiber among adolescents with celiac disease. In addition, dietary patterns were observed to include a high consumption of industrial gluten-free products with low nutritional density. Based on these findings, nutritional recommendations, portion tables, standardized recipes, and structured menus adapted to the local dietary context were developed. The resulting guide represents an educational tool designed to improve diet quality, support adherence to a gluten-free diet, and contribute to maintaining an adequate nutritional status in adolescents diagnosed with celiac disease