206. Gluten Sensitivity: Fact Versus Fiction

Tuesday, October 29
12:00 PM – 1:30 PM
Location: Terrace Ballroom III/IV
CE: 1.5
Level 2 – Intermediate
Activity Code: 149648

Parallel to a sharply increasing popularity of gluten-free foods, consumers, patients and the media have focused increased attention on “gluten sensitivity” in the context of disease and diet. While recent research has provided novel insights into our understanding of how gluten and other components of wheat and related cereals can trigger intestinal and extraintestinal symptoms, a preponderance of misinformation has generated considerable confusion among patients and the general public, not to mention dietitians and physicians. This session will provide a comprehensive and evidence-based review of the science of gluten sensitivity and gluten-related disorders, including diagnostic issues and dietary needs, specifically tailored for dietitians. Potential contribution of non-gluten components of wheat and related cereals to the associated symptoms, including FODMAPs and amylase trypsin inhibitors (ATIs), will also be discussed in the context of nutrition therapy.

Learning Objectives:

  • Differentiate fact from myth regarding gluten toxicity, explaining why and how gluten (and other components of wheat and related cereals) can trigger symptoms.
  • Demonstrate a clear understanding of the differences among the various gluten-related disorders, and identify dietary needs of each condition.
  • Assess nutritional risks associated with gluten-related disorders, and determine appropriate dietary options to improve nutritional status and to benefit the amelioration of clinical symptoms.

Learning Need Codes:

  • 3020 Assessment of target groups, populations
  • 5110 Allergies, sensitivities (disease/disorder)
  • 5220 Gastrointestinal disorders (disease/disorder)

Performance Indicator:

  • 8.2.1 Assesses the physical, social and cultural needs of the individual, group, community or population.
  • 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
  • 8.4.4 Considers customers choice, beliefs, food sensitivities, allergies, wants and needs.

    Moderator(s)

  • Ashley Kim, RDN

    Clinical Nutrition Manager

    Sodexo

  • Speaker(s)

  • Jimin Yang, PhD, MD, RDN, FAND

    Associate Professor

    University of South Florida

  • Armin Alaedini, PhD

    Assistant Professor

    Columbia University