{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,21]],"date-time":"2026-07-21T11:43:43Z","timestamp":1784634223481,"version":"3.55.0"},"reference-count":51,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,19]],"date-time":"2022-12-19T00:00:00Z","timestamp":1671408000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>There is currently a growing anti-gluten trend which, except for individuals with coeliac disease and non-coeliac gluten sensitivity (NCGS) for whom its intake is contraindicated, results in gluten (the main protein in wheat and other cereals) being considered harmful to health and excluded from diets, largely due to information distributed through social networks. However, in many cases the recommendation to exclude gluten from the diet goes beyond personal choice and is promoted by health professionals. This choice and\/or recommendation is especially important to individuals with chronic inflammatory diseases such as rheumatoid arthritis (RA), for which this exclusion is justified to reduce the symptoms of the disease. The aim of this literature review is to assess whether there is scientific evidence to justify the elimination of gluten in patients with RA, neither coeliac nor with NCGS, to improve their symptoms and quality of life. The results of the search on gluten and RA carried out in the Embase database and the extraction of data from 16 articles included in the review are presented. No scientific evidence was found to recommend the exclusion of gluten in patients with RA.<\/jats:p>","DOI":"10.3390\/nu14245396","type":"journal-article","created":{"date-parts":[[2022,12,19]],"date-time":"2022-12-19T07:59:21Z","timestamp":1671436761000},"page":"5396","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Evaluation of Gluten Exclusion for the Improvement of Rheumatoid Arthritis in Adults"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0172-2270","authenticated-orcid":false,"given":"Avinent-Calpe","family":"Lid\u00f3n","sequence":"first","affiliation":[{"name":"Independent Researcher, 12003 Castellon, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0268-2079","authenticated-orcid":false,"given":"Martinez-L\u00f3pez","family":"Patricia","sequence":"additional","affiliation":[{"name":"Techn\u00e9 Research Group, Department of Knowledge Engineering of the Faculty of Science, Universidad de Granada, 18071 Granada, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dhokia","family":"Vinesh","sequence":"additional","affiliation":[{"name":"Mechanisms of Ageing and Cancer Laboratory, Department of Molecular and Cell Biology, University of Leicester, Leicester LE1 7RH, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Massip-Salcedo","family":"Marta","sequence":"additional","affiliation":[{"name":"FoodLab, Faculty of Health Sciences, Universitat Oberta de Catalunya, 08035 Barcelona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,19]]},"reference":[{"key":"ref_1","first-page":"237","article-title":"Importancia de los Aspectos Nutricionales en el Proceso Inflamatorio de Pacientes con Artritis Reumatoide; una Revisi\u00f3n","volume":"29","year":"2014","journal-title":"Nutr. 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