{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T19:03:20Z","timestamp":1782846200804,"version":"3.54.5"},"reference-count":60,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2013,11,27]],"date-time":"2013-11-27T00:00:00Z","timestamp":1385510400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Celiac disease is emerging in India and has become a public health problem. Almost 6\u20138 million Indians are estimated to have celiac disease. While there is a large pool of patients with celiac disease in India, until now, only a fraction of them have been diagnosed. With increasing awareness about celiac disease amongst health care providers and the general population, a massive increase in the number of patients with celiac disease is expected now and in the subsequent decade in India. While the number of patients with celiac disease is increasing, the country\u2019s preparedness towards the emerging epidemic of this disease is minimal. There are a number of issues, which requires urgent attention. Some of the key issues include increased awareness amongst health care professionals and the general public about the disease and its management, team-based management of patients with celiac disease, proper counseling and supervision of patients, training of dietitians in the management of patients with celiac disease, industrial production of reliable and affordable gluten-free food, and food labeling for gluten contents.<\/jats:p>","DOI":"10.3390\/nu5124869","type":"journal-article","created":{"date-parts":[[2013,11,27]],"date-time":"2013-11-27T14:43:20Z","timestamp":1385563400000},"page":"4869-4879","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":36,"title":["Problems and Challenges to Adaptation of Gluten Free Diet by Indian Patients with Celiac Disease"],"prefix":"10.3390","volume":"5","author":[{"given":"Preeti","family":"Rajpoot","sequence":"first","affiliation":[{"name":"Departments of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences,  New Delhi 110029, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Govind","family":"Makharia","sequence":"additional","affiliation":[{"name":"Departments of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences,  New Delhi 110029, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2013,11,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2419","DOI":"10.1056\/NEJMcp1113994","article-title":"Clinical practice. 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