| Summary: | The last decade has brought a change in the social perception of gluten-sensitive enteropathy (GE), both in the minds of physicians and patients. It has turned from a rare condition into a more and more widely spread autoimmune systemic disease. The gluten-free diet (GFD) is not an “exclusive” therapy for patients anymore but rather a popular healthy choice for an increasing number of people. Gluten-free foods, hard to find 5-6 years ago and requiring skills to prepare at home, are already available in many more grocery stores, diabetic and bio food stores, restaurants and food establishments. Despite all this, the quality of life of GE sufferers is still compromised, especially for those who find it hard to adhere to GFD and patients with asymptomatic or oligosymptomatic forms of the disease at the moment of establishing the diagnosis.
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