Desafíos de adherirse a la dieta sin gluten
DOI:
https://doi.org/10.33448/rsd-v11i2.26008Palabras clave:
Adherencia a la dieta; Desafíos; Sin Gluten.Resumen
La dieta libre de gluten se utiliza de manera recurrente como estrategia para el tratamiento de diversas enfermedades. Sin embargo, las restricciones que provoca lo hacen desafiante, lo que lleva a altos porcentajes de incumplimiento. Por lo tanto, el presente estudio tiene como objetivo discutir los diversos factores que pueden perjudicar la adherencia a una dieta sin gluten. Para ello, se realizó una revisión bibliográfica y cualitativa con los descriptores dieta, sin gluten, adherencia a la dieta, adherencia al tratamiento y desafíos, en las bases de datos académicas Scielo, Pubmed, Science.gov, Scopus y Google Académico. Se encontraron varias fuentes de no adherencia a la dieta sin gluten, entre ellas el desconocimiento del consumidor y manipuladores de alimentos, insuficiencias en las etiquetas y desconocimiento en la lectura de las mismas, contaminación cruzada y alto costo de los alimentos sin gluten, falta de disponibilidad y acceso a estos alimentos y características sensoriales desagradables, así como cuestiones de carácter individual y social. Frente a eso, se evidencia la variedad de factores que interfieren en la adherencia y la necesidad de atención individualizada como forma de supervisar la adherencia, para que se puedan aplicar intervenciones asertivas. Además, futuros estudios deberían centrarse en intervenciones para mejorar los aspectos abordados y, por tanto, la autonomía de estas personas que necesitan seguir una dieta sin gluten.
Citas
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