Potraviny pro zvláštní výživu-potraviny pro osoby s nesnášenlivostí lepku

The aim of this bachelor thesis is to provide an overview of the topic Food for special nutrition, food for people with gluten intolerance. In the thesis, I focus on the labeling of gluten-free food and its nutritional value in comparison with food containing gluten. Among the gluten-free food we count those which contain more than 10 mg of gliadin per 100 g dry weight. The composition and labeling of gluten-free food is regulated by Commission Regulation (EC) 41/2009. Further, I focus on the origin of celiac disease, its development, symptoms and treatment. Celiac disease is caused by toxic effect of gluten particles, alpha gliadin. The body forms antibodies that affect enterocytes that are present in the lining of the small intestine