Clinical Nutritionist Practice Test 2025 - Free Practice Questions and Study Guide

A gluten-free diet is essential for individuals diagnosed with celiac disease, which is an autoimmune disorder. In celiac disease, the ingestion of gluten— a protein found in wheat, barley, and rye— leads to damage in the small intestine. This damage can significantly impair nutrient absorption and cause a variety of symptoms, from gastrointestinal discomfort to systemic issues such as fatigue and skin problems.

When individuals with celiac disease consume gluten, it triggers an immune response that results in inflammation and villous atrophy in the intestinal lining. Adhering strictly to a gluten-free diet helps to prevent these damaging responses, allowing the intestine to heal and restore nutrient absorption. This dietary change is not just a lifestyle choice but a medical necessity for managing celiac disease effectively.

The other conditions mentioned— IBS, lactose intolerance, and diabetes— do not require a strictly gluten-free diet as a primary treatment or management strategy. While some individuals with IBS may find that gluten exacerbates their symptoms, it is not a definitive requirement for all cases. Lactose intolerance specifically involves difficulties digesting lactose, a sugar in dairy, rather than gluten. Diabetes management focuses on carbohydrate counting and glycemic control rather than gluten exclusion. Thus, the necessity for a gluten-free diet is uniquely and specifically