Lais, Lúcia LeiteMelo, Lyanara Danglêse Silva de2025-06-052025-06-052025-03-17MELO, Lyanara Danglêse Silva de. Aspectos nutricionais nas reações adversas ao glúten. Orientador: Lúcia Leite Lais. 2025. 47f. Trabalho de Conclusão de Curso (Graduação em Nutrição) - Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, 2025.https://repositorio.ufrn.br/handle/123456789/63831Adverse reactions to gluten are disorders caused by the ingestion of gluten by genetically predisposed individuals. This work characterizes celiac disease, non-celiac gluten sensitivity, wheat allergy and the individualities of each reaction. Furthermore, it identifies the behavior of these clinical conditions, analyzes nutritional aspects, prevalence in the population and possible aggravating factors. Nutrition is of great relevance in diseases caused by gluten, as nutrient imbalances significantly interfere with recovery, maintenance and quality of life. The search for physical and psychological balance is increasingly incisive and means of treating these adverse reactions to gluten are increasingly required, especially due to its significant prevalence. Therefore, it is essential to disseminate knowledge about adverse reactions to gluten, the specific characteristics of each reaction, screening and appropriate treatment, carried out by qualified professionals and sensitive and targeted equipment in order to provide quality of life. Therefore, this work proposes to review the topic, addressing these aspects mentioned.pt-BRAttribution-NonCommercial 3.0 Brazilhttp://creativecommons.org/licenses/by-nc/3.0/br/GlutensDoença CelíacaDieta Livre de Glúten.bachelorThesis