Beside skeletal system maintenance and protection, possible extra-calcium roles of vitamin D have been recently described. In particular, studies have investigated possible roles of vitamin D as a key modulator of inflammation and immune mechanisms and of the intestinal mucosa barrier. In this regard, vitamin D has been considered as a factor that affects different conditions such as immune-mediated diseases. The new emerging role of vitamin D and its involvement in immune modulation has led it to be considered as a possible key factor involved in celiac disease (CD) onset. CD is a chronic immune-mediated enteropathy of the small intestine that is triggered by dietary gluten protein exposure in individuals who are genetically predisposed. However, along with gluten, other environmental factors are also involved in CD onset. The renewed interest in a molecule that offers great possibilities for new roles has led to an increase in studies, although there remains a lack of studies aimed at contextualizing the role of vitamin D on CD. This review aims to define the possible role of vitamin D in CD onset as it is presently understood, taking into account potential links among vitamin D, the immune system and CD.

Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.

Background and objectives: The only treatment for celiac disease is a gluten-free diet, but this restriction can lead to nutrient imbalances and a reliance on processed gluten-free products that contain high levels of unhealthy ingredients. A lack of knowledge about naturally gluten-free foods poses challenges for celiac patients. Proper nutrition, based on the principles of the Mediterranean diet, along with regular physical activity, are of fundamental importance to improve overall well-being. This study aims to assess adherence to the Mediterranean diet and physical activity levels in adult celiac patients. Methods: This was an observational study carried out on 40 adult celiac patients following a gluten-free diet for at least one year. The level of physical activity was assessed through the International Physical Activity Questionnaire (IPAQ) (short version). The adherence to the Mediterranean diet (MD) was evaluated through the “Medi-Lite” questionnaire. Results: The outcomes unveiled difficulties concerning dietary patterns and adherence to the MD. The mean score for adherence to the MD was 9.3 ± 2.8, on a scale of 0 to 18, where 0 represents the lowest adherence and 18 the highest. When analysing individual food components, it was found that fruit and vegetable consumption was suboptimal for most, and half of the population lacked sufficient cereal servings per day. The inadequate consumption of legumes, fish, and dairy products was observed, while an excessive intake of meat and cured meats was noted. Furthermore, the analysis of the IPAQ indicated that roughly three-quarters of the population were inactive or minimally active. Discussion: The results show that celiac patients tend to prefer protein foods for safety but have difficulties assessing protein source frequency. Inadequate dairy consumption is common, possibly due to secondary lactose intolerance from reduced lactase production caused by damaged villi. However, with abundant lactose-free products available, increasing milk and dairy consumption is important to prevent deficiencies in calcium, phosphorus, and vitamin D. The findings highlight the challenges celiac individuals face in adhering to a gluten-free diet and making appropriate food choices, leading to inadequate eating habits and nutritional deficiencies. Thus, there is a need for targeted nutritional education interventions to provide precise guidance on safe eating while meeting nutritional requirements for overall well-being, emphasizing the importance of physical activity.