THE PRINCIPLE OF HUMAN RIGHT TO ADEQUATE FOOD AND CELIAC DISEASE: ADVANCEMENTS AND CHALLENGES

Abstract

Celiac disease is characterized by partial or total intestinal villous atrophy, caused by gluten ingestion in wheat, rye, barley, malt and oats. In the general population, the prevalence average is about 1%. The recommended nutritional therapy is the complete removal of gluten from the diet, since this causes the symptoms regress and nutritional status is restored. This paper seeks to contextualize the food and nutrition insecurity that afflicts individuals with celiac disease, specifically with regard to the principle of the Human Right to Adequate Food (HRAF). This, in turn, establishes as a fundamental human right to food availability in quantity and quality and also values welfare, promoting the health of the entire population. However, the limited availability of products intended for celiac individuals in the market, the high cost and the gluten contamination, contribute to a constant situation of food and nutritional insecurity to holders of this special dietary need. Diet is the single most secure treatment form for this disease, enabling its control. It can be said, therefore, that the public needs actions, or even public policies to materialize this right, thus ensuring access to adequate food to this population.