Bot Detector
IJPC Seal
Download FREE Sample Issue or Article
LEARN MORE
Subscribe Today
A subscription to IJPC includes a print copy delivered by postal mail and on-line access to electronic PDF copies of your subscribed issues.

Formulating for the Gluten-sensitive Individual

Author(s):  Cacace Janice L

Issue:  Sep/Oct 2005 - Pain Management
View All Articles in Issue

Abstract:  Gluten is the protein in wheat, rye, barley, and related grains that is responsible for the elastic character of bread dough. Gluten sensitivity or intolerance is a genetic disorder that may affect as many as two million Americans. This condition also is referred to as gluten-sensitive enteropathy, celiac sprue, or celiac disease. The classic symptoms range from diarrhea, weight loss, and malnutrition to latent symptoms such as isolated nutrient deficiencies. Once gluten intolerance is diagnosed, strict adherence to a 100% gluten-free diet can prevent almost all symptoms and complications of the disease. This means that medications and/or nutritional or herbal supplements must be free of gluten. Compounding pharmacists should be prepared to compound formulations that are gluten free. This means using only gluten-free grains and derivatives (such as starches) as sources of drug excipients. Lists of acceptable and unacceptable grains and starches are provided.

Related Categories: EXCIPIENTS, GASTROENTEROLOGY, FREE SAMPLES

Printer-Friendly Version




Download in electronic PDF format for $35