The Universidad Europea School of Sports and Exercise Sciences held the 1st Sports Nutrition and Celiac Disease Day in June, in partnership with Crown Sport Nutrition. The initiative was a place where trainers, nutritionists, doctors and Master's students from the University could come together to refresh their knowledge in the field of sports medicine for people with celiac disease and gluten intolerance.
The central theme of the 1st Sports Nutrition and Celiac Disease Day –deemed to be of scientific interest by the Association of Celiac and Gluten-Intolerant Individuals of the Community of Madrid– was the use of protein preparations with athletes, making special reference to people with celiac disease and gluten intolerance.
In this context, Luján Soler, who has a bachelor’s in nutrition with a focus on celiac disease and food allergies, said that “it is essential for celiacs who do not use cereals containing gluten and derivative products in their protein supplements, and for the necessary measures to be taken to prevent cross-contamination in the production process”.