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Annals of Nutrition and Metabolism, 2015 Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal symptoms related to the ingestion of gluten-containing food in subjects who are not affected by either celiac disease (CD) or wheat allergy (WA). The prevalence of NCGS is not clearly defined yet.
Carlo Catassi
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Gluten-Free Products: Do We Need to Update Our Knowledge?
Foods, 2022 The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional comparison of GF foods over the last ...
Claudia Mármol-Soler +8 more
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Gluten cross contact in oats: retrospective database analysis 2011 to 2023
Frontiers in Nutrition, 2023 It is long-established that oats are at substantial risk for cross contact with gluten-containing grain. Specially processed gluten-free oats, whether purity protocol or mechanically/optically sorted, made it possible for this grain to be included in a ...
Tricia Thompson, Amy Keller
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Foods, 2021 Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers.
María del Pilar Fernández-Gil +7 more
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Nutrients, 2019 For decades, gluten-free dieting (GFD) has been accepted as the only therapeutic approach to coeliac disease (CD) and, more recently, for non-coeliac gluten sensitivity (NCGS), a term to refer to the so-called gluten-related disorders (GRD) [...]
Elli L., Marinoni B.
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Correction to "Gluten-Free Pan Bread Enriched With Microalgae (<i>Dunaliella salina</i>) and Encapsulated <i>Lactobacillus acidophilus</i>". [PDF]
Food Sci Nutreuropepmc +3 more sources
Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet
Molecules, 2022 Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease.
Anna Przybylska +4 more
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Low Gluten Beers Contain Variable Gluten and Immunogenic Epitope Content
Foods, 2023 Gluten content labels inform food choice and people practicing a gluten-free diet rely upon them to avoid illness. The regulations differ between jurisdictions, especially concerning fermented foodstuffs such as beer.
Mitchell G. Nye-Wood +5 more
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Lentils and Gluten Cross Contact
Frontiers in Nutrition, 2022 Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson +2 more
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Gluten and gluten-dependent diseases
Journal of Education, Health and Sport, 2021 Gluten to mieszanina wielu pojedynczych, powiązanych białek, które tworzą materiał magazynowy w pszenicy. Są to głównie gliadyny monomeryczne i gluteniny polimeryczne tworzące ze sobą kompleksy, stabilizowane mostkami dwusiarczkowymi, dlatego też tworząca je cysteina odgrywa bardzo ważną rolę w budowie i funkcjonalności glutenu.
Aleksandra Strońska +3 more
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