Results 91 to 100 of about 6,067,132 (275)

High‐Sugar Diet and Intestinal Diseases: A Shared Microbiota–Barrier–Immunity–Metabolism Axis in Inflammatory Bowel Disease, Food Allergy, and Colorectal Cancer

iNew Medicine, EarlyView.
ABSTRACT The global incidence of intestinal diseases—including food allergy, inflammatory bowel disease (IBD), and colorectal cancer (CRC)—continues to escalate in parallel with the expansion of the “Western diet,” within which the high‐sugar diet (HSD) has emerged as a pivotal yet under‐recognized dietary driver.
Yuchen Wang, Yajuan Wu, Huayang Sheng, Shouhong Jiang, Jinping Cheng, Ye Kuang, Miao Liu, Lei Feng, Yanan Sun, Jinzhi Duan   +9 more
wiley   +1 more source

Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families

Journal of Applied Philosophy, EarlyView.
ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley   +1 more source

The cost of being gluten-free: a hedonic pricing analysis of food products for celiac patients

Health Economics Review
Background The gluten-free diet (GFD) has gained interest in recent years. While evidence showing that the GFD has a positive impact on everybody's health is weak, people with specific gluten-related disorders may benefit from it.
Laia Soler, Nicolas Borzykowski
doaj   +1 more source

Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people

Frontiers in Nutrition
Celiac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge.
Daria Musiienko, Lenka Kouřimská, Diana Chrpová   +2 more
doaj   +1 more source

Special Issue "Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers". [PDF]

Foods, 2023
Yano H.
europepmc   +1 more source

Gluten-Free Bakery Products and Pasta

, 2015
Wheat-based bakery products are basic components in the diet of most countries all over the world. Intuitively, obtaining gluten-free bakery products of similar characteristics to wheat-based products is a difficult task and because of this, over the last decades extensive research has been done to get gluten-free bread with the adequate crumb ...
Manuel Gómez, Lorena S. Sciarini
openaire   +1 more source

Shaping the research agenda of pediatric gastroenterology, hepatology, and nutrition: The proposal from an Italian Society of Pediatric Gastroenterology, Hepatology and Nutrition (SIGENP) expert group

JPGN Reports, EarlyView.
Abstract The Italian Society of Pediatric Gastroenterology, Hepatology and Nutrition (SIGENP) recognized the need to define research priorities and identify knowledge gaps to guide future investigations in pediatric digestive health. Following international examples, SIGENP aimed to provide a structured framework that aligns scientific innovation with ...
Carlo Agostoni, Daniele Alberti, Renata Auricchio, Maria Elisabetta Baldassarre, Osvaldo Borrelli, Matteo Bramuzzo, Teresa Capriati, Carlo Catassi, Sabrina Cenni, Marco Crocco, Salvatore Cucchiara, Luigi Dall'Oglio, Paola De Angelis, Marco Deganello Saccomani, Fabiola Di Dato, Angelo Di Giorgio, Antonella Diamanti, Valeria Dipasquale, Enrico Felici, Ruggiero Francavilla, Valentina Giorgio, Luigi Greco, Raffaele lorio, Flavio Labriola, Paolo Lionetti, Elena Lionetti, Giuseppe Maggiore, Monica Malamisura, Claudia Mandato, Antonio Marseglia, Emanuele Nicastro, Lorenzo Norsa, Salvatore Oliva, Licia Pensabene, Elena Sofia Pieri, Paolo Quitadamo, Giusy Ranucci, Sara Renzo, Claudio Romano, Silvia Salvatore, Luca Scarallo, Maria Immacolata Spagnuolo, Annamaria Staiano, Caterina Strisciuglio, Renato Tambucci, Riccardo Troncone, Pietro Vajro   +46 more
wiley   +1 more source

Factors associated with adherence to gluten‐free diet in patients with concomitant celiac disease and type 1 diabetes

JPGN Reports, EarlyView.
Abstract Celiac disease (CeD) and type 1 diabetes (T1D) often coexist. The burden of concomitant conditions may predispose CeD patients to impaired adherence to a gluten‐free diet (GFD), but the factors predisposing to dietary lapses remain unclear.
Laura Kallio, Sofia Kröger, Riku Tauschi, Oona Kähkönen, Linnea Aitokari, Katri Kaukinen, Laura Kivelä, Kalle Kurppa, Anna Eurén   +8 more
wiley   +1 more source

Tempeh, a local plant-based ingredient, and its application in gluten-free noodles with potential as a VO₂Max booster : A review

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
The growing global demand for gluten-free products has positioned them as one of the most rapidly expanding trends in the food industry. Originally developed for individuals with celiac disease, gluten-free products have evolved into a wider market ...
Razzan Aldrich Yudhistira, Elok Waziiroh, Pavalee Chompoorat Tridtitanakiat, Erni Sofia Murtini   +3 more
doaj   +1 more source

Consumer Awareness and Acceptance of Biotechnological Solutions for Gluten-Free Products. [PDF]

Foods, 2023
Sangiorgio P, Errico S, Verardi A, Massa S, Pagliarello R, Marusic C, Lico C, Presenti O, Donini M, Baschieri S.   +9 more
europepmc   +1 more source