Results 21 to 30 of about 96,143 (309)
Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
Foods, 2018 Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and ...
Daniela Manila Bianchi +5 more
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Gluten-Free Bread and Bakery Products Technology
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
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Anthropometric Parameters in Celiac Disease: A Review on the Different Evaluation Methods and Disease Effects [PDF]
, 2019 Artigo completo publicado em periódicoThis review compiled anthropometric data from 29 original articles, published between 1995 and 2015, corresponding to a total sample of 6368 celiac disease subjects.
Brito, Gleisson Alisson Pereira de +1 more
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Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
Open Agriculture, 2021 Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet.
Conforti Paula Andrea +1 more
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Prospective longitudinal study: use of faecal gluten immunogenic peptides to monitor children diagnosed with coeliac disease during transition to a gluten‐free diet [PDF]
, 2019 Background Treatment for coeliac disease is a lifelong strict gluten‐free diet. Although guidelines recommend regular follow‐up with dietary interviews and coeliac serology, these methods may be inaccurate.
Castillejo, Gemma +8 more
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The Gluten-Free Diet in the 3rd Millennium: Rules, Risks and Opportunities
Diseases, 2015 The gluten-free diet has long been considered the standard treatment for celiac disease. However, a significant number of patients continue to experience persistent symptoms despite following a gluten-free diet.
Lori Welstead
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Journal of Nutrition and Metabolism, 2022 Celiac disease or gluten-dependent enteropathy is a chronic autoimmune pathology triggered by dietary gluten in genetic predisposed individuals, mediated by transglutaminase 2 IgA autoantibodies and associated with a deteriorating immune and inflammatory
Carolina Caeiro +4 more
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Monitoring of gluten in meat and fish products
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 The global market of special foods has grown by 75 % in 2003–2008, that indicating a trend towards individualized diets and healthy lifestyles. Gluten-free foods are popular today due to the increase in the number of people with celiac disease and the ...
O. Haidei +4 more
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Safety of gluten in gluten‐free foods [PDF]
United European Gastroenterology Journal, 2016 Ciacci and colleagues have misinterpreted published data on the safety of trace amounts of gluten in foods labelled ‘gluten free’.1 A referenced double-blind placebo-controlled study did not conclude that 10 mg gluten per day is safe in the diet of a coeliac disease (CD) patient; this study concluded the diet should contain less than 50 mg gluten per ...
openaire +2 more sources
A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis
Journal of Nutrition and Metabolism, 2019 In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more ...
Ana Diez-Sampedro +3 more
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