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American Journal of Gastroenterology, 2021
INTRODUCTION: A substantial proportion of adult patients with celiac disease on a gluten-free diet exhibit persistent villous atrophy, and inadvertent gluten exposure may be one of the causes.
F. Fernández-Bañares +15 more
semanticscholar +1 more source
INTRODUCTION: A substantial proportion of adult patients with celiac disease on a gluten-free diet exhibit persistent villous atrophy, and inadvertent gluten exposure may be one of the causes.
F. Fernández-Bañares +15 more
semanticscholar +1 more source
Food Additives & Contaminants: Part A, 2020
Buckwheat has been reported to be responsible for gluten contamination in manufactured gluten-free foods (mGFFs) although it is inherently gluten-free (GF). It could happen through buckwheat grains contacting gluten-containing (GC) grains and surfaces contacted by GC grains during pre-manufacturing practices. To simulate grain contact, whole and broken
Guler Atasoy, Bilge Ulutas, Mahir Turhan
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Buckwheat has been reported to be responsible for gluten contamination in manufactured gluten-free foods (mGFFs) although it is inherently gluten-free (GF). It could happen through buckwheat grains contacting gluten-containing (GC) grains and surfaces contacted by GC grains during pre-manufacturing practices. To simulate grain contact, whole and broken
Guler Atasoy, Bilge Ulutas, Mahir Turhan
openaire +2 more sources
Potential Use of Plant-Based By-Products and Waste to Improve the Quality of Gluten-Free Foods.
The Journal of the Science of Food and Agriculture, 2021Food industries generate a high amount of waste and by-products, whose disposal has a negative impact on both the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fibre, proteins, essential ...
Graziana Difonzo +3 more
semanticscholar +1 more source
Gluten-Free Diet in Gluten-Related Disorders
Digestive Diseases, 2013A gluten-free diet (GFD) is recommended for all patients with coeliac disease (CD). The spectrum of gluten-related disorders in the early 1980s was simple: CD and dermatitis herpetiformis. In the last few years, wheat allergy, gluten ataxia and noncoeliac gluten sensitivity have become new gluten-related topics.
Mulder, C.J.J. +4 more
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Current applications of gluten-free grains – a review
Critical reviews in food science and nutrition, 2020The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them.
Joseph Woomer, A. Adedeji
semanticscholar +1 more source
British Journal of Nutrition, 2021
The gluten-free diet is based on the consumption of foods without gluten, which aims to manage celiac disease. The concern of celiac patients is that these foods should be safe. However, gluten contamination can affect these foods. The objectives of this
M. Guennouni +6 more
semanticscholar +1 more source
The gluten-free diet is based on the consumption of foods without gluten, which aims to manage celiac disease. The concern of celiac patients is that these foods should be safe. However, gluten contamination can affect these foods. The objectives of this
M. Guennouni +6 more
semanticscholar +1 more source
Nursing Management, 2017
Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
openaire +2 more sources
Staple gluten-free (GF) foods have been available on prescription to patients diagnosed with gluten sensitivity enteropathies, such as coeliac disease, since the late 1960s.
openaire +2 more sources
Headache: The Journal of Head and Face Pain, 2020
Migraine is common in celiac disease (CD) and usually improves on a gluten‐free diet (GFD). The benefit for people impacted by migraine without CD is poorly evidenced. A GFD may have adverse health consequences and is expensive.
Justin, Beuthin +3 more
openaire +2 more sources
Migraine is common in celiac disease (CD) and usually improves on a gluten‐free diet (GFD). The benefit for people impacted by migraine without CD is poorly evidenced. A GFD may have adverse health consequences and is expensive.
Justin, Beuthin +3 more
openaire +2 more sources
Recent strategies for tackling the problems in gluten-free diet and products
Critical reviews in food science and nutrition, 2020The gluten-free food market is growing with the increases in the number of people who adhere to gluten-free diet. The noteworthy increase in the number of people following a gluten-free diet may be associated to the diagnosis of many silent and ...
I. Demirkesen, B. Ozkaya
semanticscholar +1 more source
Navigating the gluten-free boom
Journal of the American Academy of Physician Assistants, 2015Gluten-free diets have gained popularity with the public at a rate greater than would be expected based on the prevalence of gluten-related disorders such celiac disease, nonceliac gluten sensitivity, and wheat allergy. This article reviews gluten-related disorders, indications for gluten-free diets, and the possible health benefits of gluten.
Glenn A, Gaesser, Siddhartha S, Angadi
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