scholarly journals Sensory evaluation of gluten-free chicken pasty made with cassava (Manihot esculenta Crantz)

2017 ◽  
Vol 5 (9) ◽  
pp. 54-60
Author(s):  
INEZ HELENA VIEIRA DA SILVA SANTOS ◽  
Maiara Bruna Nunes da Silva ◽  
Gleyson Marques de Menezes ◽  
Thatiana Wanessa de Oliveira ◽  
Maurício Reginaldo Alves dos Santos ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Free Product ◽  
Free Food ◽  
Production Costs ◽  
Attractive Alternative ◽  
Gluten Free ◽  
Manihot Esculenta Crantz ◽  
Autoimmune Reaction ◽  
General Aspects ◽  
The Cost

Celiac disease is a condition in which genetically predisposed people have an autoimmune reaction to gluten proteins found mainly in wheat. Celiac disease patients have few and expensive options of gluten-free food products. The aim of this study was to produce a gluten-free alternative to the wheat chicken pasty, a food largely consumed in South American countries. The main ingredient used for the elaboration of gluten-free pasty was cassava, a cheap and quite available raw ingredient, which after cooked results in a soft mass. This product was compared to the traditional wheat version by means of a sensory analysis, considering general aspects, consistency, flavor and aroma, and also a comparison of the production costs of the two products. General aspects, flavor and aroma did not differ significantly between the two products. Consistency was the only characteristic that differed significantly between them, the evaluation being more favorable to the cassava pasty. These results validate the gluten-free product regarding its sensory acceptability. The cost of production of the gluten-free product was lower than that of the traditional one. This product can be a cheap and attractive alternative for celiac disease patients.

Nutritional considerations of a pediatric gluten free food guide for celiac disease

2021 ◽  
pp. 1-31
Author(s):  
Diana R. Mager ◽  
Samantha Cyrkot ◽  
Christine Lirette ◽  
Herbert Brill ◽  
Jenna Dowhaniuk ◽  
...  
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Health Care Professionals ◽  
Nutrient Intake ◽  
Fruits And Vegetables ◽  
Free Food ◽  
Gluten Free ◽  
Cross Sectional ◽  
Food Literacy ◽  
Nutrition Guidelines

Abstract The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

scholarly journals Should the Glu Be Ten or Twenty? An Update on the Ongoing Debate on Gluten Safety Limits for Patients with Celiac Disease

2020 ◽  
Vol 2 (3) ◽  
pp. 202-211
Author(s):  
Inna Spector Cohen ◽  
Andrew Day ◽  
Ron Shaoul
Keyword(s):  
Celiac Disease ◽  
Free Product ◽  
Daily Intake ◽  
Gluten Free ◽  
Ongoing Debate ◽  
Strict Adherence ◽  
General Consensus ◽  
Adherence To Diet ◽  
Recommended Treatment ◽  
Upper Limit

The only currently accepted and recommended treatment for individuals diagnosed with celiac disease (CD) is a strict life-long gluten-free diet (GFD). While the use of the GFD is well-established, strict adherence to diet is not easy to accomplish. In addition, the administration of a GFD may be compromised by inadvertent exposure to small amounts of gluten. International guidelines define a gluten-free product as one containing less than 20 parts per million (ppm), (20 milligrams of gluten per 1 kg of food) gluten. A number of reports have assessed the safe upper limit for gluten exposure for patients with CD, with general consensus that patients with CD should limit their daily intake to less than 50 mg.

scholarly journals Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽  
2015 ◽  
Vol 3 ◽  
pp. e1337 ◽  
Author(s):  
Benjamin Missbach ◽  
Lukas Schwingshackl ◽  
Alina Billmann ◽  
Aleksandra Mystek ◽  
Melanie Hickelsberger ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Health Benefits ◽  
Food Products ◽  
Free Food ◽  
Food Composition ◽  
Nutrient Composition ◽  
Bakery Products ◽  
Gluten Free ◽  
Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

scholarly journals Are gluten-free food staples accessible to all patients with coeliac disease?

2018 ◽  
Vol 10 (3) ◽  
pp. 222-228 ◽  
Author(s):  
Ozan Hanci ◽  
Yvonne M Jeanes
Keyword(s):  
Coeliac Disease ◽  
Food Availability ◽  
The Elderly ◽  
Free Food ◽  
Dietary Adherence ◽  
Gluten Free ◽  
Food Category ◽  
Adults And Children ◽  
The Cost ◽  
Food Staples

IntroductionWithin England the removal of prescribed gluten-free (GF) foods from many Clinical Commissioning Groups has resulted in a greater reliance on commercially available GF food by adults and children with coeliac disease (CD). High cost and limited availability of GF foods are associated with poorer dietary adherence in people with CD.AimTo assess if the rise in popularity of GF diets globally has improved the cost or availability of cereal-based GF foods over the past 6 years.DesignObservational study where data were collected on cereal-based GF foods from 50 stores and 10 internet retailers. The number of GF foods within each food category and the cost per 100 g of GF and gluten-containing (GC) foods were compared by store type.ResultsGF food availability has increased in premium stores and online. The majority (82%) of GF food categories were significantly more expensive online compared with regular supermarkets. On average, GF breads were 400% more expensive compared with GC breads (p<0.001); no narrowing in cost difference over time observed. Convenience stores did not stock any GF bread nor GF pasta and only one of the budget supermarkets stocked them, similar to data reported 6 years ago.ConclusionsGF food availability has increased, predominately in premium markets. The GF food desert within convenience and budget stores will continue to disproportionately impact poor socioeconomic cohorts, the elderly and physically disabled. A lack of accessibility to GF foods impacts GF dietary adherence, increasing related comorbidities and healthcare costs.

Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease

2021 ◽  
Author(s):  
Wajiha Mehtab ◽  
Vikas Sachdev ◽  
Alka Singh ◽  
Samagra Agarwal ◽  
Namrata Singh ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Food Products ◽  
Free Food ◽  
Gluten Free ◽  
Gluten Content

Skepticism Regarding Vaccine and Gluten-Free Food Safety Among Patients with Celiac Disease and Non-celiac Gluten Sensitivity

2017 ◽  
Vol 63 (5) ◽  
pp. 1158-1164 ◽  
Author(s):  
Loren G. Rabinowitz ◽  
Haley M. Zylberberg ◽  
Alan Levinovitz ◽  
Melissa S. Stockwell ◽  
Peter H. R. Green ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Food Safety ◽  
Free Food ◽  
Gluten Sensitivity ◽  
Gluten Free

scholarly journals Persistent alterations in plasma lipid profiles prior to introduction of gluten in the diet associate with progression to celiac disease

2018 ◽  
Author(s):  
Partho Sen ◽  
Cecilia Carlsson ◽  
Suvi M. Virtanen ◽  
Satu Simell ◽  
Heikki Hyöty ◽  
...  
Keyword(s):  
Small Intestine ◽  
Celiac Disease ◽  
De Novo ◽  
Carbon Number ◽  
Plasma Lipid ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Low Carbon ◽  
Autoimmune Reaction ◽  
Prediction And Prevention

ABSTRACTBackground and AimsCeliac disease (CD) is a chronic enteropathy characterized by an autoimmune reaction in the small intestine in genetically-susceptible individuals. Gluten is the required environmental trigger of clinical CD, but the underlying causes of the autoimmune reaction remain unknown. Herein, we apply lipidomics to elucidate the early events preceding clinical CD in a prospective study of children observed from birth until diagnosis of CD and subsequent introduction of a gluten-free diet.MethodsMass spectrometry–based lipidomics profiling was applied to a longitudinal series of 233 plasma samples from the Type 1 Diabetes Prediction and Prevention (DIPP) study, spanning the period between birth and the introduction of a gluten–free diet following CD diagnosis (n=23 CD progressors, n=23 controls matched for gender, HLA risk, period of birth, and age).Results23 children progressed to CD at a mean age of 4.8 years. They showed increased amounts of triacylglycerols (TGs) of low carbon number and double bond count and a decreased level of phosphatidylcholines by 3 months of age as compared to controls. These differences were exacerbated with age but were not observed at birth. No significant differences were observed in essential (dietary) TGs such as those containing polyunsaturated fatty acids.ConclusionOur findings suggest that abnormal lipid metabolism associated with development of clinical CD may occur prior to the introduction of gluten to the diet. Moreover, our data suggest that the specific TGs found elevated in CD progressors may be due to a host response to compromised intake of essential lipids in the small intestine, requiring de novo lipogenesis.

Case Study: Nutritional Strategies of a Cyclist With Celiac Disease During an Ultraendurance Race

2012 ◽  
Vol 22 (4) ◽  
pp. 304-310 ◽  
Author(s):  
Katherine Elizabeth Black ◽  
Paula Skidmore ◽  
Rachel Clare Brown
Keyword(s):  
Celiac Disease ◽  
Endurance Performance ◽  
Free Food ◽  
Gluten Free ◽  
Dietary Recommendations ◽  
Dietary Recall ◽  
Nutritional Guidelines ◽  
Lack Of Sleep ◽  
Limited Food

Food intolerance is becoming increasingly prevalent, and increasing numbers of athletes have celiac disease. This poses challenges as dietary recommendations for exercise are largely based on gluten-containing carbohydrate-rich foods. The K4 cycle race covers 384 km around the Coromandel Peninsula, New Zealand. Lack of sleep, darkness, and temperature variations pose a number of nutritional challenges. Limited food choices present those with celiac disease with even greater challenges. This case study describes the intakes of one such athlete during training and competing in the K4. Nutritional intakes were obtained during training using weighed-food records and during the race via dietary recall and the weighing of foods pre- and postrace. As simple substitution of gluten-containing foods for gluten-free foods leads to increased energy intake, alternatives need to be considered. During the race, insufficient energy was consumed to meet the nutritional guidelines for endurance performance. This was probably due to the nature of the course, racing conditions, the consistency of gluten-free food, and, toward the end of the race, sensory-specific satiety.

Development of Gluten-Free Food Products Incorporated by Germinated and Popped Finger and Pearl Millets

2018 ◽  
Vol 55 (3) ◽  
pp. 291
Author(s):  
E. S. Chauhan ◽  
Sarita .
Keyword(s):  
Celiac Disease ◽  
Food Processing ◽  
Finger Millet ◽  
Phosphorus Content ◽  
Food Products ◽  
Good Alternative ◽  
Free Food ◽  
Crude Fiber ◽  
Gluten Free ◽  
Nutrient Contents

Recently, celiac disease is a prominent syndrome in developing countries and there is a growing demand for gluten-free foods. Availability of millets is easy and provides many opportunities for developing gluten-free foods. In this study food processing such as germination and popping were carried out to improve nutrients in millets and gluten-free food products were developed incorporating them at 10, 20 and 30%. Germinated Finger Millet Flour (GFMF) had ash (2.7 g/100g), fat (2.0 g/ 100g), crude fiber (4.5 g/100g), protein (8.7 g/100g), carbohydrate (69.2 g/100g), calcium (359.6 mg/100g) and iron (4.5 mg/100g). Popped pearl millet flour (PPMF) contained ash (2.2 g/100g), fat (5.9 g/100g), crude fiber (2.8 g/100g), protein (14.4 g/100g), carbohydrate (64.7 g/100g), calcium (51.2 mg/100g) and iron (8.9 mg/100g). Popping also enhanced ash, protein, carbohydrate, iron and phosphorus content in millets. Two products named fortified sweet pancake and millet dense halwa were prepared by incorporating GFMF and GPMF. Choco phirni and fritter snacks were developed by incorporating PFMF and PPMF. Sensory scores of the products revealed that 10% incorporation of all developed food products were best accepted. Thus incorporation of processed finger and pearl millets in developed food products helped in improving the nutrient contents and thus is a good alternative for celiac patients.

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