Cereal products: beneficial properties and intolerance

The article discusses the composition and useful properties of grain products. Special attention is paid to the issues of intolerance to certain types of cereals, associated with the content of gluten in them, which leads to the development of such a disease as celiac disease. Aspects of the prevalence, etiopathogenesis, and clinical course of celiac disease are presented. Special emphasis is placed on the principles of nutrition in gluten enteropathy, products that explicitly and covertly contain gluten are presented. The composition of the gluten‑free diet is justified. A set of products recommended and not recommended for inclusion in the gluten‑free diet, as well as approximate options for its menu, is provided. The issues of prevention of celiac disease, the use of mixtures for enteral nutrition and specialized gluten‑free products are discussed.

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Gluten hypersensitivities and their impact on the production of gluten-free beer

European Food Research and Technology ◽

10.1007/s00217-020-03579-9 ◽

2020 ◽

Vol 246 (11) ◽

pp. 2147-2160

Author(s):

Małgorzata Gumienna ◽

Barbara Górna

Keyword(s):

Celiac Disease ◽

Technological Process ◽

Gluten Free Diet ◽

Raw Material ◽

Gluten Free ◽

Free Products ◽

Codex Alimentarius ◽

Codex Alimentarius Commission ◽

Sorghum Malt ◽

Beer Production

Abstract This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

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Gluten-Free Diet: Always as Easy, Useful, and Healthy as People Think?

Journal of Child Science ◽

10.1055/s-0038-1669381 ◽

2018 ◽

Vol 08 (01) ◽

pp. e75-e81 ◽

Cited By ~ 1

Author(s):

Cinthia Flores Quan ◽

Susana Redecillas Ferreiro ◽

Oscar Segarra Cantón

Keyword(s):

Celiac Disease ◽

Agronomic Traits ◽

Healthy Lifestyle ◽

Gluten Free Diet ◽

Dietary Therapy ◽

Gluten Free ◽

Nutrient Deficiencies ◽

Nutritional Content ◽

Free Products ◽

Nutritional Needs

AbstractA diet free of wheat and other gluten-containing foods is followed by individuals with celiac disease and by unaffected persons. Although the evidence and pathophysiology of gluten-induced symptoms are well established in celiac disease, they are still limited in non-celiac patients. At present, a gluten-free diet is often seen as a healthy lifestyle change instead of an adequate dietary therapy required for a specific condition. Consequently, the market for gluten-free products is steadily growing and improving; in fact, pseudocereals and genetically modified foods and crops are gaining importance in attempts to cover the dietary and nutritional needs of a population that demands it. There is currently interest not only in modifying crops to improve their agronomic traits and product flavor and appearance, but also to improve the nutritional content of crops and/or to silence certain genes with greater risk of allergenicity. However, the gluten-free diet trend is not hazard free, and many people can end up struggling with dietary disorders after making this decision. Therefore, we should be familiar with and take into account the potential shortage of certain nutrients in some of the gluten-free alternative products, which are now being fortified to prevent nutrient deficiencies and their consequences.

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Social Aspects of Adherence to Gluten-Free Diet for Children and Adolescents with Celiac Disease

Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) ◽

10.21508/1027-4065-2020-65-6-57-64 ◽

2021 ◽

Vol 65 (6) ◽

pp. 57-64

Author(s):

I. N. Zakharova ◽

L. Ja. Klimov ◽

L. D. Kochneva ◽

M. G. Gevandova ◽

V. A. Kuryaninova ◽

...

Keyword(s):

Celiac Disease ◽

Children And Adolescents ◽

Social Problems ◽

Dietary Habits ◽

Social Issues ◽

Gluten Free Diet ◽

Gluten Free ◽

Free Products ◽

Strict Adherence ◽

Factors Affecting

The purpose of the study: analysis of medical and social problems and factors affecting the availability and compliance of a gluten-free diet, based on a survey of parents of children with celiac disease living in southern Russia. Purpose of the Study: Analysis of the medical and social problems and factors affecting the availability and adherence to the gluten-free diet based on the results of the questioning survey of the parents of children with celiac disease that are residents of the south of Russia. Children Characteristics and Study Methods. The study include 200 families that bring up the children with the celiac disease at the ages from 10 months to 18 years. The patients included 116 (58%) girls and 84 (42%) boys. The medical and social issues were studied using the developed questionnaire consisting of the open questions and intended as self-administered by the patient parents. Results. 87% of the families noted the significant difficulties in adhering to the diet, 75% were forced to refuse to travel with children, 56% of the surveyed were unable to visit the public spaces, restaurants, and 90% indicated the impossibility and difficulties in purchase of the gluten-free products. The strict adherence to the diet at school age is much worse. The main reasons for the deliberate non- adherence to the gluten-free diet are the high cost of food, lack of funds to purchase it. The patient families spend RUB 8,000– 9,000 per month in average to purchase the gluten-free products. There is a great demand of patients for the imported products with the relevant quality marks. The psychological symptoms were noted in the patients with celiac disease in response to the introduction of the gluten-free diet, manifested by the depression, aggression, irritability, high level of the anxiety. Conclusion. The main difficulties faced by the families that bring up the children and adolescents with the celiac disease include the social and psychological maladjustment of the patients, reduced finances, search and purchase of the high-quality gluten-free products and the necessity to adapt the child and family members to the dietary habits.

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Celiac Disease Prevalence Among Children with Dermatologic Pathology: Cross Sectional Study with Clinical Case Series

Вопросы современной педиатрии ◽

10.15690/vsp.v20i5.2313 ◽

2021 ◽

Vol 20 (5) ◽

pp. 402-406

Author(s):

Leonid A. Opryatin ◽

Tatiana E. Borovik ◽

Elena A. Roslavtseva ◽

Nikolay N. Murashkin

Keyword(s):

Celiac Disease ◽

Positive Result ◽

Tissue Transglutaminase ◽

Rapid Test ◽

Gluten Free Diet ◽

Hla Typing ◽

Gluten Free ◽

Dermatology Department ◽

Gluten Enteropathy ◽

Rapid Tests

Background. Celiac disease (gluten enteropathy) is relatively rare disease. However, such patients have higher risk of skin pathology than general the population, and their therapy efficacy is limited by the use of gluten-free diet. Therefore, screening of dermatologic patients on celiac disease may be relevant. Objective. Our aim was to study the prevalence of celiac disease among children with skin pathology. Methods. The study included children hospitalized in dermatology department. Screening for celiac disease included detection in blood serum of antibodies (IgA, IgG, IgM) to tissue transglutaminase via rapid tests. In case of positive result of rapid test, we have repeated the estimation of antibodies (IgA, IgG) to tissue transglutaminase via immunochemiluminescent method with ImmunoCAP technology or via enzyme immunoassay. In case of positive serological test, we have performed HLA typing to determine haplotypes of DQ2 and DQ8, as well as esophagogastroduodenojejunoscopy (EGDJS) with biopsy of the duodenal and jejunal mucosa for further histological verification of the diagnosis. Results. We examined 1,000 children with various dermatologic pathologies. Rapid tests showed positive result in 21 patients (2.1%; 95% C11.3-3.2%). The presence of antibodies to tissue transglutaminase was confirmed via additional serological examination in all cases. HLA-haplotypes DQ2/8 were revealed in all patients with positive rapid test results. Typical form of gluten enteropathy was confirmed in 18/21 patients (86%) according to a histological study, thus, estimated prevalence of celiac disease is 1.8% (95% C11.1-2.8%). Conclusion. The prevalence of celiac disease remains underestimated among children with skin diseases. More studies are needed on the diagnostic features of rapid tests on tissue transglutaminase, as well as the benefits of screening for celiac disease to achieve patient-relevant clinical outcomes of skin pathology with wider gluten-free diet.

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Adherence to the Gluten-Free Diet during the Lockdown for COVID-19 Pandemic: A Web-Based Survey of Italian Subjects with Celiac Disease

Nutrients ◽

10.3390/nu12113467 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3467

Author(s):

Alice Monzani ◽

Elena Lionetti ◽

Enrico Felici ◽

Lucia Fransos ◽

Danila Azzolina ◽

...

Keyword(s):

Celiac Disease ◽

Confidence Interval ◽

Disease Control ◽

Odds Ratio ◽

Gluten Free Diet ◽

Gluten Free ◽

Free Products ◽

Web Based ◽

Perceived Impact ◽

Sources Of Contamination

We aimed to assess the perceived impact of the lockdown, imposed to control the spreading of COVID-19, on the adherence of Italian celiac disease (CD) subjects to the gluten-free diet by a web-based survey. A total of 1983 responses were analyzed, 1614 (81.4%) by CD adults and 369 (18.6%) by parents/caregivers of CD children/adolescents. The compliance with the GFD was unchanged for 69% of the adults and 70% of the children, and improved for 29% of both. The factors increasing the probability to report stricter compliance were the presence of CD symptoms in the last year before the lockdown (odds ratio (OR) 1.98, 95% confidence interval (CI) 1.46–2.26), a partial usual adherence to gluten-free diet (GFD) (OR 1.91, 95% CI 1.2–3.06), and having tried recipes with naturally gluten-free ingredients more than usual (OR 1.58, 95% CI 1.28–1.96) for adults; the presence of CD symptoms in the last year (OR 2.05, 95% CI 1.21–3.47), still positive CD antibodies (OR 1.89, 95% CI 1.14–3.13), and other family members with CD (OR 2.24, 95% CI 1.3–3.85) for children/adolescents. Therefore, the lockdown led to a reported improved adherence to the GFD in one-third of the respondents, in particular in those with previous worse disease control, offering the opportunity to avoid sources of contamination/transgression and increase the use of naturally gluten-free products.

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Review paper. Gluten-related disorders and schizophrenia - potential linking mechanisms, diagnostic and therapeutic challenge

Current Problems of Psychiatry ◽

10.1515/cpp-2017-0001 ◽

2017 ◽

Vol 18 (1) ◽

pp. 9-24 ◽

Cited By ~ 3

Author(s):

Joanna Tomaka ◽

Hanna Karakuła-Juchnowicz ◽

Justyna Morylowska-Topolska ◽

Michał Dzikowski ◽

Dariusz Juchnowicz ◽

...

Keyword(s):

Review Paper ◽

Key Words Schizophrenia ◽

Gluten Free Diet ◽

Gluten Free ◽

Research Papers ◽

Cereal Products ◽

Schizophrenic Patients ◽

Grain Products ◽

The Relationship

Abstract More and more evidence confirms the theory that the intake of cereal products containing gluten may play an important role in the pathogenesis of many diseases. There are also premises indicating the relationship between the so-called gluten-related diseases and the development and course of mental disorders, including schizophrenia. The aim of this article is to review the literature on the potential relationship between the consumption of gluten and schizophrenia, considering the etiopathogenesis and the role of gluten-free diet in the treatment of schizophrenia. Methods: There were analysed available research papers in PubMed and Google Scholar with the key words: schizophrenia, gluten- related disorders, allergy to grain products, celiac disease, microbiota, immune system, exorphins and time span: 1960-2016 . Conclusions: Existing research results indicate a possible relationship between diet rich in grain products with high gluten content and the occurrence or exacerbation of schizophrenia symptoms. However, further studies are necessary to: 1) identify groups of patients for whom the consumption of cereal products (gluten) is associated with a particular risk of schizophrenia exacerbation, 2) determine the mechanisms relating the consumption of gluten with the mental state of schizophrenic patients, 3) get the possible benefits of implementing gluten-free diet in patients with schizophrenia.

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Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

Nutrients ◽

10.3390/nu13072274 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2274

Author(s):

Herbert Wieser ◽

Ángela Ruiz-Carnicer ◽

Verónica Segura ◽

Isabel Comino ◽

Carolina Sousa

Keyword(s):

Celiac Disease ◽

Clinical Symptoms ◽

Poor Quality ◽

Gluten Free Diet ◽

Gluten Free ◽

Free Products ◽

Immunogenic Peptides ◽

Immune Mediated ◽

Strict Diet

Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten. This review aims at examining available evidence on the degree of adherence to a GFD, the methods to assess it, and the barriers to its implementation. The methods for monitoring the adherence to a GFD are comprised of a dietary questionnaire, celiac serology, or clinical symptoms; however, none of these methods generate either a direct or an accurate measure of dietary adherence. A promising advancement is the development of tests that measure gluten immunogenic peptides in stools and urine. Causes of adherence/non-adherence to a GFD are numerous and multifactorial. Inadvertent dietary non-adherence is more frequent than intentional non-adherence. Cross-contamination of gluten-free products with gluten is a major cause of inadvertent non-adherence, while the limited availability, high costs, and poor quality of certified gluten-free products are responsible for intentionally breaking a GFD. Therefore, several studies in the last decade have indicated that many patients with CD who follow a GFD still have difficulty controlling their diet and, therefore, regularly consume enough gluten to trigger symptoms and damage the small intestine.

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