scholarly journals Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1765
Author(s):  
Carolina Sabença ◽  
Miguel Ribeiro ◽  
Telma de Sousa ◽  
Patrícia Poeta ◽  
Ana Sofia Bagulho ◽  
...  
Keyword(s):  
Wheat Gluten ◽  
Gluten Free ◽  
Minor Components ◽  
Processed Food ◽  
Nutritional Properties ◽  
Human Diet ◽  
Nutritional Components ◽  
Medical Need ◽  
Immune Mediated ◽  
Fiber Proteins

In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption.

scholarly journals Prevalence of Wheat/Gluten-Related Disorders and Gluten-Free Diet in Paraguay: An Online Survey-Based Study

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 396
Author(s):  
Noé Ontiveros ◽  
Raúl Emilio Real-Delor ◽  
José Antonio Mora-Melgem ◽  
Carlos Eduardo Beltrán-Cárdenas ◽  
Oscar Gerardo Figueroa-Salcido ◽  
...  
Keyword(s):  
Latin American ◽  
Weight Control ◽  
Online Survey ◽  
Adult Population ◽  
Wheat Gluten ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Questionnaire Response ◽  
Face To Face ◽  
Validated Questionnaire

Gluten-related disorders (GRDs) are increasing around the world, but their magnitude and relevance remain unknown in most Latin American countries. Thus, an online survey was conducted to estimate the prevalence of GRDs as well as adherence to a gluten-free diet (GFD) in Paraguayan adult population. There were 1058 individuals surveyed using a validated questionnaire (response rate of 93.9%). The self-reported prevalence rates were as follows (95% CI): gluten sensitivity (GS), 10.30% (8.53–12.29); non-celiac GS (NCGS), 5.19% (3.94–6.71); physician-diagnosed celiac disease (PD-CD), 3.11% (2.15–4.35); wheat allergy (WA), 2.07% (1.30–3.13); and adherence to GFD, 15.69% (13.55–18.02). Excluding CD, more women than men met the criteria for GRDs, adverse food reactions, and GFD (p < 0.05). Eight respondents reported the coexistence of NCGS with PD-CD and/or WA. Most cases on a GFD indicated medical/dietitian advice for following the diet (68.07%). Non-self-reported GS individuals indicated weight control (46.4%) and the notion that the GFD is healthier (20.2%) as the main motivations for following the diet. GRDs are not uncommon in Paraguayan adult population. It seems that there is awareness about GRDs and the GFD, but training about the diagnosis of GRDs is desirable because of the informed overlapping diagnoses of CD or WA with NCGS. Future studies involving face-to-face interviews are necessary.

scholarly journals Contribution of Infectious Agents to the Development of Celiac Disease

2021 ◽  
Vol 9 (3) ◽  
pp. 547
Author(s):  
Daniel Sánchez ◽  
Iva Hoffmanová ◽  
Adéla Szczepanková ◽  
Věra Hábová ◽  
Helena Tlaskalová-Hogenová
Keyword(s):  
Celiac Disease ◽  
Intestinal Mucosa ◽  
Wheat Gluten ◽  
Small Intestinal Mucosa ◽  
Beneficial Effects ◽  
Immune Mediated ◽  
Healthy State ◽  
Food Antigens ◽  
Small Intestinal ◽  
And Function

The ingestion of wheat gliadin (alcohol-soluble proteins, an integral part of wheat gluten) and related proteins induce, in genetically predisposed individuals, celiac disease (CD), which is characterized by immune-mediated impairment of the small intestinal mucosa. The lifelong omission of gluten and related grain proteins, i.e., a gluten-free diet (GFD), is at present the only therapy for CD. Although a GFD usually reduces CD symptoms, it does not entirely restore the small intestinal mucosa to a fully healthy state. Recently, the participation of microbial components in pathogenetic mechanisms of celiac disease was suggested. The present review provides information on infectious diseases associated with CD and the putative role of infections in CD development. Moreover, the involvement of the microbiota as a factor contributing to pathological changes in the intestine is discussed. Attention is paid to the mechanisms by which microbes and their components affect mucosal immunity, including tolerance to food antigens. Modulation of microbiota composition and function and the potential beneficial effects of probiotics in celiac disease are discussed.

P.12.1 GLUTEN-FREE DIET DOES NOT INFLUENCE THE OCCURRENCE AND THE TH1/TH17-TH2 NATURE OF IMMUNE-MEDIATED DISEASE IN PATIENTS WITH COELIAC DISEASE

2016 ◽  
Vol 48 ◽  
pp. e184-e185
Author(s):  
N. Imperatore ◽  
R. Tortora ◽  
P. Capone ◽  
S. Donetto ◽  
G.D. De Palma ◽  
...  
Keyword(s):  
Coeliac Disease ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Immune Mediated

scholarly journals Molecular Biomarkers for Celiac Disease: Past, Present and Future

2020 ◽  
Vol 21 (22) ◽  
pp. 8528
Author(s):  
Aarón D. Ramírez-Sánchez ◽  
Ineke L. Tan ◽  
B.C. Gonera-de Jong ◽  
Marijn C. Visschedijk ◽  
Iris Jonkers ◽  
...  
Keyword(s):  
Small Intestine ◽  
Celiac Disease ◽  
Early Stage ◽  
Villous Atrophy ◽  
Upper Endoscopy ◽  
Gluten Free ◽  
Non Invasive ◽  
Immune Mediated ◽  
Gastrointestinal Complaints ◽  
Small Intestinal

Celiac disease (CeD) is a complex immune-mediated disorder that is triggered by dietary gluten in genetically predisposed individuals. CeD is characterized by inflammation and villous atrophy of the small intestine, which can lead to gastrointestinal complaints, malnutrition, and malignancies. Currently, diagnosis of CeD relies on serology (antibodies against transglutaminase and endomysium) and small-intestinal biopsies. Since small-intestinal biopsies require invasive upper-endoscopy, and serology cannot predict CeD in an early stage or be used for monitoring disease after initiation of a gluten-free diet, the search for non-invasive biomarkers is ongoing. Here, we summarize current and up-and-coming non-invasive biomarkers that may be able to predict, diagnose, and monitor the progression of CeD. We further discuss how current and emerging techniques, such as (single-cell) transcriptomics and genomics, can be used to uncover the pathophysiology of CeD and identify non-invasive biomarkers.

scholarly journals A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1162 ◽  
Author(s):  
Veli-Matti Lappi ◽  
Antoine Mottas ◽  
Johan Sundström ◽  
Bruce Neal ◽  
Marie Löf ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grocery Store ◽  
Gluten Free ◽  
Processed Food ◽  
Australian Health ◽  
Lower Protein ◽  
Nutritional Qualities ◽  
The Mean ◽  
Total Fat

Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.

scholarly journals Appetite and Gastrointestinal Hormone Response to a Gluten-Free Meal in Patients with Coeliac Disease

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 82 ◽  
Author(s):  
Paola Vitaglione ◽  
Fabiana Zingone ◽  
Nicolina Virgilio ◽  
Carolina Ciacci
Keyword(s):  
Coeliac Disease ◽  
Intervention Study ◽  
Insulin Response ◽  
Glucose Absorption ◽  
Gluten Free Diet ◽  
Gastrointestinal Hormone ◽  
Gluten Free ◽  
Hormone Response ◽  
Meal Intake ◽  
Immune Mediated

Coeliac disease (CeD) is an immune-mediated inflammatory enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gastrointestinal (GI) hormone response related to appetite and glucose metabolism is still under-investigated in patients with CeD. This study aimed at shedding light on the appetite sensations, glycaemia and hormone response induced by a complex meal in patients with coeliac disease. Twenty-two women with CeD, nine at the diagnosis (CeDD) and thirteen under a gluten-free diet (CeDGF), and ten healthy subjects (HS) were enrolled in a single day intervention study. All subjects consumed a test meal, recorded their appetite sensations, and blood was collected over three hours after meal consumption. The study found a lower decrease in hunger in CeDD compared to CeDGF and HS after meal intake. Data showed no difference of fullness and satiety between the groups. CeDD had lower insulin and glucose-dependent insulinotropic polypeptide (GIP) than CeDGF and HS. Both CeDD and CeDGF experienced a lower post-prandial response of glucose than HS. Data suggested that patients with CeD have an impaired glucose absorption after more than 12 months of gluten-free diet. Postprandial GIP may play a significant role in appetite cues and insulin response to a complex meal.

Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties

2020 ◽  
Vol 43 (9) ◽  
Author(s):  
Muhammet Arıcı ◽  
Görkem Özülkü ◽  
Burcu Kahraman ◽  
Ruşen Metin Yıldırım ◽  
Ömer Said Toker
Keyword(s):  
Wheat Flour ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Taro Flour

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

2008 ◽  
Vol 71 (7) ◽  
pp. 1491-1495 ◽  
Author(s):  
RAFFAELLA DI CAGNO ◽  
CARLO G. RIZZELLO ◽  
MARIA DE ANGELIS ◽  
ANGELA CASSONE ◽  
GIAMMARIA GIULIANI ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Free Amino ◽  
Spectrophotometric Analysis ◽  
Baker’S Yeast ◽  
Phytase Activity ◽  
Baker's Yeast ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Long Time

Forty-six strains of sourdough lactic acid bacteria were screened for proteolytic activity and acidification rate in gluten-free (GF) flours. The sourdough cultures consisted of Lactobacillus sanfranciscensis LS40 and LS41 and Lactobacillus plantarum CF1 and were selected and used for the manufacture of GF bread. Fermentation occurred in two steps: (i) long-time fermentation (16 h) and (ii) fast fermentation (1.5 h) using the previous fermented sourdough as inoculum (ca. 43%, wt/wt) with Saccharomyces cerevisiae (baker's yeast). GF bread started with baker's yeast alone was used as the control. Gluten was added to ingredients before fermentation to simulate contamination. Initial gluten concentration of 400 ppm was degraded to below 20 ppm only in the sourdough GF bread. Before baking, sourdough GF bread showed phytase activity ca. sixfold higher than that of GF bread started with baker's yeast alone. Atomic absorption spectrophotometric analysis revealed that the higher phytase activity resulted in an increased availability of free Ca2+, Zn2+, and Mg2+. The concentration of free amino acids also was the highest in sourdough GF bread. Sourdough GF bread had a higher specific volume and was less firm than GF bread started with baker's yeast alone. This study highlighted the use of selected sourdough cultures to eliminate risks of contamination by gluten and to enhance the nutritional properties of GF bread.

scholarly journals Gluten-Free Brewing: Issues and Perspectives

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 53 ◽  
Author(s):  
Nazarena Cela ◽  
Nicola Condelli ◽  
Marisa C. Caruso ◽  
Giuseppe Perretti ◽  
Maria Di Cairano ◽  
...  
Keyword(s):  
Competitive Elisa ◽  
Raw Material ◽  
Official Method ◽  
World Population ◽  
Gluten Free ◽  
Comprehensive Overview ◽  
Gluten Content ◽  
Immune Mediated ◽  
Gluten Sensitive Enteropathy ◽  
Brewing Process

Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.

scholarly journals Celiac disease and its histopathology

2017 ◽  
Vol 7 (1) ◽  
pp. 1118-1123 ◽  
Author(s):  
S Pudasaini
Keyword(s):  
Celiac Disease ◽  
Wheat Gluten ◽  
Duodenal Biopsy ◽  
Inflammatory Disorder ◽  
Small Intestinal Mucosa ◽  
Positive Serology ◽  
Chronic Inflammatory Disorder ◽  
Immune Mediated ◽  
Systemic Manifestations ◽  
Hla Dq2

Celiac disease is gluten induced enteropathy and is a chronic inflammatory disorder of the small intestine characterized by malabsorption. It is a common immune mediated disorder which is triggered by consumption of wheat (gluten). It occurs in genetically predisposed individuals (carriers of HLA-DQ2 and DQ8 haplotypes). It is characterized by inflammation of the small-intestinal mucosa and myriad gastrointestinal and systemic manifestations. A duodenal biopsy with positive serology is the gold standard for the diagnosis of Celiac disease. As there are changing presentation for Celiac disease, communication of pathologist and gastroenterologists is essential for appropriate interpretation of duodenal biopsy.

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