Nutrients 2010, 2(1), 16-34; doi:10.3390/nu2010016
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The Gluten-Free Diet: Safety and Nutritional Quality

1,* email, 1,2email and 1,2email
Received: 2 December 2009; Accepted: 8 January 2010 / Published: 14 January 2010
(This article belongs to the Special Issue Foodomics 2009)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: The prevalence of Celiac Disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley and derivatives). Gluten free-diet remains the cornerstone treatment for celiac patients. Therefore the absence of gluten in natural and processed foods represents a key aspect of food safety of the gluten-free diet. A promising area is the use of minor or pseudo-cereals such as amaranth, buckwheat, quinoa, sorghum and teff. The paper is focused on the new definition of gluten-free products in food label, the nutritional properties of the gluten-free cereals and their use to prevent nutritional deficiencies of celiac subjects.
Keywords: celiac disease; gliadin; gluten-free diet; hordein; minor cereals; pseudo-cereals; secalin; avenin
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MDPI and ACS Style

Saturni, L.; Ferretti, G.; Bacchetti, T. The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients 2010, 2, 16-34.

AMA Style

Saturni L, Ferretti G, Bacchetti T. The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients. 2010; 2(1):16-34.

Chicago/Turabian Style

Saturni, Letizia; Ferretti, Gianna; Bacchetti, Tiziana. 2010. "The Gluten-Free Diet: Safety and Nutritional Quality." Nutrients 2, no. 1: 16-34.

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