Nutrients 2013, 5(10), 4250-4268; doi:10.3390/nu5104250

The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients

, 1
, 1
, 2
, 3
 and 1,*
Received: 29 August 2013; in revised form: 7 October 2013 / Accepted: 15 October 2013 / Published: 23 October 2013
(This article belongs to the Special Issue Nutrition and Celiac Disease)
View Full-Text   |   Download PDF [718 KB, uploaded 23 October 2013]
Abstract: A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economic repercussions due to the ubiquity of gluten in foods. The research presented in this review focuses on the current status of alternative cereals and pseudocereals and their derivatives obtained by natural selection, breeding programs and transgenic or enzymatic technology, potential tolerated by celiac people. Finally, we describe several strategies for detoxification of dietary gluten. These included enzymatic cleavage of gliadin fragment by Prolyl endopeptidases (PEPs) from different organisms, degradation of toxic peptides by germinating cereal enzymes and transamidation of cereal flours. This information can be used to search for and develop cereals with the baking and nutritional qualities of toxic cereals, but which do not exacerbate this condition.
Keywords: celiac disease; gluten-free diet; cereals; pseudocereals; gluten detoxification
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.

Export to BibTeX |

MDPI and ACS Style

Comino, I.; de Lourdes Moreno, M.; Real, A.; Rodríguez-Herrera, A.; Barro, F.; Sousa, C. The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients. Nutrients 2013, 5, 4250-4268.

AMA Style

Comino I, de Lourdes Moreno M, Real A, Rodríguez-Herrera A, Barro F, Sousa C. The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients. Nutrients. 2013; 5(10):4250-4268.

Chicago/Turabian Style

Comino, Isabel; de Lourdes Moreno, María; Real, Ana; Rodríguez-Herrera, Alfonso; Barro, Francisco; Sousa, Carolina. 2013. "The Gluten-Free Diet: Testing Alternative Cereals Tolerated by Celiac Patients." Nutrients 5, no. 10: 4250-4268.

Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert