Next Article in Journal
Citrus medica “Otroj”: Attenuates Oxidative Stress and Cardiac Dysrhythmia in Isoproterenol-Induced Cardiomyopathy in Rats
Next Article in Special Issue
Long-Term Consumption of Oats in Adult Celiac Disease Patients
Previous Article in Journal
Iron, Human Growth, and the Global Epidemic of Obesity
Previous Article in Special Issue
Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients
Article Menu

Export Article

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

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

Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, c/Profesor García González 2, 41012 Sevilla, Spain
Instituto Hispalense de Pediatría, c/Guadalbullón 2, 41013 Sevilla, Spain
Instituto de Agricultura Sostenible (C.S.I.C.), Alameda del Obispo s/n, 14004 Córdoba, Spain
Author to whom correspondence should be addressed.
Received: 29 August 2013 / Revised: 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]   |  


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 celiac disease; gluten-free diet; cereals; pseudocereals; gluten detoxification
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

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.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top