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Review

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

1
Department of Family Relations & Applied Nutrition, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
2
Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(10), 1410; https://doi.org/10.3390/nu10101410
Received: 9 August 2018 / Revised: 24 September 2018 / Accepted: 25 September 2018 / Published: 2 October 2018
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them. View Full-Text
Keywords: celiac disease; gluten; wheat; auto-immune disease; non-celiac gluten sensitivity; gluten-free; gluten-related disorders; weight management; nutritional adequacy; product development celiac disease; gluten; wheat; auto-immune disease; non-celiac gluten sensitivity; gluten-free; gluten-related disorders; weight management; nutritional adequacy; product development
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MDPI and ACS Style

El Khoury, D.; Balfour-Ducharme, S.; Joye, I.J. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients 2018, 10, 1410. https://doi.org/10.3390/nu10101410

AMA Style

El Khoury D, Balfour-Ducharme S, Joye IJ. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients. 2018; 10(10):1410. https://doi.org/10.3390/nu10101410

Chicago/Turabian Style

El Khoury, Dalia, Skye Balfour-Ducharme, and Iris J. Joye. 2018. "A Review on the Gluten-Free Diet: Technological and Nutritional Challenges" Nutrients 10, no. 10: 1410. https://doi.org/10.3390/nu10101410

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