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Nutrients 2018, 10(10), 1410; https://doi.org/10.3390/nu10101410

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.
Received: 9 August 2018 / Revised: 24 September 2018 / Accepted: 25 September 2018 / Published: 2 October 2018
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Abstract

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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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 (CC BY 4.0).
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El Khoury, D.; Balfour-Ducharme, S.; Joye, I.J. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients 2018, 10, 1410.

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