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The Gluten-Free Diet: Safety and Nutritional Quality

1
Centro Interdipartimentale di Educazione Sanitaria e Promozione alla Salute, Ancona, 60035 Italy
2
Dipartimento di Biochimica, Biologia e Genetica - Università Politecnica delle Marche - Ancona, 60035, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2010, 2(1), 16-34; https://doi.org/10.3390/nu2010016
Received: 2 December 2009 / Accepted: 8 January 2010 / Published: 14 January 2010
(This article belongs to the Special Issue Foodomics 2009)
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. View Full-Text
Keywords: celiac disease; gliadin; gluten-free diet; hordein; minor cereals; pseudo-cereals; secalin; avenin celiac disease; gliadin; gluten-free diet; hordein; minor cereals; pseudo-cereals; secalin; avenin
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Saturni, L.; Ferretti, G.; Bacchetti, T. The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients 2010, 2, 16-34.

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