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Review

Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review

by
Carolina Sabença
1,2,3,
Miguel Ribeiro
1,2,3,
Telma de Sousa
1,2,3,
Patrícia Poeta
3,4,
Ana Sofia Bagulho
5 and
Gilberto Igrejas
1,2,3,*
1
Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
2
Functional Genomics and Proteomics Unity, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
3
LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, 2829-546 Lisbon, Portugal
4
Microbiology and Antibiotic Resistance Team (MicroART), Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
5
National Institute for Agrarian and Veterinarian Research (INIAV), Estrada Gil Vaz, Ap. 6, 7350-901 Elvas, Portugal
*
Author to whom correspondence should be addressed.
Foods 2021, 10(8), 1765; https://doi.org/10.3390/foods10081765
Submission received: 19 May 2021 / Revised: 27 July 2021 / Accepted: 28 July 2021 / Published: 30 July 2021
(This article belongs to the Special Issue Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components)
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Abstract

In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently witnessing a rise in the number of people adhering to gluten-free diets unwarranted by any medical need. In this dynamic context, this review aims to critically discuss the nutritional components of wheat, highlighting both the health benefits and wheat/gluten-related disorders, in order to address common misconceptions associated with wheat consumption.
Keywords: wheat; nutrients; celiac disease; wheat allergy; non-celiac wheat/gluten sensitivity wheat; nutrients; celiac disease; wheat allergy; non-celiac wheat/gluten sensitivity

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MDPI and ACS Style

Sabença, C.; Ribeiro, M.; Sousa, T.d.; Poeta, P.; Bagulho, A.S.; Igrejas, G. Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review. Foods 2021, 10, 1765. https://doi.org/10.3390/foods10081765

AMA Style

Sabença C, Ribeiro M, Sousa Td, Poeta P, Bagulho AS, Igrejas G. Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review. Foods. 2021; 10(8):1765. https://doi.org/10.3390/foods10081765

Chicago/Turabian Style

Sabença, Carolina, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho, and Gilberto Igrejas. 2021. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review" Foods 10, no. 8: 1765. https://doi.org/10.3390/foods10081765

APA Style

Sabença, C., Ribeiro, M., Sousa, T. d., Poeta, P., Bagulho, A. S., & Igrejas, G. (2021). Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review. Foods, 10(8), 1765. https://doi.org/10.3390/foods10081765

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