Gluten Free Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (15 September 2018) | Viewed by 18607
Special Issue Editor
Interests: analytical chemistry; environmental chemistry; chemistry of cultural heritage; environmental impact assessment
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
During the last few decades, several epidemiological studies have indicated a worldwide gradual increase in celiac disease, in particular, these disorders affect 1–3% of the global population. This food intolerance has produced changes in lifestyle and dietary patterns of numerous families. Today, the only available treatment is a lifelong strict gluten-free diet, which leads to restoration of the atrophied intestines wilds. This situation leads to a higher demand for gluten-free products or with low content (EU Regulation, 2014). Consequentially, the importance of their market and the relative economic impact is considerable and under continuous development.
Common ingredients of gluten-free foods are starch and flour from rice, corn, potato, tapioca, etc. Often, foods are fortified with vitamins and minerals, such as B vitamins and iron. To enhance flavor, texture and appearance, in several cases, gluten-free foods tend to be high in fat and calories or in other cases, give rise of inadequate intakes of fiber, iron, and calcium and other elements.
Often, celiac individuals need advice of a dietician and this, unfortunately, have no knowledge about composition of gluten free foods because literature data are limited. Considering the importance of gluten free foods in the celiac diet, the study of their chemical, microbiological and nutritional composition is very important.
Prof. Dr. Santino Orecchio
Guest Editor
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Keywords
- Celiac
- Gluten free food
- Nutritional composition
- Microelements
- Fat acids
- Proteins
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