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Dissertations / Theses on the topic 'Celiac disease Gluten-free diet'

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Published: 4 June 2021
Last updated: 1 February 2022

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1

Stauble, Taylor M. "Celiac Disease: a Gluten Free Diet and Diet Quality." UKnowledge, 2013. http://uknowledge.uky.edu/foodsci_etds/13.

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The media has highlighted a proposed link between a gluten free diet (GFD) and weight loss. However, research related to weight gain and a GFD for persons with celiac disease (CD) has shown the opposite effect. A GFD is the only known treatment for persons with CD. If a patient with CD consumes a diet high in GF processed foods, weight management may be difficult to achieve. Participants with self-reported CD completed a modified GF food frequency questionnaire (FFQ) to assess typical dietary consumption of whole grains, sweets, fruits, vegetables and regular soda. Additionally, body mass inde
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2

Hongu, Nobuko, Kiah J. Farr, and Patrick J. Gallaway. "GLUTEN-FREE DIET: IS THIS DIET FOR YOU?" College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/625428.

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8 pp.<br>With the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.
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3

Alley, Lindsey Marie. "Exploring Dietary Sacrifice in Intimate Relationships for Couples with Celiac Disease." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2255.

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Prior research on eating behaviors has shown that romantic partners actively merge their dietary preferences throughout the course of a relationship and find significant value in cooking and eating the same foods together at the same times. Yet, little is known regarding the impacts of specific dietary support processes involved in maintaining said communal diet when one partner drastically alters his or her eating patterns. The current study defined dietary sacrifice as a phenomenon within the context of Celiac Disease (CD): a chronic illness that requires strict adherence to the gluten-free
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4

Judy, Kennedy. "An analysis of the dietary iron intakes in celiac patients." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008kennedyj.pdf.

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5

Svobodová, Dominika. "Enzýmová hydrolýza gluténu pre aplikačné účely v bezlepkovej diéte." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217157.

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Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas of food production, strict adherence to a gluten-free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a gluten-free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic
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Kautto, Ethel. "Is it the gluten-free diet that matters the most? : Food, gender and celiac disease." Doctoral thesis, Umeå universitet, Institutionen för kostvetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-85866.

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Background: The only treatment for celiac disease consists of excluding gluten. Gluten is a protein complex found in wheat, rye, and barley, which are cereals commonly used in bread, pasta, pizza, etc. The overall aims of this thesis were to study; what happens with food choices and nutrient intakes when individuals are prescribed a gluten-free diet and what consequences this has on the everyday lives of young women and young men dealing with this disease. Methods: A food frequency questionnaire (FFQ) was used to study nutrient intake and how food choices were affected after a change to a glut
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7

Abu-Janb, Nicholas. "Facilitators and Barriers to Adherence to a Gluten-Free Diet among Adults with Celiac Disease: A Systematic Review." Thesis, Université d'Ottawa / University of Ottawa, 2018. http://hdl.handle.net/10393/38116.

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Background: Celiac Disease (CD) is a chronic, autoimmune disease that prevents individuals from being able to process gluten. When individuals ingest gluten, their digestive system becomes severely damaged, leading to many adverse, health effects. It is, therefore, significantly crucial that individuals with CD adhere to a Gluten-Free diet (GFD). However, the adherence rate is well below optimal in the adult, CD population. Hence, it is crucial to identify and understand the factors that impact their ability to maintain a GFD. Objective: To develop a systematic review that critically app
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8

Olsson, Cecilia. "Celiac disease in Swedish children and adolescents : variations in incidence and essentials of gluten-free eating with a youth perspective." Doctoral thesis, Umeå universitet, Institutionen för kostvetenskap, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-1919.

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Background Sweden has experienced a unique epidemic of celiac disease (CD) in children younger than 2 years of age. The epidemic was partly explained by changes over time in infant feeding and indicated a multifactorial aetiology. In CD, a strict lifelong gluten-free diet (GFD) is crucial for health but noncompliance is often reported among adolescents. Knowledge is limited regarding their own perspectives and experiences of managing the disease and adhering to GFD. Objectives To analyse the incidence of CD in epidemic and post epidemic birth cohorts, and explore and understand how adolescents
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9

Walkinshaw, Rosemary. "User-centred design the investigation, design and evaluation of an information handbook for coeliac patients : this thesis is submitted to the Auckland University of Technology in partial fulfilment of the degree of Masters of Arts (Art and Design), 2008 /." Click here to access this resource online, 2008. http://hdl.handle.net/10292/446.

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Coeliac disease is an intestinal disorder, requiring patients to maintain a life-long gluten-free diet to ensure better health and reduce the risks of osteoporosis, intestinal lymphoma and other associated diseases. Patients must have access to clear information about the disease and about what foods are safe to eat, detect foods that contain gluten and make adjustments that need to be made to their diet. There is very little well designed information currently available for Coeliac patients. Eating out and shopping in supermarkets can become a nightmare. A User-centred design approach was use
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10

Vaezghasemi, Masoud. "Nutrient intake of adolescents with celiac disease and their non-celiac counterparts : A comparative study of Swedish 14-year-old boys and girls on gluten-free diet with a non-celiac, gender- and age-matched control group." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-101629.

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Abstract   Introduction: Following a strict gluten-free diet means exclusion of many staple foods such as traditionally made bread, flour, pasta, and whole grain products that are largely included in the Swedish daily diet. Such exclusions of vital resources could have harmful consequences on nutritional status and cause nutritional hazard, if they are not substituted with appropriate alternatives.   Aim: To compare the nutrient and energy intakes of 14-year-old boys and girls on gluten free diet with their non-celiac counterparts as well as the estimated average requirement.   Method: All 14
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11

Silva, Rafael Plaza da. "Detecção e quantificação de glúten em alimentos industrializados por técnica de ELISA." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/5/5147/tde-24112010-164837/.

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A doença celíaca (DC) é uma doença inflamatória induzida pela ingestão de glúten em indivíduos geneticamente predispostos e seu tratamento é baseado em uma dieta sem glúten por toda a vida. A doença celíaca refratária é um problema comum que afeta de 10% a 19% dos pacientes célicos tratados. Provavelmente, a contaminação da dieta por glúten é uma das razões principais para a persistência de sintomas em pacientes celíacos tratados, assim como a ingestão inadvertida de glúten, devido a rotulagem incorreta. Assim, o objetivo deste estudo foi avaliar a confiabilidade dos rótulos dos alimentos bras
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12

Nordyke, Katrina, Fredrik Norström, Lars Lindholm, Hans Stenlund, Anna Rosén, and Anneli Ivarsson. "Health-related quality of life in adolescents with screening-detected celiac disease, before and one year after diagnosis and initiation of gluten-free diet, a prospective nested case-referent study." Umeå universitet, Epidemiologi och global hälsa, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-66872.

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BACKGROUND: Celiac disease (CD) is a chronic disorder in genetically predisposed individuals in which a small intestinal immune-mediated enteropathy is precipitated by dietary gluten. It can be difficult to diagnose because signs and symptoms may be absent, subtle, or not recognized as CD related and therefore not prompt testing within routine clinical practice. Thus, most people with CD are undiagnosed and a public health intervention, which involves screening the general population, is an option to find those with unrecognized CD. However, how these screening-detected individuals experience
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13

Midhagen, Gunnar. "Adult Coeliac Disease in Clinical Practice." Doctoral thesis, Linköping : Univ, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-7373.

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14

Borsuk, Alexandra M. "Social and Behavioral Characteristics of Individuals with Celiac Disease." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366232495.

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15

Hall, Nicola Jane. "Adherence to the Gluten-Free Diet in Adult Coeliac Disease." Thesis, University of Sunderland, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.520905.

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16

Flaherty, Helen. "Gluten-free diet adherence in adult coeliac disease : exploring multiple perspectives." Thesis, University of East Anglia, 2014. https://ueaeprints.uea.ac.uk/48820/.

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Background: Coeliac disease is an autoimmune disease triggered by an inappropriate immune response to dietary gluten. This condition affects around 1% of the population and can lead to serious health complications, including nutrient deficiencies, infertility, osteoporosis and cancer. Symptoms, such as diarrhoea, pain, fatigue and bloating, can be debilitating. The only treatment is a life-long gluten-free diet. Up to 58% of adult patients have sub-optimal adherence to a gluten-free diet, yet the reasons for this are poorly understood. The aim of this study was to gain a better understanding o
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17

Miñarro, Vivas Begoña. "Development of gluten-free bread formulations." Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/116216.

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Los celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar produc-tos panificables de buena calidad. Su ausencia en pan sin gluten, resulta en pastas líquidas en lugar de masas, originando panes con una textura quebradiza, color pálido y, en general, una calidad pobre. Han sido numerosos los estudios realizados en los últimos años, proban-do potenciales nuevos ingredientes y complejas formulaciones que permitieran imitar la funcionalidad del gluten y desarrollar panes sin glu
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18

Rodrigues, Lovaine. "Avaliação da qualidade de vida de crianças celíacas em uso de dieta isenta de glúten : um estudo de caso-controle." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2007. http://hdl.handle.net/10183/12970.

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Introdução: A doença celíaca (DC) é definida como enteropatia imune-mediada causada por uma permanente sensibilidade ao glúten em indivíduos geneticamente predispostos. O glúten está presente em cereais como trigo, centeio e cevada e deve ser excluído da alimentação pelo resto da vida. A avaliação da Qualidade de Vida (QV), neste contexto, assume crucial importância por ser uma forma de avaliar as conseqüências em longo prazo da doença e de seu tratamento na perspectiva da própria criança, além de ser um importante indicador de saúde global destes indivíduos. Objetivo: Avaliar a Qualidade de V
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19

Mueller, Katherine E. "A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313516646.

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20

White, Lois. "Paediatric coeliac disease in Scotland : epidemiological trends, management and adolescent adherence to gluten-free diet." Thesis, Queen Margaret University, 2013. https://eresearch.qmu.ac.uk/handle/20.500.12289/7370.

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The incidence of paediatric coeliac disease (CD) is rising globally. It is uncertain whether this is attributed to improved case ascertainment or signifies a true rise in numbers. Geographical variation in incidence has also been reported in some European countries, although it is not known whether regional differences present in Scotland. Furthermore, data on the management of children diagnosed with CD in Scotland is lacking. The cornerstone of CD treatment is a strict gluten-free diet (GFD). Adherence may reduce risk of future complications including osteoporosis, malignancy and fertility d
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21

Botelho, Fabiana de Souza. "Efeito das gomas xantana e/ou guar na textura de pães isentos de glúten elaborados com farinhas de arroz e de milho." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5324.

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Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade Nova de Lisboa<br>The production of gluten-free bread poses a technological challenge that involves the creation of viscoelastic dough without the support of the gluten network (present on bread from wheat). For that purpose the, industry usually uses hydrocolloids. However the resulting bread is pricy and less accessible. The objective of this study is to adapt this technique to the home production of gluten-free bread. The effects of xanthan and guar gums in bread doug
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22

Cardoso, Juliana Souza e. Silva. "SUSTENTABILIDADE E DESENVOLVIMENTO DE COOKIE DESGLUTINIZADO PARA DIETA RESTRITA AO GLÚTEN." Pontifícia Universidade Católica de Goiás, 2012. http://localhost:8080/tede/handle/tede/2507.

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Made available in DSpace on 2016-08-10T10:44:18Z (GMT). No. of bitstreams: 1 JULIANA SOUZA E SILVA.pdf: 5512462 bytes, checksum: 6eb9649a41c4fc1234a638bbb53fcf1d (MD5) Previous issue date: 2012-06-14<br>This research aimed to develop a process for the manufacture of gluten free cookies which can be ingested by celiac patients. Celiac disease is characterized by the non digestibility of gluten in the small intestine. Gluten is a protein fraction found in wheat, barley, rye and malt. In the world, there are millions of people prevented from consuming different products with gluten. Thus, in th
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Gruberová, Anna. "Segmentace trhu bezlepkových protravin." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-198447.

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This thesis contains information about gluten free food market. It describes all main actors and also different types of business which can sell or manufacture gluten free food. Great emphasis is placed on understanding needs of "gluten free" customers identifying behavior which differentiate them inside this segment and also between regular customers. It also discovers opportunities and challenges on this market. Based on collected information it predicts possible future development.
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Schamne, Cristiane. "Obtenção e caracterização de produtos panificados livres de glúten." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2007. http://tede2.uepg.br/jspui/handle/prefix/638.

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Made available in DSpace on 2017-07-21T18:53:02Z (GMT). No. of bitstreams: 1 Christiane Schamne.pdf: 2521926 bytes, checksum: b4f1eed111a019961433a0be8ece30f3 (MD5) Previous issue date: 2007-09-25<br>Fundação Araucária de Apoio ao Desenvolvimento Científico e Tecnológico do Paraná<br>The celiac disease is associated to food ingestion containing gluten, a protein that is found in some vegetable raw materials, as wheat, rye, barley and oats, damaging the surface of the intestine mucosa, making difficult nutrients absorption by the organism. The celiac disease has been object of frequent techno
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Huerta, Katira da Mota. "UTILIZAÇÃO DE FARINHA DE CHIA (Salvia hispânica) NA ELABORAÇÃO DE PÃO SEM GLÚTEN SEM ADIÇÃO DE GOMA E GORDURA." Universidade Federal de Santa Maria, 2015. http://repositorio.ufsm.br/handle/1/5778.

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Celiac disease is a permanent intolerance to gluten and its treatment is based in the total removal of these dietary proteins . The chia seed is highly nutritious because of the high content of protein, dietary fiber and essential fatty acids. In presence of water the seed exudes a transparent mucilaginous gel that has emulsifying properties, becoming it an excellent ingredient for use as a substitute for fats and starches in the baking industry. This work aimed to evaluate the effect chia flour (Salvia Hispanic L.) in the physical, microbiological, nutritional and sensory gluten-free breads p
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Franco, Vilmara Araújo. "Desenvolvimento de pão sem glúten com farinha de arroz e de batata-doce." Universidade Federal de Goiás, 2015. http://repositorio.bc.ufg.br/tede/handle/tede/5148.

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Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2016-01-28T10:26:08Z No. of bitstreams: 2 Dissertação - Vilmara Araújo Franco- 2015.pdf: 917150 bytes, checksum: 8460671218b6552da3d9c0b792e9b8fe (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-01-28T10:27:53Z (GMT) No. of bitstreams: 2 Dissertação - Vilmara Araújo Franco- 2015.pdf: 917150 bytes, checksum: 8460671218b6552da3d9c0b792e9b8fe (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Made
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Russo, Carrie. "Navigating Celiac Disease and the Gluten-Free Diet in a Family Setting: A Mixed Methods Study of Families with Children with Celiac Disease." Thesis, 2019. https://doi.org/10.7916/d8-sg92-5w43.

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Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, which is found in wheat, barley, and rye. The only treatment for celiac disease is a strict gluten-free diet (GFD), which eliminates common gluten-containing foods found in many cultures and cuisines. This research examined how families experienced celiac disease and the GFD in their households, focusing on the ripple effect of celiac disease for all members of the family and how families promoted adherence and quality of life (QOL). A mixed-methods approach used questionnaires, photographs, and semi-structur
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28

BLAŽKOVÁ, Klára. "Bezlepková dieta a možnosti obohacování jídelníčku celiaků." Master's thesis, 2014. http://www.nusl.cz/ntk/nusl-173506.

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This thesis deals with the gluten-free diet and its possible enrichment. It is divided into two parts. The first part includes chapters such as history of gluten-free diet, basics of a gluten free diet, the first step in the introduction of a gluten-free diet, gluten-free food labeling legislation and the use of alcohol on a gluten-free diet. The practical part is focused on enriching the diet celiac patients. I focused on the preparation of bakery products for celiac, I have designed and practically tested recipes gluten-free pizza, buckwheat corpus, gluten-free sourdough seedcake and gluten-
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Gholmie, Yara. "Disordered Eating Attitudes and Behaviors in Individuals with Celiac Disease and the association with Quality of Life." Thesis, 2021. https://doi.org/10.7916/d8-hcp1-9j92.

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The only treatment for celiac disease (CeD), an autoimmune disorder triggered by the ingestion of gluten, is lifelong adherence to a gluten-free diet (GFD). CeD and the GFD have been shown to be associated with low quality of life (QoL). In some individuals, such a strict diet can lead to disordered eating attitudes and behaviors. The purpose of this study was to better understand the extent to which disordered eating attitudes and behaviors may be common in a sample of adults diagnosed with CeD, as well as the relationship with various factors and QoL measures, including anxiety and depressi
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Dolanská, Pavla. "Význam mikronutrientů u pacientů s celiakií." Master's thesis, 2021. http://www.nusl.cz/ntk/nusl-446849.

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This diploma thesis deals with the issue of celiac disease with a focus on the importance of micronutrients in treatment and clinical monitoring of patients with celiac disease. The thesis is divided into two parts, theoretical and practical. The theoretical part is divided into two chapters. The first chapter deals with celiac disease in general - history, epidemiology, pathogenesis, clinical classification, clinical manifestations, diagnostics and complications of celiac disease. Procedures for clinical monitoring of patients with celiac disease are also discussed. Last but not least, cereal
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Machovcová, Denisa. "Život celiaka a jeho rodiny v dnešní době." Master's thesis, 2020. http://www.nusl.cz/ntk/nusl-434514.

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Name: Life of coeliac and his family in these days Aim: The aim of my diploma thesis is to map life difficulties of people with celiac disease. First of all, it is a problem with gluten-free diet which is essential for celiac disease. Problems with eating out, shopping for ingredients for meal preparation at home, expensiveness of this eating, and last but not least, support from insurance companies and the state. Methods: The theoretical part includes findings about celiac disease as an illness, it means the characteristics of its origin, diagnostics and treatment. Furthermore, findings about
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Smith, Melissa Marie. "What is the relationship between quality of life and coping strategies of adults with Celiac disease adhering to a gluten free diet?" 2009. http://digital.library.duq.edu/u?/etd,104187.

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Cadenhead, Jennifer Woodard. "Evaluating Eating Patterns and the Relationship of Diet Quality and Level of Processing to Quality of Life Among Adults and Teenagers With Celiac Disease." Thesis, 2021. https://doi.org/10.7916/d8-07w3-kx57.

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Celiac disease, a common autoimmune disease, affects ~1% of Americans. Treatment requires strict elimination of gluten, proteins found in wheat, rye, and barley. Individuals with celiac disease have been shown to have a lower quality of life than others without it. However, their quality of life has been known to improve with adherence to the gluten-free diet. Other than gluten-free diet adherence, little research has been completed on how specific eating patterns may impact the lives of individuals with celiac disease. In the general population, diet quality has been associated with healt
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34

Leitão, Raquel Sofia da Costa. "Relatório de Estágio e Monografia intitulada “Doença Celíaca: da Etiologia ao Tratamento”." Master's thesis, 2017. http://hdl.handle.net/10316/83747.

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Relatório de Estágio do Mestrado Integrado em Ciências Farmacêuticas apresentado à Faculdade de Farmácia<br>A Doença Celíaca é uma doença despoletada pela ingestão de alimentos com glúten por indivíduos geneticamente predispostos. O glúten tóxico encontra-se no trigo, cevada e centeio. A Doença Celíaca tem uma etiologia multifatorial que combina fatores ambientais, genéticos e imunológicos. A ingestão de glúten por estes doentes desencadeia uma resposta autoimune que combina os dois tipos de imunidade, inata e adaptativa, que causam inflamação e atrofia das vilosidades das células epiteliais d
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Musilová, Iveta. "Výběr bezlepkových potravin z pohledu diagnostikovaného celiaka." Master's thesis, 2018. http://www.nusl.cz/ntk/nusl-382866.

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This diploma focuses on the selection of gluten-free foods from the perspective of a diagnosed celiac. In the theoretical part is described the history of celiac disease, anatomy and physiology of small intestine, pathogenesis, manifestation and forms of celiac disease, diagnosis, screening and complications from celiac disease. It also describes a treatment of celiac disease which shows inappropriate and appropriate aliments in gluten free diet. One chapter deals with labeling of gluten free foods in the Czech Republic and in Canada. There is also a comparison of the Czech Republic and Canada
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ZIMMELOVÁ, Hana. "Analýza edukačních materiálů pro pacienty s celiakií." Master's thesis, 2011. http://www.nusl.cz/ntk/nusl-54568.

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The Dissertation deals with educational materials for patients with celiac disease. It describes general requirements for teaching materials and the didactical principles suitable for educational materials for patients with celiac disease. It presents a draft criteria for assessment of web sites intended for people suffering of celiac disease. Five Czech, as well as foreign Internet-based resources, have been selected and assessed for compliance with the criteria given by technical properties, contents, page structures, criteria evaluating credibility of the sites and educational criteria. A
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Ramos, Patrícia Mendes. "Relatórios de Estágio e Monografia intitulada “Doença Celíaca - Novas Abordagens Terapêuticas”." Master's thesis, 2017. http://hdl.handle.net/10316/83749.

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Relatório de Estágio do Mestrado Integrado em Ciências Farmacêuticas apresentado à Faculdade de Farmácia<br>A doença celíaca é uma doença crónica inflamatória, autoimune, que afeta o intestino delgado de indivíduos geneticamente predispostos após ingestão de glúten. A doença celíaca é uma doença multifatorial em que a conjugação de fatores ambientais e genéticos é crucial para o seu desenvolvimento. Esta patologia é caracterizada pelo desencadeamento de uma resposta imune exacerbada que, por sua vez, promove a atrofia das vilosidades intestinais e hiperplasia da cripta. Atualmente, o único tra
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Kosíková, Monika. "Srovnání dostupnosti a finanční náročnosti běžné stravy s bezlepkovou dietou." Master's thesis, 2021. http://www.nusl.cz/ntk/nusl-437624.

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In the Czech Republic, 50 000 people are diagnosed with Celiac disease and the only known treatment for it is a gluten-free diet. For such patients, gluten consumption can provoke inflammation of a small bowel that can result in heavy consequences. Gluten is a protein contained in wheat, rye, barley, and oats and plays an important role in food production, because of its properties. Bakery and other gluten-free products are produced from other types of cereals. They also require a special technological process, separate spaces, and have a much smaller target group of consumers, which can incre
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PAPOUŠKOVÁ, Helena. "Primární, sekundární a terciální prevence u dětí s celiakií." Master's thesis, 2015. http://www.nusl.cz/ntk/nusl-188849.

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Celiac disease is a lifelong disorder characterised by permanent intolerance to gluten and typical inflammatory changes in the small intestine. These changes lead to malabsorption of all nutrients, minerals, vitamins and water. The first attack of this disorder mostly occurs in childhood because the small intestine is greatly stressed by other nutrition supply. The only effective treatment is a lifelong gluten-free diet. This thesis, called Primary, secondary and tertiary prevention in children with celiac disease, consists of two parts; a theory part for which both professional publications a
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Silva, Sara Filipa Almeida da. "Estarão as escolas do Grande Porto preparadas para alimentar crianças com doença celíaca? : a perceção dos encarregados de educação e os conhecimentos de quem trabalha nas escolas." Master's thesis, 2019. http://hdl.handle.net/10400.14/31506.

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Introdução: É comum os familiares de crianças celíacas revelarem preocupação com o diagnóstico da Doença Celíaca (DC) e, consequentemente, com todos os locais de refeição que esta frequenta, devido ao perigo de contaminação cruzada. Sendo a dieta isenta de glúten (DIG) o único tratamento atualmente existente, as escolas, local onde as crianças permanecem grande parte do seu dia, devem assegurar uma alimentação compatível com estas necessidades. Objetivos: Avaliar a perceção dos pais de crianças com DC relativamente à capacidade das escolas fornecerem refeições isentas de glúten, o conhecimento
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ZIMMELOVÁ, Helena. "Hodnocení kvality bezlepkových potravin se zaměřením na pečivo." Master's thesis, 2019. http://www.nusl.cz/ntk/nusl-395208.

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The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary p
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Rodrigues, Raquel Carneiro. "Influência da dieta isenta de glúten na composição corporal dos doentes celíacos em idade pediátrica." Master's thesis, 2019. http://hdl.handle.net/10400.14/31504.

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Introdução: A Doença Celíaca (DC) é uma doença inflamatória crónica e autoimune, caracterizada pela intolerância permanente ao glúten em indivíduos geneticamente suscetíveis. A etiologia da DC é multifatorial, com uma forte interação entre fatores genéticos, nomeadamente o Antigénio Leucocitário Humano da Classe 2 (HLA-DQ2), imunológicos e ambientais. O diagnóstico da DC baseia-se na avaliação clínica laboratorial (marcadores serológicos) e na realização de uma biópsia (marcadores histológicos). Atualmente o tratamento para a DC baseia-se numa Dieta Isenta de Glúten (DIG) durante toda a vida.
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43

Fernandes, Inês Cristina Ferreira. "Non‐celiac gluten sensitivity : a real disease?" Master's thesis, 2016. http://hdl.handle.net/10451/26731.

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Trabalho Final do Curso de Mestrado Integrado em Medicina, Faculdade de Medicina, Universidade de Lisboa, 2016<br>The past years have seen an increase in the use of a gluten-­‐free diet (GFD) outside a diagnosis of coeliac disease (CD) or wheat allergy (WA). This trend has led to the identification of a new clinical entity termed non-­‐celiac gluten sensitivity (NCGS), which has clinical features that overlap with those two previously mentioned. The onset of symptoms in patients with NCGS can occur within hours or days of gluten ingestion and the prevalence of NCGS is estimated to round 6%. Th
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"The Value of Gluten-Free Attributes in Snack Foods." Master's thesis, 2010. http://hdl.handle.net/2286/R.I.8628.

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abstract: Celiac Disease (CD) is now widespread as one in 133 people are currently diagnosed, while there were only one in 150 in 2006. Much of the research concerning CD is still in the early stages, as formal epidemiological studies are relatively recent. CD is aggravated by the consumption of gluten, which is found mainly in wheat, rye, oats, and barley. Not surprisingly, the rising prevalence of CD has created a significant business opportunity for food manufacturers in developing products that are tailored to CD sufferers. While the entire Gluten-Free (GF) industry has been experienci
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Neves, Marta Maria Pereira da Silva. "Development of electrochemical immunosensors for celiac disease clinical diagnosis and gluten-free food control." Tese, 2012. https://repositorio-aberto.up.pt/handle/10216/80355.

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Neves, Marta Maria Pereira da Silva. "Development of electrochemical immunosensors for celiac disease clinical diagnosis and gluten-free food control." Doctoral thesis, 2012. https://repositorio-aberto.up.pt/handle/10216/80355.

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BRTNA, Tomáš. "Hodnocení bezlepkových potravin se zaměřením na pečivo." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-320639.

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Theoretic part is concerned with coeliac disease, its symptoms and diagnostic. There is also described basic principal of coeliac disease and are mentioned some gluten-free products available in the Czech Republic. This part is concluded by theoretic description of sensory analysis. Practical part is focused on sensory analysis of samples of gluten-free pastry according selected recipes which contain apple fibres and apple flour. The backed pastry was assessed with suitable methods of sensory analysis - in this case, a sequence preferential test. This assessment shows which sample is the most
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Ford, S., R. A. Howard, and Jan R. Oyebode. "Psychosocial aspects of coeliac disease: a cross-sectional survey of a UK population." 2012. http://hdl.handle.net/10454/7329.

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yes<br>Objectives. Coeliac disease (CD) is an autoimmune condition managed by a lifelong therapeutic gluten-free diet. Previous research suggests that the chronicity of CD, the limitations imposed by the gluten-free diet, and the risk of other associated diseases can have a negative impact on health-related quality of life (HRQoL) and psychological well-being. The aim of this study was to explore the illness perceptions and self-efficacy beliefs of adults with CD in the United Kingdom and to report their subjective levels of HRQoL and psychological well-being. Design. The study employed a c
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MacKenzie, Delwyn Lynley. "Variation in populations of enteral microflora in people with coeliac disease following the implementation of a gluten free diet : a thesis in partial fulfillment of the requirements for the degree of Master of Science in Human Nutrition through the Institute of Food, Nutrition and Human Health at Massey University, Palmerston North, New Zealand." 2008. http://hdl.handle.net/10179/1703.

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Coeliac disease (CD) is a disorder resulting from interactions between diet, genome and immunity. This research seeks to further our understanding of the pathology of CD in regard to its secondary effects on the diversity of enteral microflora via changes in immune tolerance. It proposes that enteral mucosal pro-inflammatory change in CD is associated with a decrease in microbial diversity whilst remission from inflammation may result in an increase in enteral microbial diversity that could contribute to the restoration of tolerance. The first study analyses whether remission from active CD is
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