Journal articles: 'Gluten free'

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Kim, Min-Soo, JoongSu Kim, Min jung Ryu, Ki hong Kim, and Kwontack Hwang. "Quantitative measurement of gluten content in gluten-free foods." Korean Journal of Food Preservation 25, no. 2 (2018): 237–45. http://dx.doi.org/10.11002/kjfp.2018.25.2.237.

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Forbes, Geoffrey M. "Imported gluten‐free foods: free of gluten?" Medical Journal of Australia 202, no. 11 (2015): 574. http://dx.doi.org/10.5694/mja15.00234.

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Lomangino, Kevin. "Are “Gluten-Free” Foods Really Gluten-Free?" Clinical Nutrition INSIGHT 39, no. 3 (2013): 7–8. http://dx.doi.org/10.1097/01.nmd.0000428068.29801.cf.

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Jia, Feng, Jinshui Wang, Yu Chen, et al. "Effect of oil contents on gluten network during the extrusion processing." Czech Journal of Food Sciences 37, No. 4 (2019): 226–31. http://dx.doi.org/10.17221/31/2018-cjfs.

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To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network.

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Vaddadi, K. S. "Gluten Free/Gluten-Load Trial." British Journal of Psychiatry 149, no. 2 (1986): 244. http://dx.doi.org/10.1192/s0007125000212968.

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Parakhina, O. I., N. O. Dubrovskaja, L. I. Kuznetsova, and T. A. Gavrilova. "Development of gluten-free mix for bakery products «gluten free." Baking in Russia 1, no. 2 (2019): 44–48. http://dx.doi.org/10.37443/2073-3569-2019-1-2-44-48.

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Kajzer, Monika, and Anna Diowksz. "The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking." Applied Sciences 11, no. 13 (2021): 6129. http://dx.doi.org/10.3390/app11136129.

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The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase.

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Maghaydah, Sofyan, Mahmoud Abu-Ghoush, Waed Hayajneh, and Sehar Iqbal. "Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients." Applied Sciences 14, no. 9 (2024): 3779. http://dx.doi.org/10.3390/app14093779.

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Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to reduce severe disease outcomes. Therefore, this study aimed to produce high-nutrition gluten-free pasta by substituting wheat flour with lupin flour, flaxseed flour, rice flour, and corn starch. For this purpose, six gluten-free pasta treatments (T1–T6) were produced with different flour compositions. In addition, inulin, xanthan gum, beta-glucan, and Moringa leaf powder in fixed amounts were added to all treatments. For the proximate analysis, color measurements and sensory evaluation were determined for all treatments. Proximate analysis of our results showed that substituting wheat flour with composite flour blends was satisfactory for producing nutritious pasta products without affecting their quality. Compared to the control group, T6 had a significant increase in fiber (4.68 ± 0.25 vs. 1.24 ± 0.28), lipid (21.99 ± 0.38 vs. 9.32 ± 0.25), protein (13.84 ± 0.30 vs. 13.45 ± 0.51), and ash content (1.65 ± 0.07 vs. 1.28 ± 0.06) of gluten-free pasta. However, the carbohydrate content decreased compared to the control treatment (46.10 ± 0.69 vs. 60.84 ± 0.75). The color measurement evaluation found a significant difference in the lightness (L*), redness (a*), and yellowness (b*) values between the control and all gluten-free pasta treatments. The sensory evaluation of the finished gluten-free pasta treatments and control sample indicated that the quality score for overall acceptability varied widely for different treatments due to individual preferences. Our study concluded that gluten-free pasta with high nutritional value from gluten-free flour is a good alternative product for celiac patients.

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Morin, Karen H. "Gluten-Free Diets." MCN, The American Journal of Maternal/Child Nursing 40, no. 6 (2015): 396. http://dx.doi.org/10.1097/nmc.0000000000000188.

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Bird, L., and A. Chitwood. "Gluten Free Challenge." Journal of the American Dietetic Association 109, no. 9 (2009): A36. http://dx.doi.org/10.1016/j.jada.2009.06.107.

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Chambers, Danny, and Zoe Belshaw. "Gluten-free dogs?" New Scientist 239, no. 3191 (2018): 22–23. http://dx.doi.org/10.1016/s0262-4079(18)31478-7.

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Goodman, Catherine. "Going gluten-free." Nature Chemical Biology 9, no. 2 (2013): 67. http://dx.doi.org/10.1038/nchembio.1173.

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Williams, Ruth. "Gluten-free food." Nursing Management 24, no. 3 (2017): 12. http://dx.doi.org/10.7748/nm.24.3.12.s14.

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Harris, Margaret M., and Nanna Meyer. "GO GLUTEN-FREE." ACSM's Health & Fitness Journal 17, no. 1 (2013): 22–26. http://dx.doi.org/10.1249/fit.0b013e3182798371.

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Dalton, Sharron. "Gluten-Free Diet." Topics in Clinical Nutrition 20, no. 2 (2005): 177–78. http://dx.doi.org/10.1097/00008486-200504000-00012.

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Saplakoglu, Yasemin. "Gluten-Free Wheat?" Scientific American 318, no. 1 (2017): 14–15. http://dx.doi.org/10.1038/scientificamerican0118-14a.

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Forbes, Nauzer, Zain Kassam, and David Morgan. "Is 'Gluten-Free' Gluten-Free? Celiac Disease in Canada 2015." Canadian Journal of General Internal Medicine 9, no. 4 (2014): 134–36. http://dx.doi.org/10.19144/1911-1606.9.4.2.

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Kurnianingsih kurnianingsih and Lia Fitriana. "Studi Pemanfaatan Tepung Jagung, Tepung Mocaf Dan Daun Binahong Dalam Pembuatan Sweet Bread." Garina 13, no. 2 (2021): 88–102. http://dx.doi.org/10.69697/garina.v13i2.70.

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Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free sweet bread products from corn flour, mocaf flour, and binahong leaves. The method used in this study is the method of literature, experiments, documentation, and sensory testing. The percentage of using cornflour and mocaf flour in making glute- free sweet bread is 50%:50%, 70%:30%, and 80%:20%, of the weight of wheat flour. The results showed that gluten-free sweet bread products were the most preferred with a ratio of 70% cornflour and 30% mocaf flour.

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Chandralekha, Amar Sankar, R. C. Chandni, and A. V. Raghu. "A SHORT REVIEW GLUTEN FREE FOODS." International Journal of Research -GRANTHAALAYAH 5, no. 4RAST (2017): 1–6. http://dx.doi.org/10.29121/granthaalayah.v5.i4rast.2017.3294.

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The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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Chandralekha, Sankar Amar, Chandni R.C., and V. Raghu A. "A SHORT REVIEW GLUTEN FREE FOODS." International Journal of Research - Granthaalayah 5, no. 4 RAST (2017): 1–6. https://doi.org/10.5281/zenodo.846386.

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The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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Forbes, Geoffrey M. "Safety of gluten in gluten‐free foods." United European Gastroenterology Journal 4, no. 1 (2016): 152. http://dx.doi.org/10.1177/2050640615594750.

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Mulder, Chris J. J., R. L. J. van Wanrooij, S. F. Bakker, N. Wierdsma, and G. Bouma. "Gluten-Free Diet in Gluten-Related Disorders." Digestive Diseases 31, no. 1 (2013): 57–62. http://dx.doi.org/10.1159/000347180.

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Gojković Cvjetković, Vesna, Željka Marjanović-Balaban, Biljana Srdić Gojković, Danijela Rajić, Milan Vukic, and Milenko Smiljanić. "Pseudocereals in a gluten-free diet." Journal of Engineering & Processing Management 16, no. 1 (2024): 20–28. https://doi.org/10.61458/jepm.2024.210.

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&lt;p&gt;Gluten is a protein fraction that causes an allergic reaction and intolerance in sensitive individuals, i.e., celiac disease or gluten enteropathy. Celiac disease is a disease of the immune system in which gluten is recognized as a harmful agent. The only therapy for people sensitive to gluten is a gluten-free diet. Due to their gluten-free status and suitability for a gluten-free diet, pseudocereals have played a significant role. Their grains enhance nutritional quality and are nutrient-dense. Iron, magnesium, fiber, protein, and other nutrients are abundant in them. Buckwheat, amaranth, millet, and quinoa are the most significant pseudocereals. Due to their high nutritional content and lack of gluten, pseudocereals have become a staple of&lt;br /&gt;the gluten-free diet for those with gluten-related illnesses in recent years.&lt;/p&gt;

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Tijanic, Nemanja, Radmila Ristic, and Bojana Vidovic. "Nutritional characteristics of gluten-free products marketed in Serbia." Hrana i ishrana 65, no. 2 (2024): 18–23. https://doi.org/10.5937/hraish2402018t.

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Gluten-free products, primarily intended for people with gluten-related disorders, have become increasingly popular among healthy consumers. Despite reformulation efforts through the last decades, some concerns remain about the nutritional profile of gluten-free products. Therefore, this study aimed to compare the nutritional characteristics of gluten-free and gluten-containing food products within the same category in the Serbian market. A total of 175 gluten-free and 344 gluten-containing equivalent food products classified into six categories were compared based on labeled nutritional information. The gluten-free fine bakery products and snacks had less, but gluten-free bread, pastries, and pasta had significantly higher energy values than the gluten-containing products. While gluten-free pasta had a higher protein content, gluten-free flour had a higher content of saturated fatty acids than their gluten-containing equivalents. Glutenfree breakfast cereals contain less sugar compared to regular products. The salt content in gluten-free food products was also lower than that of equivalent products. However, the total fiber content was not statistically different between the groups. Overall, the results indicated differences between the nutritional characteristics of gluten-free and glutencontaining food products, which should be considered for implementing a well-balanced gluten-free diet.

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Skolmowska, Dominika, Dominika Głąbska, Dominika Guzek, and Frank Vriesekoop. "Assessment of Non-Cereal Products Gluten Cross-Contamination Exposure Risk in a Polish Female Population of Patients Diagnosed with Coeliac Disease." Nutrients 17, no. 7 (2025): 1281. https://doi.org/10.3390/nu17071281.

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Background/Objectives: Following gluten-free diet is challenging, due to risk of gluten cross-contamination. The study aimed to assess the non-cereal products gluten cross-contamination exposure risk in patients with coeliac disease. Methods: The study was conducted in a population of 699 Polish female members of the Polish Coeliac Society purchasing gluten-free products on-line (445 patients, 254 relatives). Participants were asked about frequency of buying and availability of gluten-free alternatives of non-cereal products characterized by the gluten cross-contamination risk (‘hidden’ gluten sources). Results: The most frequently bought non-cereal gluten-free alternatives of the ‘hidden’ gluten sources were baking powders, spices, side dishes, ice cream, chocolate and chocolate products, snack bars and candies. The caregivers often declared buying ‘often’ gluten-free baking powder, snack bars, chocolate and chocolate products, candies, ice cream, as well as often declared problems with the availability of gluten-free spices, chocolate and chocolate products, while patients often declared buying ‘often’ gluten-free beer, as well as often declared problems with its availability. The older respondents often declared buying ‘often’ gluten-free baking powder, while younger respondents often declared buying ‘often’ gluten-free chocolate and chocolate products, as well as often declared problems with the availability of gluten-free instant soups, and beer. The respondents living in small towns/villages often declared problems with the availability of gluten-free powder sauces. The respondents not purchasing in hypermarkets often declared buying ‘often’ gluten-free baking powder, spices, candies. The respondents who most often purchased gluten-free products often declared problems with the availability of gluten-free side dishes, chocolate and chocolate products. Conclusions: The majority of patients diagnosed with coeliac disease do not buy a number of gluten-free alternatives of the ‘hidden’ gluten sources, so they may be prone to gluten exposure, due to non-cereal products’ gluten cross-contamination risk.

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Piec, Karolina, and Małgorzata Jancza-Smuga. "Assessment of Consumer Knowledge of Gluten-Free Food." Engineering Sciences And Technologies 2022, no. 1(38) (2022): 164–85. http://dx.doi.org/10.15611/nit.2022.38.10.

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The gluten-free food market has become one of the fastest-growing food markets for food intolerances. People with celiac disease, gluten intolerance, non-celiac gluten sensitivity, and other gluten-related diseases should follow a gluten-free diet. The demand for gluten-free products is growing yearly, mainly due to the increasing number of diagnosed cases. The aim of the study was to assess consumers’ knowledge of gluten-free foods and covered people of all ages, and was conducted using a questionnaire. The research results indicate that most consumers have a lot of knowledge concerning gluten-free food. Moreover, most consumers know what gluten is and what products to avoid while on a gluten-free diet. They also know which diseases it causes and that it is necessary to follow a diet, but they have difficulty determining the acceptable gluten content in gluten-free products. Consumers’ most crucial parameter when choosing a gluten-free product is taste. The results of the survey also show that a gluten-free diet is more popular among women than men.

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Sabiha, Zeynep AYDENK KÖSEOĞLU, and Hilal GÜVEN Şüheda. "All Aspects of Gluten-Free Diet and Its Use in Children." Journal of World Women Studies 8, no. 1 (2023): 69–79. https://doi.org/10.5281/zenodo.8154669.

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Gluten-free diet is a nutrition model in which gluten-containing products such as wheat, oat, barley, or rye and foods made from these products are not consumed. While it is used as an essential treatment in diseases such as celiac disease, non-celiac gluten/wheat sensitivity, and wheat allergy, it is also used as a nutritional therapy in some inflammatory bowel diseases, type 1 diabetes, neurological disorders, autism, dermatitis, irritable bowel syndrome, rheumatoid arthritis, cardiovascular diseases. Considering that gluten has adverse effects on health, the gluten-free nutrition model is applied at a rate of up to 30% in healthy people. While there is a decrease in the intake of fiber, iron, vitamin B1, and folic acid in the gluten-free nutrition model, the fat and calorie content of the products may increase. As a result of the consumption of gluten-free products, changes may occur in the colon, which may negatively affect the activity of bifidobacteria and cause problems in the immune response. Based on previous studies, this review evaluated the effects of using the gluten-free nutrition model in children by considering current sources.

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Faulkner-Hogg, Kim. "Is It Gluten-Free? An A?Z of Things Gluten-Free." Nutrition & Dietetics 64, no. 2 (2007): 135–36. http://dx.doi.org/10.1111/j.1747-0080.2007.00130.x.

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Dean, David, Meike Rombach, Frank Vriesekoop, et al. "Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail." Foods 13, no. 19 (2024): 3152. http://dx.doi.org/10.3390/foods13193152.

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Across the world and within Europe, a growing number of consumers are choosing to buy gluten-free products. Motivations for a gluten-free diet and the consequences of consuming gluten are varied, from a medical necessity for those diagnosed with celiac disease to a range of health complications and discomfort for those who are gluten-intolerant. In this research, 7296 gluten-free consumers across 13 European countries responded to an online survey on the 33 types of gluten-free products purchased, how frequently they purchased them, their satisfaction with gluten-free quality and availability, the problems they have experienced, and the strategies they have employed to cope with these problems. The investigation examines whether and how these consumer attitudes and behaviors differ between those diagnosed with celiac disease, those who are gluten-intolerant, and those who are caregivers for others with a gluten-free diet. The results show that significant differences existed for all these habits and issues across the three gluten-free consumer groups. Specifically, caregivers purchased most of the gluten-free product types more frequently than the other two groups, experienced more availability problems, and were more likely to shop at multiple stores or make their own gluten-free products. Celiac-diagnosed consumers tended to buy gluten-free products more frequently than those who are gluten-intolerant, and they tended to be the most satisfied with the quality and range of gluten-free offerings. Despite purchasing frequency differences between the groups, the results suggest a similar hierarchy of gluten-free products that could provide the foundation for a European gluten-free food basket.

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Przybylska, Anna, Agnieszka Chrustek, Beata Sperkowska, Marcin Koba, and Dorota Olszewska-Słonina. "Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet." Molecules 27, no. 19 (2022): 6165. http://dx.doi.org/10.3390/molecules27196165.

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Naturally gluten-free foods and processed foods that do not contain information about the potential presence of gluten in them pose a hypothetical threat to people with food allergies and celiac disease. Patients who should follow a strict gluten-free diet do not always do so. Therefore, the aim of this research was to analyze certified “gluten-free” and naturally gluten-free products without labeled “may contain gluten” information in terms of their content of gluten proteins. The enzyme immunoassay AgraQuant Gluten G12 ELISA test kit was used for the analysis. Of all the products used in the research, only 5.8% were found to contain gluten above 20 ppm. Only one product labeled “gluten-free” was contaminated with gluten at 79.3 ppm (cider cake). In addition, our research also examined the gluten content of commercial beers containing barley malt not labeled as “gluten-free”. Research has shown that 60% of samples are not safe for those on a strict gluten-free diet. Our research clearly shows that many manufacturers, although they do not monitor their products for the presence of gluten in them, offer safe products, although they cannot be recommended in a gluten-free diet. Therefore, there is a strong need to increase the frequency of testing by food manufacturers for the presence of gluten in their products, so that the number of products approved for people on a gluten-free diet continues to increase.

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Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek та Agnieszka Wierzbicka. "The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake". Food Science and Technology International 25, № 7 (2019): 618–29. http://dx.doi.org/10.1177/1082013219856784.

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The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

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Dharani Raja Sree B and Sindhu S. "Exploring the use of gluten-free flours in innovative bakery product development: A comprehensive review." International Journal of Science and Research Archive 12, no. 2 (2024): 478–83. http://dx.doi.org/10.30574/ijsra.2024.12.2.1258.

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Rising incidence related to gluten illness, have gained significant attention and more demand for gluten free diet. This upsurge can be traced not only from the population that suffered from gluten–related disorders but also people who prioritize healthy lifestyles and practicing gluten free diets. The availability of gluten-free bakery products has increased dramatically in the last five years. Typically, conventional wheat products like pastas, breads, crackers and baked goods contain gluten. Nevertheless, numerous gluten-free alternatives exist, utilizing different flours and grains. However, developing an innovative gluten free product with highly acceptable sensory properties is the most challenging task. In addition to its nutritional advantages over regular wheat flour, gluten-free flours have higher levels of protein, fiber, vitamins and minerals. This can lead to bakery products having reduced levels of harmful fats, refined carbohydrates and sugars, making them a better choice for people trying to adopt a diet with a healthy lifestyle. Those who have celiac disease or gluten sensitivity can find a safe substitute that doesn't cause side effects of gluten. Diverse dietary preferences are catered by the bakery industry's increasing awareness of accessibility to gluten- free choices. The size of the market for gluten-free baking offers potential for innovation, technological improvement and adaptation to shifting consumer preferences. Hence, incorporating a range of gluten-free flours into a diet can enhance dietary diversity, which is beneficial for nutrition and overall health. This article reviews the use of gluten free flours in baking.

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Sierpień, Małgorzata, Dominika Górska, Aleksandra Karwanska, et al. "Gluten-free diet - opportunities and limitations." Journal of Education, Health and Sport 13, no. 3 (2023): 186–90. http://dx.doi.org/10.12775/jehs.2023.13.03.027.

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Objective  The aim of the study was to indicate the difficulties associated with gluten-free diet and the point of its use by people without medical indications. Another important aspect of the article was to analyze the impact of this diet on the course of chronic diseases.  Methods  For the purposes of writing this article, the available literature was reviewed. Using keywords such as gluten, gluten-free, or diet, the database of medical publications - PubMed was searched.  Results: The popularity of the gluten-free diet is growing. The reason for this is increased interest in health lifestyle and nutrition as well as the influence of the mass media. Because of that, the number of people on a gluten-free diet without medical indications is increasing. Following a gluten-free diet is associated with many difficulties. Gluten-free products are much more expensive and less available than their gluten-containing counterparts. It is associated with many obstacles in everyday life. An important aspect is also the imbalance of supplied nutrients and the risk of macro and micronutrient deficiencies, such as magnesium, zinc or selenium, as a result of the gluten-free diet. With the increasing popularity of the gluten-free diet, there are more and more studies on the potential benefits of its use in chronic diseases.  Conclusion: A gluten-free diet remains the only therapeutic option in the course of diseases such as celiac disease, non-celiac gluten sensitivity or wheat allergy. Due to the insufficient amount of data, its use is not recommended in the course of other chronic diseases and in the population of people without medical indications.

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Pławińska-Czarnak, Joanna, Krzysztof Anusz, Janusz Bogdan, Tomasz Podlasiewski, and Joanna Zarzyńska. "Consumer Safety Awareness – How the Labelling Can Protect Health of Gluten Intolerant People." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 16, no. 4 (2016): 260–71. http://dx.doi.org/10.22630/prs.2016.16.4.119.

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Recent years have witnessed a growing number of people who are gluten-intolerant and whose diet cannot contain gluten (celiac disease, allergy to gluten and gluten-intolerance). Consequently, the consumers’ interest in non-gluten diet is progressively increasing. Gluten is a mixture of prolamins and glutelins, present in the cereal grains: wheat (gliadin), rye (secalin) and barley (hordein). Wide use of gluten in the food industry results from its positive influence on products’ consistency, taste and moisture preserving. Since the only effective method of gluten-related diseases treatment is a strict gluten-free diet, this study examines the market of the gluten-free carbohydrate products. A growing desire to avoid gluten is changing the whole food industry. The task was to analyze the labelling correctness of selected nutriments suitable for gluten-intolerant people. The analysis was based on the current EU and national regulations. Besides of common EU regulations and directives dedicated to food production sector and food safety, we can find specified law regulating the composition and labelling of foodstuffs suitable for people intolerant to gluten. In total, 100 food products were subjected to the analysis, divided into 5 groups of gluten-free carbohydrate products (flours, groats and rice, pastas, snacks and sweets, breads). Summarizing our research the correct labelling of analysed products was present in all examined groups. 97% of the items were labelled by a text stating they were gluten-free products. Also, the composition of the assortment did not give rise to objections to their gluten-free characteristics. 86% of the analysed gluten-free food was produced from natural free-gluten ingredients, whereas 14% was made of low-gluten wheat ingredients. 78% of the examined items were gluten-free products, bearing both text and graphic labelling as gluten-free products. 63% out of this group were products with the AOECS (Association of European Celiac Societies) certificate for safe gluten-free foodstuff.

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Atasoy, Guler, Bilge Ulutas, and Mahir Turhan. "Potential ways for gluten contamination of gluten-free grain and gluten-free foods: the buckwheat case." Food Additives & Contaminants: Part A 37, no. 10 (2020): 1591–600. http://dx.doi.org/10.1080/19440049.2020.1787529.

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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.

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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.

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Vitali, D., D. Amidžić Klarić, and I. V. Dragojević. "Nutritional and functional properties of certain gluten-free raw materials." Czech Journal of Food Sciences 28, No. 6 (2010): 495–505. http://dx.doi.org/10.17221/253/2009-cjfs.

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Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

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Šmídová, Zuzana, and Jana Rysová. "Gluten-Free Bread and Bakery Products Technology." Foods 11, no. 3 (2022): 480. http://dx.doi.org/10.3390/foods11030480.

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Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

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Allouch, Wafa, Dorra Sfayhi, Leila Doggui, and Hajer Debbabi. "An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products." North African Journal of Food and Nutrition Research 6, no. 13 (2022): 66–74. http://dx.doi.org/10.51745/najfnr.6.13.66-74.

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Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium, iron, folic acid, and liposoluble vitamins. A gluten-free diet, that is strictly followed by affected patients throughout their whole lives, constitutes the unique effective treatment for celiac disease. Aims: Several gluten-free cereals, pseudo-cereals, legumes, starches (rice, corn, sorghum, millets, buckwheat, quinoa, teff, chestnuts, chia, potato starch, peas, etc.), and various gluten substitutes (xanthan and gum guar) were utilized to maintain the physical and sensory properties of gluten-free cereal products. This review examined recent advances in the formulation of gluten-free cereal-based products using innovative gluten-free flours. Conclusions: Consequently, this review presents and summarizes recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free cereal products. However, the preparation of cereal-based gluten-free products still remains a difficult process. Therefore, the diet must be not only exempt from gluten but also healthy to avoid nutrient, vitamins, and minerals deficiencies. Thus, a great deal of this review focuses on studying novel and healthy gluten-free ingredients which should fulfill all quality requirements for bakery and pastry products as well as satisfy the needs of celiac consumers. Keywords: gluten-free products, alternative flours, celiac disease.

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Diez-Sampedro, Ana, Maria Olenick, Tatayana Maltseva, and Monica Flowers. "A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis." Journal of Nutrition and Metabolism 2019 (July 1, 2019): 1–5. http://dx.doi.org/10.1155/2019/2438934.

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In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more people have now concluded that gluten is a harmful part of the diet. A review of literature on gluten-free diets, gluten sensitivity, celiac disease, and attitudes toward gluten consumption was undertaken to examine the prevalence and consequences of adopting a gluten-free diet and to provide guidance to healthcare practitioners whose patients are now often adopting this diet without medical input. Aside from celiac disease, nonceliac gluten sensitivity (NCGS) occurs in those persons in which gluten ingestion leads to symptomatic manifestations in the absence of celiac disease or wheat allergy but who report a remission of certain symptoms after removing gluten from their diet. However, it was been shown that a large percentage of people who claim NCGS do not feel those manifestations under a double-blind challenge to gluten. Moreover, some parents, believing that ingesting gluten is detrimental for their health, adopt gluten-free diets for their children. A review of existing data shows that there are detrimental effects to going gluten free, including loss of the dietary fiber, deficiencies in dietary minerals and vitamins, and potential heavy metal exposure. Healthcare practitioners should query patients about their dietary choices, and in cases of questionable adoption of gluten-free diet, patients and parents are educated about the detriments of a gluten-free diet, and in cases where patients continue to insist on gluten-free foods, referrals to nutritional counseling are warranted in order to minimize potential harm.

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Cheesman, Kerry. "Prevalence of Gluten Contamination in Certified and Non-Certified Foods Labelled “Gluten-Free”." Current Developments in Nutrition 5, Supplement_2 (2021): 577. http://dx.doi.org/10.1093/cdn/nzab044_008.

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Abstract Objectives Gluten is a common protein found in wheat, rye, and barely, and can sometimes be found in products that do not contain these grains. Gluten contamination in naturally gluten-free foods, products processed to remove gluten, and foods made with non-gluten derivatives is of concern for those suffering from an intolerance to gluten, such as Celiac disease. For these individuals, knowing whether or not food products advertised as “gluten-free” are truly so is necessary for their health and safety. The current study was designed to determine the reliability of “gluten-free” food labels in the consumer marketplace. Methods Samples of “gluten-free” foods were collected from a variety of locations, including grocery stores, health-food stores, and other non-grocery retailers. A total of 243 samples were analyzed using a Nima Gluten Sensor (antibody-based colorimetric assay) to determine if gluten content was &lt; 20 ppm, the maximum allowed by US law for a product labeled “gluten-free”. Results Of the samples tested, 98 were certified as “gluten-free” (&lt;10 ppm) by the Gluten-Free Certification Organization (GFCO); only 13 of these (13.3% of samples) were found to exceed 20 ppm of gluten. By comparison, 145 samples were labeled “gluten-free” on the packaging but did not contain GFCO or other recognized certification; of these, 42 (29.0%) were found to actually contain more gluten than allowed by law. Samples obtained from grocery stores (n = 161) and health-food stores (n = 29) had relatively few positive results (14.3% and 13.8% respectively), whereas samples obtained from stores whose primary function is not to sell food (n = 53) were much more likely to exceed the federal limit on gluten (43.4% of samples tested). Conclusions While results reveal that “certified gluten-free” products (GFCO or other organizations) should be more trusted by consumers in their claim of being “gluten-free”, contamination still poses some risk to those who are intolerant of gluten, and that risk is increased when certification is absent. Funding Sources Funding for this study came from the Robert M. Geist Endowed Chair in the Biological Sciences at Capital University.

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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 122–36. https://doi.org/10.31866/2616-7468.4.1.2021.234834.

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Abstract:

The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions<em>. </em>Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.

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Bianchi, Daniela, Cristiana Maurella, Silvia Gallina, Ilaria Gorrasi, Maria Caramelli, and Lucia Decastelli. "Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants." Foods 7, no. 11 (2018): 180. http://dx.doi.org/10.3390/foods7110180.

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Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product.

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El-Hadidy, Gamal Saad, Hala H. Shaban, and Wael Mospah Mospah. "Gluten-Free Crackers Preparation." Journal of Food Research 11, no. 3 (2022): 47. http://dx.doi.org/10.5539/jfr.v11n3p47.

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The present work was carried out to prepare gluten free crackers of high quality for celiac ailment patients. Gluten free crackers prepared from rice flour, lentil flour and quinoa flour is an innovative and highly nutritious snacks produce. The chemical analyzed included as minerals and amino acids of broken rice, lentil and quinoa flour and its blends was estimated. Then, chemical composition for gluten free crackers blends was estimated and the results presented that ash, crude protein, fat and fiber contents were higher in all blends prepared using rice flour, quinoa flour and lentil flour than that blend prepared using rice flour. All sensory parameters of free gluten crackers samples B2, B3, B4 and B5 prepared using rice flour, lentil flour, and quinoa flour were somewhat higher than crackers prepared from rice flour B1. Hardness decreased from 74.97 newton in blend (1) made from 100% rice flour to 35.19 newton in blend (5) made from 50% rice flour, 25% lentil flour and 25% quinoa flour. Finally, it could make some bakery products using raw materials free of gluten like rice flour, lentil flour and quinoa flour with high quality that are suitable for celiac ailment patients.

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Soldavini, Jessica. "This is Gluten-Free." Journal of Nutrition Education and Behavior 49, no. 6 (2017): 531. http://dx.doi.org/10.1016/j.jneb.2017.04.020.

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Rej, Anupam, Nick Trott, Imran Aziz, and David Surendran Sanders. "A Gluten-Free Diet." American Journal of Gastroenterology 114, no. 9 (2019): 1553. http://dx.doi.org/10.14309/ajg.0000000000000349.

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Ediger, T. R., and I. D. Hill. "Going Beyond Gluten-Free." PEDIATRICS 138, no. 3 (2016): e20161311-e20161311. http://dx.doi.org/10.1542/peds.2016-1311.

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Brack, Graham. "Simpler gluten-free prescribing." Prescriber 18, no. 17 (2007): 37–39. http://dx.doi.org/10.1002/psb.121.

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Ishida, Yasuo. "Buying Gluten-Free Food." JAMA: The Journal of the American Medical Association 255, no. 3 (1986): 326. http://dx.doi.org/10.1001/jama.1986.03370030044024.

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Mariotti, M., C. Cappa, C. Picozzi, B. Tedesco, L. Fongaro, and M. Lucisano. "Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking." Food and Bioprocess Technology 10, no. 5 (2017): 962–72. http://dx.doi.org/10.1007/s11947-017-1861-z.

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Journal articles on the topic 'Gluten free'

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