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Cited by 392Celiac Disease Research and ManagementSeed and Plant BiochemistryFood composition and properties

The Gluten-Free Diet: Safety and Nutritional Quality

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Saturni, Letizia, Ferretti, Gianna, Bacchetti, Tiziana·2010·Nutrients
DOI 10.3390/nu2010016PMC PMC3257612
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Abstract

The prevalence of Celiac Disease (CD), an autoimmune enteropathy, characterized by chronic inflammation of the intestinal mucosa, atrophy of intestinal villi and several clinical manifestations has increased in recent years. Subjects affected by CD cannot tolerate gluten protein, a mixture of storage proteins contained in several cereals (wheat, rye, barley and derivatives). Gluten free-diet remains the cornerstone treatment for celiac patients. Therefore the absence of gluten in natural and processed foods represents a key aspect of food safety of the gluten-free diet. A promising area is the use of minor or pseudo-cereals such as amaranth, buckwheat, quinoa, sorghum and teff. The paper is focused on the new definition of gluten-free products in food label, the nutritional properties of the gluten-free cereals and their use to prevent nutritional deficiencies of celiac subjects.

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Authors
Saturni, L., Ferretti, G., & Bacchetti, T.
Affiliations
  • Centro Interdipartimentale di Educazione Sanitaria e Promozione alla Salute, Ancona, 60035 Italy
  • Marche Polytechnic University (IT)
Corresponding author
Saturni, Letizia
ORCID
Venue
Nutrients
Publisher
MDPI AG
Published
2010-01-14
Volume
2
Issue
1
Pages
16-34
ISSN
2072-6643 (ISSN-L)
DOI
10.3390/nu2010016
PMC
PMC3257612
OpenAlex
W4244789198
Cited by
392
References
0
Citations by year
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FWCI
5.27
Type
journal article
Language
en
Open access
Licence
Locations
  • Nutrients (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Università Politecnica delle Marche (Università Politecnica delle Marche) (submittedVersion)
  • PubMed
Topics
  • Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
gluten-free diet, celiac disease, gluten, food safety, nutritional value, pseudocereals, Amaranthus, buckwheat, quinoa, sorghum, Eragrostis tef, food labeling, nutritional deficiency, gluten-free cereals
MeSH terms
Celiac Disease, Edible Grain, Food Labeling, Humans, Malnutrition, Diet, Gluten-Free, Food Safety

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