In the last few years, an increasing number of individuals have adopted a gluten free diet (GFD). A significant proportion of that includes patients affected by celiac disease (CD), who have to ...follow a strict GFD for medical purposes. However, a high number of individuals are currently following a GFD without medical counseling and without a specific diagnosis needing a gluten withdrawal from the diet. This is due to the frequently incorrect information diffused on the Internet and mass media on the topic of GFD. For these reasons, research on the GFD and its clinical use and biological effects is urgently needed.
Coeliac Disease (CD) affects at least 1% of the population. “Classical” CD refers to gastrointestinal presentations with anaemia and gastrointestinal symptoms. CD can, however, present with ...extraintestinal manifestations, the commonest of which are dermatitis herpetiformis and neurological presentations (e.g., ataxia, neuropathy, encephalopathy). Recognition and research into the pathophysiology of such manifestations is likely to enhance our understanding of this complex autoimmune disorder.
The effect and mechanism of soybean insoluble dietary fiber (SIDF) (0~4%) and CaClsub.2 (0~0.005 M) on the properties of soybean protein isolate (SPI)–wheat gluten (WG) composite gel were studied. It ...was revealed that the addition of insoluble dietary fiber (1~2%) increased the strength and water-holding capacity (WHC) of the composite gel (p < 0.05) and enhanced the gel network structure compared with the control. WHC and LF-NMR showed that the water-binding ability of the gel system with only 2% SIDF was the strongest. The addition of excessive SIDF increased the distance between protein molecules, impeded the cross-linking of protein, and formed a three-dimensional network with low gel strength. The infrared spectrum and intermolecular force indicated that the interaction between SIDF and SPI were mainly physical, and the hydrophobic interaction and disulfide bond were the main forces in the gel system. The addition of CaClsub.2 can increase the critical content of gel texture destruction caused by SIDF, and the gel strength attained its peak at 3% SIDF, indicating that appropriate CaClsub.2 improved gel structure weakening caused by excessive SIDF. This study provides insights in enhancing the production of multi-component composite gel systems.
Coeliac disease is a well‐defined condition that is estimated to affect approximately 1% of the population worldwide. Noncoeliac gluten sensitivity is a condition that is less well defined, but is ...estimated to affect up to 10% of the population, and is often self‐diagnosed. At present, the only remedy for both conditions is a lifelong gluten‐free diet. A gluten‐free diet is often expensive, high in fat and low in fibre, which in themselves can lead to adverse health outcomes. Thus, there is an opportunity to use novel plant breeding strategies to develop alternative gluten‐free grains. In this work, we describe the breeding and characterization of a novel ultra‐low gluten (ULG) barley variety in which the hordein (gluten) content was reduced to below 5 ppm. This was achieved using traditional breeding strategies to combine three recessive alleles, which act independently of each other to lower the hordein content in the parental varieties. The grain of the initial variety was shrunken compared to wild‐type barleys. We implemented a breeding strategy to improve the grain size to near wild‐type levels and demonstrated that the grains can be malted and brewed successfully. The ULG barley has the potential to provide novel healthy foods and beverages for those who require a gluten‐free diet.
Among gluten-related disorders, coeliac disease (CD) is the best-known one to date, a chronic immune-mediated enteropathy triggered by exposure to gluten in genetically predisposed individuals. It is ...a common disease, occurring at all ages and characterized by a wide spectrum of clinical manifestations, affecting any organ or tissue. The diagnosis rate of this pathology has increased in the last 10 years, so worldwide epidemiologic data are now available that show that CD is ubiquitous, with a prevalence of 1.4%, higher in female than male individuals. Currently, the only effective treatment for CD is strict and lifelong adherence to a gluten-free diet (GFD). However, CD research is changing rapidly due to the continuous advancing of knowledge. For this reason, the main goal of this Special Issue has been to address the existing knowledge gaps and help advance such important aspects as the pathophysiology, diagnosis, follow-up, and therapeutic options of this pathology. This Special Issue includes 12 peer-reviewed articles reporting on the latest research findings in and evidence related to CD. The published articles cover a range of topics central to CD and GFDs.
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously ...adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.
BACKGROUND: Treatment of celiac disease (CD) is based on the avoidance of gluten-containing food. However, it is not known whether trace amounts of gluten are harmful to treated patients. OBJECTIVE: ...The objective was to establish the safety threshold of prolonged exposure to trace amounts of gluten (ie, contaminating gluten). DESIGN: This was a multicenter, double-blind, placebo-controlled, randomized trial in 49 adults with biopsy-proven CD who were being treated with a gluten-free diet (GFD) for >=2 y. The background daily gluten intake was maintained at <5 mg. After a baseline evaluation (t₀), patients were assigned to ingest daily for 90 d a capsule containing 0, 10, or 50 mg gluten. Clinical, serologic, and histologic evaluations of the small intestine were performed at t₀ and after the gluten microchallenge (t₁). RESULTS: At t₀, the median villous height/crypt depth (Vh/Cd) in the small-intestinal mucosa was significantly lower and the intraepithelial lymphocyte (IEL) count (x 100 enterocytes) significantly higher in the CD patients (Vh/Cd: 2.20; 95% CI: 2.11, 2.89; IEL: 27; 95% CI: 23, 34) than in 20 non-CD control subjects (Vh/Cd: 2.87; 95% CI: 2.50, 3.09; IEL: 22; 95% CI: 18, 24). One patient (challenged with 10 mg gluten) developed a clinical relapse. At t₁, the percentage change in Vh/Cd was 9% (95% CI: 3%, 15%) in the placebo group (n = 13), -1% (-18%, 68%) in the 10-mg group (n = 13), and -20% (-22%, -13%) in the 50-mg group (n = 13). No significant differences in the IEL count were found between the 3 groups. CONCLUSIONS: The ingestion of contaminating gluten should be kept lower than 50 mg/d in the treatment of CD.
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