How to improve the gluten-free diet: The state of the art from a food science perspective. (August 2018)

• Record Type: Journal Article
• Authors: Gobbetti, Marco; Pontonio, Erica; Filannino, Pasquale; Rizzello, Carlo Giuseppe; De Angelis, Maria; Di Cagno, Raffaella
• Is Part Of: Food research international. Volume 110(2018)
• Page Start: 22
• Page End: 32
• Publication Date: 2018-08
• Subjects: Celiac disease -- Gluten-free diet -- Food science and technology -- Sourdough -- Fermentation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.04.010
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The celiac disease is the most common food intolerance and its prevalence is increasing. Consequently, use of gluten-free diet has expanded, notwithstanding consumption as therapy for other gluten-related disorders or by wellbeing people without any medical prescription. Even the therapeutic efficiency has undoubtedly proven, several drawbacks mainly regarding the compliance, nutritional deficits and related diseases, and the alteration of the intestinal microbiota have described in the literature. Food science has been considered as one of the primary area of intervention to limit or eliminate such drawbacks. Efforts have approached shelf life, rheology and palatability aspects but more recently have mainly focused to improve the nutritional features of the gluten-free diet, and to propose dietary alternatives. The sourdough fermentation has shown the most promising results, also including a biotechnology strategy that has allowed the complete degradation of gluten prior to consumption. Graphical abstract: Image 1 Highlights: Increasing of celiac disease incidence and gluten free diet diffusion Nutritional deficiencies related to gluten free diet Sourdough as alternative to gluten free diet