Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey

Taşkın, Bilge; Savlak, Nazlı

doi:10.1590/fst.07420

Cited by 5 publications

(3 citation statements)

References 23 publications

(29 reference statements)

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“…The symptom complex of the CD is caused by atrophy of the villi of the small intestine mucosa and the associated syndrome of impaired intestinal absorption has been conducted. This pathology triggers by consuming cereals like wheat, barley, rye, and sometimes oat (Lebwohl & Rubio-Tapia, 2021;Taşkin & Savlak, 2021). Clinical manifestations of CD are highly variable.…”

Section: Introductionmentioning

confidence: 99%

“…Some children with autism spectrum disorder have gluten and casein intolerance (Nadpara et al, 2022). However, other authors declare that a gluten-free diet can be introduced in patients with no intolerance to get a therapeutic effect in some pathologies (Taşkin & Savlak, 2021). So, before prescribing nutritional therapy, patient should be assessed to clarify the nature of the intolerance and choose the best dietary therapy.…”

Section: Introductionmentioning

confidence: 99%

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Composite flour production and assessment of the safety quality of gluten-free bread

et al. 2023

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Composite flour production and assessment of the safety quality of gluten-free bread

et al. 2023

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“…The number of consumers of GFP has increased due to the accessibility of information about nutrition and health, and the access to diagnostic methods for gluten-related disorders, including celiac syndrome (Nascimento et al, 2014). However, there is still necessary enhancing the social awareness and information regarding the celiac disorders, and contribute to increasing the variety of gluten-free products in local markets (Taşkin & Savlak, 2021).…”

Section: Introductionmentioning

confidence: 99%

Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

Scarton

Clerici

2022

Food Sci. Technol

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The challenge in the production of gluten-free pasta is in obtaining the technological and nutritional quality already achieved for wheat-based pasta. This review covered the main ingredients and processes used to produce gluten-free pasta, and points to future perspectives for this product. It was found that the ingredients used for technological improvement aimed to reproduce a network with polymers, of the protein type (mainly eggs, pseudo-cereals and legumes), starches (flours and/or isolated starches) and hydrocolloids (gums) for structuring gluten-free pastas. The use of regional raw materials stands out as innovative ingredients that add value and health and at the same time, promote sustainability. For nutritional improvement, those with a high content of proteins and fibers stand out, but studies on enrichment with micronutrients are lacking. For processing, studies are using equipment, mixing times and drying processes similar to wheat-based pasta, with few innovations, except those obtained by thermoplastic extrusion. In conclusion, research with gluten-free pasta needs greater investments to move towards the development of differentiated formulations and processing, as with wheat-based pastas, which has evolved over centuries.

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Awareness of celiac disease among the public in Kuwait: a cross-sectional survey

Qasem,

Roumi,

Al Mojil

et al. 2023

BMC Res Notes

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Objective Health literacy levels among the general population predict better health outcomes and uptake of health services. Inequities in health literacy and uptake of health services are often observed in deprived neighborhoods. There is a paucity of data on literacy regarding celiac disease in Kuwait. Therefore, the present survey aims to address this paucity of data. Results We conducted a survey of 350 respondents in six governates of Kuwait. Although around 51% of respondents were aware of peanut allergy and gluten sensitivity, less than 15% were aware of celiac disease. More than 40% of respondents reported that a gluten-free diet should be promoted for everyone. Better awareness regarding CD was associated with Kuwaiti nationality, higher education levels and higher age. Among different governates, residents of Al-Asimah reported the highest awareness levels, while the rest of the governates did not differ significantly. While eating behavior did not significantly predict awareness regarding CD.

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Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey

Cited by 5 publications

References 23 publications

Composite flour production and assessment of the safety quality of gluten-free bread

Composite flour production and assessment of the safety quality of gluten-free bread

Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

Awareness of celiac disease among the public in Kuwait: a cross-sectional survey

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