Dietary guidelines and implementation for celiac disease

Kupper, Cynthia

doi:10.1053/j.gastro.2005.02.024

Cited by 305 publications

(195 citation statements)

References 32 publications

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“…Its use in food products is desirable to increase provision of nutrients usually lacking in the celiac diet (KUPPER, 2005). Amaranthus cruentus L. grain contains 60% starch, 15% protein, 13% fiber, 8% lipids, and 4% ash (CAPRILES et al, 2008a).…”

Section: Introductionmentioning

confidence: 99%

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

et al. 2012

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At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

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Section: Introductionmentioning

confidence: 99%

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

et al. 2012

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“…Some individuals cannot tolerate trace amounts of gluten, whereas others appear to tolerate large amounts. In the standard Western European gluten-free diet, some gluten is accepted as a contaminant in wheat starch (Kupper, 2005). This starch improves the baking quality and palatability of the glutenfree diet and it is tolerated by most celiac patients (Collin et al, 2004;Fido et al, 1997;Goesaert et al, 2005;Peraaho et al, 2003).…”

Section: Gliadins and The Celiac Diseasementioning

confidence: 99%

“…In other countries, such as United States of America, for example, wheat starch is not recommended. The US National Food Authority has decided that the label "gluten-free" can only be used for foods that contain no gluten at all (Kupper, 2005). Therefore, foods that contain wheat starch should be labeled as "low-gluten" (Fasano and Catassi, 2001).…”

Section: Gliadins and The Celiac Diseasementioning

confidence: 99%

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Gliadins in Foods and the Electronic Tongue

Veloso

Dias

Rodrigues

et al. 2016

Electronic Noses and Tongues in Food Science

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“…Fagopyrum esculentum Moench. (buckwheat), is also a species naturally gluten-free (Kupper, 2005;Coeliac UK, 2017).…”

Section: Introductionmentioning

confidence: 99%

Studies Regarding Treatments of Led-s Emitted Light on Sprouting Fagopyrum Esculentum Moench

Livadariu¹,

Maximilian²

2017

BUASVMCN-ASB

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The present study presents the influence exercised by LED (light emitting diodes)-s emitted white (W), red (R), blue (B) light on sprouting of buckwheat seeds and evaluated the effects on content of phenolic compounds, antioxidant capacity and flavonoids.The fresh weight of hypocotyls, showed that the R light has generated the best influence for sprouts and W light has generated the most adverse influence. The content of flavonoids was stimulated by R LED for variant sprouts with testa (V3), while both B and R LED inhibited for variant without testa (V4, V6). The higher concentration of polyphenols was obtained for V5 variant illuminated with B LED and increased for V4 variant illuminated with R LED. The antioxidant capacity was higher for V3 variant illuminated with B light and stimulated by R LED in V4 variant.The results contribute to the establishment an efficient working protocol, for obtaining sprouts from buckwheat seeds, with a comprehensive content of bioactive components, various nutrients by applying the R LED treatment.

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Dietary guidelines and implementation for celiac disease

Cited by 305 publications

References 32 publications

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

Gliadins in Foods and the Electronic Tongue

Studies Regarding Treatments of Led-s Emitted Light on Sprouting Fagopyrum Esculentum Moench

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