Gluten-Free Diet in Children: An Approach to a Nutritionally Adequate and Balanced Diet

Penagini, Francesca; Dilillo, Dario; Meneghin, Fabio; Mameli, Chiara; Fabiano, Valentina; Zuccotti, Gian Vincenzo

doi:10.3390/nu5114553

Cited by 126 publications

(120 citation statements)

References 43 publications

(55 reference statements)

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“…Significantly lower fiber in allergic children could be relevant to the low intake of whole grain products consumed. Limited consumption of starch also affects negatively vitamin D, calcium, zinc, iron and vitamins B intake (21). Choosing processed products, such as white instead of whole-wheat bread could be due to lack of knowledge of the nutritional value of whole gains or to financial difficulties leading to choose processed products rather than whole-wheat (22).…”

Section: Discussionmentioning

confidence: 99%

Effects of food allergy on the dietary habits and intake of primary schools’ Cypriot children

Vassilopoulou

Christoforou

Andreou

et al. 2017

Eur Ann Allergy Clin Immunol

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Section: Discussionmentioning

confidence: 99%

Effects of food allergy on the dietary habits and intake of primary schools’ Cypriot children

Vassilopoulou

Christoforou

Andreou

et al. 2017

Eur Ann Allergy Clin Immunol

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“…Gluten-free products are usually made with starches or refined flours characterized by low fiber content. It is known that the consumption of adequate amounts of dietary fiber is related to important health benefits such as prevention of colon cancer, diabetes and cardiovascular disease [116]. Thus, GFD may lead to possible nutrient deficiencies in fiber resulting in consequent diseases.…”

Section: Gluten Detoxification Strategiesmentioning

confidence: 99%

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

2016

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Theterm gluten intolerance may refer to three types of human disorders: autoimmune celiac disease (CD), allergy to wheat and non-celiac gluten sensitivity (NCGS). Gluten is a mixture of prolamin proteins present mostly in wheat, but also in barley, rye and oat. Gluten can be subdivided into three major groups: S-rich, S-poor and high molecular weight proteins. Prolamins within the groups possess similar structures and properties. All gluten proteins are evolutionarily connected and share the same ancestral origin. Gluten proteins are highly resistant to hydrolysis mediated by proteases of the human gastrointestinal tract. It results in emergence of pathogenic peptides, which cause CD and allergy in genetically predisposed people. There is a hierarchy of peptide toxicity and peptide recognition by T cells. Nowadays, there are several ways to detoxify gluten peptides: the most common is gluten-free diet (GFD), which has proved its effectiveness; prevention programs, enzymatic therapy, correction of gluten pathogenicity pathways and genetically modified grains with reduced immunotoxicity. A deep understanding of gluten intolerance underlying mechanisms and detailed knowledge of gluten properties may lead to the emergence of novel effective approaches for treatment of gluten-related disorders.

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“…vitamins. This data limitation on nutritional composition of GF products is also highlighted by other researchers (25)(26)(27). Therefore, the aim of the present study was to: (1) determine the contents of B-group vitamins (B 1, B2, B3, B6) in GF flours and to compare them, taking into account different GF raw materials used for their production, (2) compare the content of vitamins in GF and gluten-containing flours, (3) evaluate the realization of the daily requirements for analysed vitamins by the tested GF flours.…”

mentioning

confidence: 90%

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6

Rybicka

Gliszczyńska‐Świgło

2017

J Nutr Sci Vitaminol

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Summary Gluten-free (GF) products are those with a natural absence or acceptable level (,20 mg/kg) of gluten. They should be a part of a diet for people with gluten-related disorders, like celiac disease. Recently the popularity of a gluten-free diet (GFD) has risen extremely, because a lot of healthy individuals exclude gluten from their menus. According to the literature data on nutritional deficiencies in the GFD, this trend seems to be risky. This paper describes the nutritional value of 14 flours from different GF raw materials from the aspect of B-group vitamin content (B1, B2, B3, B6). Vitamins were determined using high performance liquid chromatography after enzymatic and acid hydrolysis of the samples. The vitamin contents significantly differed in the analysed flours. The content (in 100 g of the product) of vitamin B1 ranged from 0.01 mg (amaranth flour) to 0.60 mg (teff flour), vitamin B2 from 0.03 mg (GF flour with oats) to 0.22 mg (buckwheat flour), vitamin B3 from below 0.01 mg (amaranth flour) to 6.02 mg (millet flour), and vitamin B6 from 0.03 mg (acorn flour) to 0.69 mg (amaranth flour). The content of vitamins in the analysed GF flours was also compared to gluten-containing flours. Obtained results indicate that flours from teff, millet, chestnut, buckwheat, and amaranth are better sources of certain B-group vitamins than flours from corn, rice, and some flours with gluten.

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Gluten-Free Diet in Children: An Approach to a Nutritionally Adequate and Balanced Diet

Cited by 126 publications

References 43 publications

Effects of food allergy on the dietary habits and intake of primary schools’ Cypriot children

Effects of food allergy on the dietary habits and intake of primary schools’ Cypriot children

Properties of Gluten Intolerance: Gluten Structure, Evolution, Pathogenicity and Detoxification Capabilities

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B<sub>1</sub>, B<sub>2</sub>, B<sub>3</sub> and B<sub>6</sub>

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