M1216 Significant Numbers of Celiac Patients On a Gluten-Free Diet Do Not Meet RNI Targets for Micronutrients

Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

“…Some studies suggest that the incidence of this disease is on the rise; it currently affects between 0.3% and 1% of the world's population; hence the interest of the food industry in having a wider range of alternative products available. According to Phimolsiripol and others, many gluten‐free products available in the market have low nutritional quality because they are often made from refined starches, which could increase the risk of nutritional deficiencies . For this reason, some formulations are enriched with nutritious flour or isolated protein of diverse origins, such as amaranth, quinoa, lupine, chickpea and other leguminous flours …”

“…According to Phimolsiripol and others, 6 many gluten-free products available in the market have low nutritional quality because they are often made from refined starches, which could increase the risk of nutritional deficiencies. 7 For this reason, some formulations are enriched with nutritious flour or isolated protein of diverse origins, such as amaranth, quinoa, lupine, chickpea and other leguminous flours. 8 -10 Corn is a cereal that can be safely included in the production of food products for celiacs.…”

Desenvolvimento e avaliação da qualidade de massas alimentícias sem glúten à base de farinhas de sorgo (Sorghum bicolor (L) Moench)

“…A ascensão desta anormalidade tem despertado o interesse da indústria em aumentar a gama de produtos para tais consumidores. Porém, de acordo com Phimolsiripol et al (2012), muitos produtos sem glúten disponíveis no mercado possuem qualidade nutricional insatisfatória, uma vez que eles normalmente são produzidos a partir de amidos refinados, podendo ocasionar o aumento de deficiências nutricionais (ROBINS et al, 2008).…”