Obesity, Metabolic Syndrome, and Cardiac Risk Factors: Going Gluten-Free, for Better or Worse?

Emilsson, Louise; Semrad, Carol E.

doi:10.1007/s10620-017-4649-0

Cited by 8 publications

(5 citation statements)

References 7 publications

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“…A systematic review by Potter et al [94] reports that a GFD alters some cardiovascular risk factors in CD patients, although further studies are warranted to evaluate the overall effect. Due to the increased popularity of GFD among the population not affected by gluten-related disorders [95,96], the effect of GFD on cardiovascular risk was also evaluated in healthy subjects. Kim et al [96] reported that following GFD did not significantly affect MS prevalence and cardiovascular risk in healthy subjects.…”

Section: Resultsmentioning

confidence: 99%

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

2019

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The gluten-free diet (GFD) is currently the only effective treatment in remitting the symptoms of coeliac disease (CD), a chronic systemic autoimmune disorder caused by a permanent intolerance to gluten proteins in genetically susceptible individuals. The diet entails the substitution of gluten-containing products with gluten-free-rendered products. However, over recent decades the nutritional profile of gluten-free (GF) food products has been increasingly questioned within the scientific community. The aim of this paper is to review the nutritional profile of gluten-free-rendered products currently available on the market, and discuss the possible relationship thereof with the nutritional status of coeliac patients on a GFD. Key inadequacies of currently available GF products are low protein content and a high fat and salt content. More adequate levels of dietary fiber and sugar than in the past have been reported. Population studies confirmed the above mentioned inadequacies. Further efforts are required to conceive adoptable interventions for product development and reformulation in order to achieve compliance with nutritional recommendations.

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Section: Resultsmentioning

confidence: 99%

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

2019

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“…Moreover, the mainstream of a gluten-free diet in the general population has markedly increased in recent years. This increasing adoption of a gluten-free diet by people without celiac disease has occurred in conjunction with speculation that gluten may have a deleterious role in health outcomes even in the absence of gluten sensitivity 3,4 . However, evidence supporting gluten avoidance for physical symptoms or diseases not specifically related to gluten-mediated immunologic disease is not convincing 5–7 .…”

Section: Introductionmentioning

confidence: 99%

Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

Pilolli

Gadaleta

Mamone

et al. 2019

Sci Rep

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Over the last years, great efforts have been devoted to develop effective gluten detoxification strategies with a consequent detrimental alteration of the technological properties as well. Obtaining low-gluten products without affecting the rheological properties of wheat could still be considered a new challenge to face. In this investigation, we presented a comprehensive characterization of durum wheat genotypes aimed at identifying low gluten ones, which combine the potential lower toxicity/immunogenicity with conserved yield and rheological properties to encompass the perspective usability for bread or pasta making. A preliminary profiling of gluten proteins was accomplished by immunoassay-based quantification and liquid chromatography coupled to UV detection, focusing on the gliadin fraction as main responsible for immunoreactivity in celiac disease patients. In addition, data on grain protein content, grain yield per spike, dry gluten and gluten index were collected in order to provide complementary information about productivity-related traits and quali-quantitative characteristics related to wheat nutritional value and its technological properties. The whole pool of data was statistically evaluated driving to the selection of a preferred list of candidate low-toxicity genotypes that were subjected to in-vitro simulated gastroduodenal digestion and untargeted HR-MS/MS peptide identification. Finally, an in-silico risk assessment of potential toxicity for celiac disease patients was performed according to the most recent guidance provided by EFSA.

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“…The increased risk of overweight or obesity was reported in patients with CeD who were normal weight or overweight and even experiencing cholesterol levels below the normal range at diagnosis [6,7,8,9]. This observation was associated with both the improved intestinal absorption induced by the GFD and to the unhealthy dietary behaviour adopted by CeD patients [10,11] who frequently have diets rich in lipids, sugars and proteins [12,13,14] as well as low in dietary fibre [12,13,15]. The abuse of commercial gluten-free (GF) products usually having a higher content of fats (mainly saturated) and lower amount of micronutrients than the same products with gluten may account for the overall nutritional inadequacy of GFD and the associated health effect [16,17,18].…”

Section: Introductionmentioning

confidence: 99%

Appetite and Gastrointestinal Hormone Response to a Gluten-Free Meal in Patients with Coeliac Disease

et al. 2019

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Coeliac disease (CeD) is an immune-mediated inflammatory enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gastrointestinal (GI) hormone response related to appetite and glucose metabolism is still under-investigated in patients with CeD. This study aimed at shedding light on the appetite sensations, glycaemia and hormone response induced by a complex meal in patients with coeliac disease. Twenty-two women with CeD, nine at the diagnosis (CeDD) and thirteen under a gluten-free diet (CeDGF), and ten healthy subjects (HS) were enrolled in a single day intervention study. All subjects consumed a test meal, recorded their appetite sensations, and blood was collected over three hours after meal consumption. The study found a lower decrease in hunger in CeDD compared to CeDGF and HS after meal intake. Data showed no difference of fullness and satiety between the groups. CeDD had lower insulin and glucose-dependent insulinotropic polypeptide (GIP) than CeDGF and HS. Both CeDD and CeDGF experienced a lower post-prandial response of glucose than HS. Data suggested that patients with CeD have an impaired glucose absorption after more than 12 months of gluten-free diet. Postprandial GIP may play a significant role in appetite cues and insulin response to a complex meal.

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Obesity, Metabolic Syndrome, and Cardiac Risk Factors: Going Gluten-Free, for Better or Worse?

Cited by 8 publications

References 7 publications

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Scouting for Naturally Low-Toxicity Wheat Genotypes by a Multidisciplinary Approach

Appetite and Gastrointestinal Hormone Response to a Gluten-Free Meal in Patients with Coeliac Disease

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