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Data on factors governing long-term adherence to a gluten-free diet (GFD) in celiac disease (CD) are scarce. We aimed to determine trends and clinical predictors of long-term GFD adherence in adult CD.Initial and long-term (3 years) GFD adherence, clinical characteristics at baseline and follow-up were collected retrospectively from celiac patients followed-up over 20 years (2000-2020). Predictors of long-term GFD adherence at diagnosis, and follow-up were evaluated by multivariate logistic regression.248 patients (37 ± 12 years, 186F, median time on a GFD 90 months) were included. Twenty-five (10.1%) had only short-term follow-up (3 years) while 223 (89.9%) had initial and long-term dietary assessment. 187/223 (83.9%) patients were initially adherent and 36/223 (16.1%) were not. 17/36 (47.2%) patients initially not adherent become adherent, while only 4/187 (2.1%) initially adherent patients became not adherent. In the long-term, 200/223 (89.7%) were adherent and 21/223 (9.4%) patients were not. Adherence improved more frequently than worsened (OR, 39.5; 95% CI, 11.4-178.5; P.01). Classical symptoms (diarrhea, weight loss) at diagnosis of CD predicted stricter long-term GFD adherence (OR, 3.27; 95% CI, 1.21-8.81; P = .02), while anemia (OR, 0.31; 95% CI, 0.12-0.82; P = .02) and dermatitis herpetiformis (OR, 0.23; 95% CI, 0.06-0.91; P = .04) predicted poorer long-term adherence. At follow-up, initial GFD adherence (OR, 42.70; 95% CI, 10.70-171.00; P = .04) was the major determinant of long-term GFD adherence.GFD adherence changes over time in10% of patients, generally improving when it does. Major determinants of long-term GFD adherence are classical symptoms at diagnosis and initial adherence to a GFD. Patients with anemia or dermatitis herpetiformis at diagnosis require stricter dietetic input.

Tef is a highly nutritious gluten-free Ethiopian cereal with food-feed potential. However, its productivity is affected by lodging, weed infestation, terminal drought, small seed size, and shattering. Following the recent availability of tef genome sequences, we highlight the need to harness the benefits that this underutilised crop offers to improve food security.

An optimized gluten-free healthy snack (OGFHS) was developed from a mixture of protein quality maize/tepary bean (70:30), applying extrusion-cooking. The extrusion conditions were obtained from the axial combination of process variables (feed moisture content [FMC = 15%-25%]/extrusion temperature [ET = 120 °C-170 °C]/screw speed [SS = 50 rpm-240 rpm]). The desirability function response surface methodology was applied as an optimization technique in three response variables (expansion index [EI]/apparent density [AD]/hardness [H]) to obtain maximum EI and minimum AD and H. The best combination to produce OGFHS was FMC = 16.4%/ET = 137 °C/VT = 237 rpm. The optimized conditions to obtain OGFHS caused little change in the nutritional and nutraceutical properties of the unprocessed grains mixture. OGFHS (50 g) was compared with two commercial snacks (CheetosMR, TotisMR), showing better protein content, total dietary fiber and AoxA, as well as high acceptability and lower energy content than commercial snacks. Due to its great nutritional properties and AoxA,OGFHS could be used for health promotion and as an alternative to commercial snacks with low nutritional value and high energy content.

The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa (STF) for their chemical composition (proximate, mineral, and amino acid) and pasting, thermal, and functional properties. The proximate composition of flours was determined using methods of the European Commission Regulation (152/2009). Atomic Spectrometer, ion-exchange chromatography, Rapid Visco-Analyzer (RVA), and Differential Scanning Calorimetry (DSC) were used to measure minerals, amino acids, pasting, and thermal properties, respectively. The inter-relationships of the measured attributes were determined using Pearson correlation and principal component analysis (PCA). Significant (p

We studied the prevalence of functional abdominal pain disorders (FAPDs) and functional constipation (FC) in a large prospective cohort of children with celiac disease on a strict gluten-free diet (GFD).We performed a prospective cohort study, from 2016 through 2018, in a tertiary care center in Italy, of 417 patients (37% male; mean age, 13.7 y) with a diagnosis of celiac disease (European Society for Paediatric Gastroenterology Hepatology, and Nutrition criteria) who had been on a strict GFD for more than 1 year and had negative results from serologic tests after being on the GFD. Parents and children (10 y) were asked to fill in a questionnaire on pediatric gastrointestinal symptoms, according to Rome IV criteria. Patients' closest siblings (or cousins) who had negative results from serologic test for celiac disease were used as controls (n = 373; 39% male; mean age, 13.5 y).We found a higher prevalence of FAPDs among patients with celiac disease (11.5%) than controls (6.7%) (P.05); the relative risk (RR) was 1.8 (95% CI, 1.1-3.0). Irritable bowel syndrome (IBS) and FC defined by the Rome IV criteria were more prevalent in patients with celiac disease (7.2% for IBS and 19.9% for FC) than controls (3.2% for IBS and 10.5% for FC) (P.05 and P.001, respectively); the RR for IBS was 2.3 (95% CI, 1.1-4.6) and the RR for functional constipation was 2.1 (95% CI, 1.4-3.2). We found no differences in the prevalence of other subtypes of FAPDs. A logistic regression showed that younger age (P.05) and a higher level of anti-transglutaminase IgA at diagnosis (P.04) were associated with FAPDs (in particular for IBS) irrespective of GFD duration.Celiac disease is associated with an increased risk of IBS and FC. Strategies are needed to manage IBS and FC in patients with celiac disease.

The underutilized millets and legumes (proso millet, little millet, soaked and germinated faba beans) were mixed in different combinations to develop ready to eat porridge. Physiochemical and functional properties such as color, water absorption index (WAI), water solubility index (WSI), pasting properties, microstructure and in vitro starch digestibility of formulated porridge mix were evaluated. The porridge mix formulations exhibited a considerable amount of proteins (17.97-22.17 g/100 g) and carbohydrates (70.24-72.25 g/100 g). WAI and WSI of the different porridge formulations (P1-P6) ranged from 3.07 to 3.34 g/g and 10.37 to 25.81 g/100 g/100 g, respectively. The in vitro starch digestibility of formulation P5 (little millet, proso millet and soaked faba bean) was significantly higher (67.70%) compared to other formulations. This study concluded that nutritional, functional values as well as the digestibility of porridge mixes were improved after incorporation of soaked faba beans. The ready to eat porridge mix based on underutilized legumes and millets can serve as source of macro and micronutrients for all age groups.

While intensification of farming systems is essential for achieving the Millennium Development Goal of “Zero hunger”, issues such as availability of nutritious foods would demand increased attention if any long-term form of food security is to be achieved. Since wheat, rice and maize have reached near to 80 percent of their yield potential and reliance on these crops alone would not be sufficient to close the gap between demand and supply, there is a need to bring other climate-resilient and nutritionally dense crops into agricultural portfolio. Buckwheat (Fagopyrum spp.) has attracted considerable interest amongst global scientific community due to its nutritional and pharmaceutical properties. The gluten free nature of buckwheat, nutritionally balanced amino acid composition of its grain protein, and high levels of anti-oxidants, such as rutin, makes buckwheat an important crop with immense nutraceutical benefits. However, a key challenge in buckwheat cultivation is the variation in yield between years, which impacts the entire value chain. Current information on buckwheat indicates existence of significant phenotypic variation for agronomic and nutritional traits. However, genetic bottlenecks in conventional breeding restrict effective utilization of the existing diversity in mainstreaming buckwheat cultivation. Availability of high density buckwheat genome map for both the cultivated species viz. F. esculentum and F. tataricum would add to our understanding of genetic basis of their agronomic traits. The review examines the potential of buckwheat as a strategic crop for human nutrition and prospects of effective exploitation genomic information of common and Tartary buckwheat for genome assisted breeding.

Cerebellar manifestations have been described in patients with gluten sensitivity (GS)-related disorders. A better understanding of the neurological manifestations of GS requires the use of neuroimaging techniques. We performed a systematic review on neuroimaging findings in GS patients with cerebellar symptoms. We also included a specific search on neuroimaging findings in GS patients with cerebellar manifestations on a gluten-free diet (GFD). PubMed, Embase, and Bireme were systematically searched to identify studies assessing neuroimaging features of adults with cerebellar manifestations and GS with or without enteropathy on a GFD. Ten studies with a total of 222 adult-GS patients were included. Magnetic resonance imaging was used in 100% of the studies. Cerebellar atrophy was evaluated in 7 studies and observed in 63% of the patients. White matter abnormalities were described in 2 studies. Single-photon emission computed tomography was used in 2 studies, and decreased cerebellar perfusion was detected in 92% of the included patients. No study employed nuclear medicine after the start of GFD. Magnetic resonance spectroscopy (MRS) was performed in 2 studies before and after GFD. An increase in the Naa/Cr ratio in cerebellar vermis was seen in 98% of the cases on a strict GFD. Cerebellar atrophy was found to be a prevalent condition in GS patients. MRS demonstrated to be useful in the follow-up of GS patients with cerebellar manifestations on a GFD. Prospective studies using nuclear medicine imaging are needed to study brain changes in GS patients on a GFD.

Context It has been suggested that a gluten-free and casein-free (GFCF) diet may alleviate the symptoms of autism spectrum disorder (ASD) and facilitate neurodevelopment of children with ASD. Studies to date have been inconclusive. Objective This study aimed to evaluate (through quantitative meta-analysis) the efficacy and safety of a GFCF diet for children with ASD. To our knowledge, this is the first time such an analysis has been carried out. Data Sources Eight electronic databases were searched, from the establishment of each database up to March 27, 2020: PubMed, Web of Science, Embase (Ovid), PsycINFO (Ovid), Cochrane Library, CNKI, Wanfang, and VIP databases. Data Extraction Two authors independently performed the data extraction and risk-of-bias assessment. Data Analysis A quantitative meta-analysis was performed with standard procedures by using Stata SE 15 software. Within the total of 8 studies, with 297 participants, 5 studies reported significant reductions in stereotypical behaviors [standard mean difference (SMD) = –0.41, 95% confidence interval (CI): –0.68 to –0.15], and 3 studies reported improvements in cognition (SMD = –0.46, 95% CI: –0.91 to –0.01) following GFCF dietary intervention . No statistically significant changes were observed in other symptomatic categories (all P > 0.05). Conclusion The current meta-analysis showed that a GFCF diet can reduce stereotypical behaviors and improve the cognition of children with ASD. Though most of the included studies were single-blind, the benefits of a GFCF diet that have been indicated are promising. Additional studies on a larger scale are warranted. Systematic Review Registration PROSPERO registration no. CRD42020177619.

Chenopodium quinoa (quinoa) is considered a superfood with its favourable nutrient composition and being gluten free. Quinoa has high tolerance to abiotic stresses, such as salinity, water deficit (drought) and cold. The tolerance mechanisms are yet to be elucidated. Quinoa has Epidermal Bladder Cells (EBCs) that densely cover the shoot surface, particularly the younger parts of the plant. Here, we report on the EBC's primary and secondary metabolomes, as well as the lipidome in control conditions and in response to abiotic stresses. EBCs were isolated from plants after cold, heat, high-light, water deficit and salt treatments. We used untargeted Gas Chromatography-Mass Spectrometry (GC-MS) to analyse metabolites and untargeted and targeted Liquid Chromatography-MS (LC-MS) for lipids and secondary metabolite analyses. We identified 64 primary metabolites, including sugars, organic acids and amino acids, 19 secondary metabolites, including phenolic compounds, betanin and saponins and 240 lipids categorized in five groups including glycerolipids and phospholipids. We found only few changes in the metabolic composition of EBCs in response to abiotic stresses, these were metabolites related with heat, cold and high-light treatments, but not salt stress. Na+ concentrations were low in EBCs with all treatments, and approximately two orders of magnitude lower than K+ concentrations. This article is protected by copyright. All rights reserved.

The prevalence of celiac disease (CD) and other gluten-intolerant disorders is still growing over time partially attributed to more clinical investigations and improved diagnosis capacity, even mai...

This research aimed to investigated the short- and long-term effects of gluten free diet (GFD) on nutritional intake, glycaemic and insulin response. In a cross-sectional study, participants who consumed a gluten-containing diet (GCD; n=11) and a GFD (n=11) completed a food diary, blood glucose and insulin measurements. In a pre-postn intervention study (n=, 11), glycaemic and insulin responsed were tested individuals completed a food diary, blood glucose and insulin measurements before and after four weeks of a GFD. Food intake was recorded before and after two weeks. No significant differences in nutrient intake, glycaemic or insulin responses were found in the cross-sectional study (p>0.05). In the intervention study, there was a significant reduction in body weight (p=0.007) and, body mass index (BMI) (p=0.004) after four weeks and and lower thiamine intake (p=0.021) after two weeks of GFD. Glycaemic response was significantly higher (p

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

The population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

Aim Gluten-free diets (GFDs) have gained popularity in the general population. Nonetheless, controlled studies are necessary before decisions can be made to promote GFDs. We aimed to evaluate the effects of gluten intake on body weight, body composition, and resting energy expenditure and observe the changes in nutrient intake caused by GFDs. Methods Twenty-three women were kept on a GFD for six weeks and received muffins with 20 g of gluten isolate (gluten period) or muffins without gluten (gluten-free period) in a crossover, single-blind, non-randomized trial. Gastrointestinal symptoms, food frequency questionnaires, body composition, and resting energy expenditure were assessed before the study (habitual or usual diet) and in the third and sixth weeks. Food intake was recorded daily for six weeks. Results Gastrointestinal symptoms, resting energy expenditure, and body weight and composition were similar during the gluten period and gluten-free period. When the diet of the gluten-free period was compared with the habitual diet, we found an increase in the intake of fat and sodium and a reduction in the intake of fiber and vitamins B1, B6, B12, and folate. The nutrient imbalance caused by a GFD led to an increase in the dietary inflammatory index, thus suggesting that this type of diet has high inflammatory potential. Conclusion Gluten intake (20 g/day) did not alter body composition and resting energy expenditure in healthy women without caloric restriction in the diet for a short period (three weeks). However, a GFD led to changes in the composition of the diet, which worsened the quality of the diet and increased its inflammatory potential.

Celiac disease (CD) is a prevalent digestive illness as well as a budding area of research in the field of gastroenterology. While investigations are underway to find new and improved pharmacological therapies for CD, the gluten-free diet (GFD) remains the only option to effectively manage the condition. While the GFD is recommended for patients diagnosed with CD and other gluten-related conditions, studies show the number of individuals on the GFD surpasses the projected number of patients with these medical indications (1). The implications of widespread adoption of this dietary approach are still being determined, with many patients believing this diet will improve overall health and cardiovascular risk. This review analyzes the relationship between a GFD and metabolic syndrome in both non-celiac and celiac patients, concluding that although the diet may slightly improve overall cardiac risk factors, weight, and/or insulin resistance, its use in the absence of a gluten-related disorder is controversial.

Актуальность. Железодефицитная анемия (ЖДА) — это наиболее частый внекишечный симптом при целиакии у взрослых. Исследований наличия или отсутствия железодефицита, в том числе скрытого, у пациентов, имеющих как целиакию, так и непереносимость глютена без цели­акии (НГБЦ), ранее в нашей стране не проводилось. Цель исследования: изучить и проанализировать общеклинические и биохимические показатели крови, отражающие наличие анемии и/или железодефицита у больных целиакией и непереносимостью глютена без целиакии, находящихся на АГД. Материалы и методы. В исследование были включены 38 взрослых с диагностированными ранее основными видами непереносимости злаков — целиакией и НГБЦ. Все они находились на диете с полным исключением глютена. Всем исследуемым определялись гематологические показатели: общая железосвязывающая способность сыворотки, содержание эритроцитов, гемоглобина, ферритина, железа и трансферрина крови. Результаты. В результате обследования 38 пациентов, находящихся на аглиадиновой диете продолжительностью 6,5 (IQR 4–12) года, выявлено наличие ЖДА легкой степени у 13,16 % обследованных, при этом латентный железодефицит выявлялся у 18,42 % обследованных. Снижение концентрации сывороточного железа крови отмечено у 23,08 % больных общей группы, но частота железодефицита (в том числе латентного) в обследованной группе по анализу показателей концентрации сывороточного ферритина достигла 31,58 %, превалируя над частотой выявления ЖДА почти вдвое. При этом содержание эритроцитов было нормальным у 100 % обследованных. Среди пациентов с железодефицитом лица с целиакией встречаются чаще, чем среди пациентов с НГБЦ (83,3 и 16,7 % соответственно). Выводы. Больные целиакией и НГБЦ остаются в группе риска по развитию ЖДА, несмотря на то, что они находятся на аглиадиновой диете. Изолированный показатель эритроцитов не является информативным для диагностики не только скрытого железодефицита, но и ЖДА. Изолированный сывороточный уровень железа также не является показательным для диагностики данных состояний. В этом отношении именно ферритин становится наиболее показательным маркером железодефицита. Необходимо целенаправленное наблюдение за этой группой больных с целью выявления скрытых форм микронутриентного дефицита, в частности железа, и осуществления обоснованной, индивидуализированной коррекции их последствий., Актуальність. Залізодефіцитна анемія (ЗДА) — це найпоширеніший позакишковий симптом при целіакії у дорослих. Досліджень наявності або відсутності залізодефіциту, зокрема прихованого, у пацієнтів, які мають целіакію, так само як і непереносимості глютену без целіакії (НГБЦ), раніше в нашій країні не проводилося. Мета дослідження: вивчити та проаналізувати загальноклінічні та біохімічні показники крові, що відображають наявність анемії та/або залізодефіциту у хворих на целіакію та НГБЦ на агліадиновій дієті (АГД). Матеріали та методи. У дослідження було включено 38 дорослих із діагностованими раніше видами непереносимості злаків — целіакією та НГБЦ. Усі вони перебували на дієті з повним виключенням глютену. Всім досліджуваним визначалися гематологічні показники: загальна залізозв’язуюча здатність крові, вміст еритроцитів, гемоглобіну, феритину, заліза та трансферину крові. Результати. Внаслідок обстеження 38 пацієнтів, які перебували на агліадиновій дієті протягом 6,5 (IQR 4–12) року, ЗДА легкого ступеня була виявлена у 13,16 % обстежених, при цьому латентний залізодефіцит визначався у 18,42 % обстежених. Зниження концентрації сироваткового заліза крові відзначено у 23,08 % хворих загальної групи, але частота залізодефіциту (зокрема латентного) в обстеженій групі за аналізом показників концентрації сироваткового феритину досягла 31,58 %, превалюючи над частотою виявлення ЗДА майже вдвічі. При цьому вміст еритроцитів був нормальним у 100 % обстежених. Серед пацієнтів із залізодефіцитом частіше зустрічаються особи з целіакію, ніж із НГБЦ (83,3 і 16,7 % відповідно). Висновки. Хворі на целіакію та НГБЦ залишаються в групі ризику з розвитку ЗДА, незважаючи на те, що вони знаходяться на агліадиновій дієті. Ізольований показник еритроцитів не є інформативним для діагностики не тільки прихованого залізодефіциту, але і ЗДА. Ізольований сироватковий рівень заліза також не є показовим для діагностики цих станів. Щодо цього саме феритин стає найбільш показовим маркером залізодефіциту. Необхідно цілеспрямовано спостерігати за цією групою хворих з метою виявлення прихованих форм мікронутрієнтного дефіциту, зокрема заліза, і здійснення обґрунтованої, індивідуалізованої корекції їх наслідків., Background. Iron deficiency anemia (IDA) is the most common extraintestinal symptom of celiac disease in adults. Stu­dies of the presence or absence of iron deficiency, including cases of latent anemia, in patients with both celiac disease and non-celiac gluten sensitivity (NCGS) has not been previously carried out in our country. The purpose was to study and analyze general clinical and biochemical blood parameters of patients who are on a gluten-free diet with regards to the pre­sence of anemia and/or iron deficiency. Materials and methods. The study included 38 adults previously diagnosed with one of the major types of cereal intolerance — celiac disease or NCGS. All of them were on a gluten-free diet. The following hematological parameters were studied and analyzed for each subject: erythrocyte count, hemoglobin, ferritin, total iron-binding capacity, iron, and blood transferrin levels. Results. The analysis revealed that 13.16 % of 38 patients had mild IDA as measured by hemoglobin levels, and latent iron deficiency was found in 18.42 % patients. In general, analysis of serum ferritin concentrations revealed the rate of iron deficiency of 31.58 % despite follo­wing a gluten-free diet for 6.5 (interquartile range of 4–12) years, suggesting that the rate of all iron deficiency cases (including the latent ones) almost twice exceeds the rate of IDA detected by hemoglobin analysis. Withal, the red blood cell count was normal in 100 % of the examined people, but a decrease in the concentration of serum iron in the blood was observed in 23.08 % of patients. Among individuals with iron deficiency, people with celiac disease are more likely to be found than those with NCGS (83.3 and 16.7 %, respectively). Conclusions. Patients with celiac disease and NCGS remain at risk for the deve­lopment of IDA despite following a gluten-free diet. The isolated indicator of red blood cells is not informative for the diagnosis of not only latent iron deficiency but IDA as well. Isolated serum iron levels are also not indicative for the diagnosis of these conditions. In this regard, ferritin becomes the most significant marker of iron deficiency. Thus, it is necessary to carefully monitor this group of patients to identify latent forms of nutritional deficiency, in particular, iron deficiency, and to carry out the well-grounded individualized correction of their consequences.

Cereal and pulse combination is considered as the staple food in the diet pattern, whereas refined or processed food consumption plays an important role in the occurrence of chronic lifestyle-related diseases. Cake is a sweet baked food made from refined flour and sugar, egg and fat. Consumers are gaining awareness about the importance of consuming healthy and wholesome foods. Hence, there is a felt need to develop plant-based, gluten-free and lactose-free cupcakes incorporating indigenous kattuyanam rice by completely replacing refined flour. Brown rice (Oryza sativa L.), also recognized as Kattuyanam rice is one of the traditional coloured rice variety which has immense nutrient potentials and improves human health. The present study was intended to formulate a plant-based cupcake that is rich in protein, fibre and calcium. The study also aimed at evaluating its nutritional composition, calculate its cost, and to assess the level of acceptability by subjecting to organoleptic evaluation. The plant-based cupcakes were formulated in three different ratios using each pulse variety and with kattuyanam rice. The two varied pulses used were horse gram dhal [A KHC (50:10), B KHC (40:20), C KHC (30:30)] and green gram dhal [D KGC (50:10), E KGC (40:20), F KGC (30:30)], the cakes were formulated and standardized without the addition of any artificial preservatives. Sensory evaluation of the cupcakes was carried out by a panel comprising of twenty members and the nine-point hedonic scale was used. The results of the sensory evaluation revealed that the kattuyanam rice cupcakes formulated in the ratio 30:30 [C KHC and F KGC] from both the variations had maximum overall acceptability score, these were subjected for further analysis. Results of the nutrient analysis revealed that the cupcakes were rich sources of protein, fibre and iron. The cupcakes were priced at twelve rupees per piece, making it economical. The formulated kattuyanam rice cupcake can be considered a viable solution for people with celiac, lactose intolerance patients, and the population adopting a vegan lifestyle.

Gluten-related disorders (GRDs) including celiac disease have gradually emerged as an epidemiologically relevant global phenomenon with an estimated prevalence around 5%. In India GRDs occur more in the north and north-west, where wheat is the staple, than in the south and east, where rice is the staple. The most common general symptoms of GRDs include bloating, abdominal pain, constipation, diarrhea, headache, tingling and numbness in hands and feet, fatigue and joint pain. GRDs are difficult to diagnose and generally the patients receive symptomatic treatment. The main reason for the increase in GRDs is the increase in area, production, procurement and distribution of wheat, a gluten rich cereal, at a reduced price through Public Distribution System throughout the country. As a consequence, the area under coarse grains, their production and consumption, has largely decreased. Coarse grains (pearl millet, sorghum etc.) are gluten free and their increased production and consumption can help in avoiding an epidemic of GRDs including celiac disease. In the international market there is a growing demand for gluten free foods and if strategically marketed, coarse grains could become an export commodity for India.

The aim of this study was to determine the quality attributes of chickpea enriched rice noodles. Black rice-chickpea pastas were produced from different blends 10–30% of chickpea flour and black rice flour. The protein, fat, ash, Ca, Mg and P content were observed higher for chickpea flour. The noodles' proximate composition, cooking quality, and sensory characteristics were determined. Results showed an increment in protein content (9.23 – 16.54 %), fat (2.64 – 4.14 %) and ash (1.91 – 2.71 %). Fortification with chickpea flour reduced cooking time (8.5 – 7.32 min) but increased cooking loss from 2.48 to 4.18 %. Black rice noodles enriched with 30% chickpea flour was highly ranked for sensory attributes. Chickpea flour can be successfully using in the noodles formula and improving the nutritional quality of noodles. In conclusion, this study found that black rice-chickpea noodles are a nutritional alternative to traditional rice noodles, as well as providing variety to dietary categories for celiac disease sufferers.

Foxtail millet (botanic name Setaria italica) is the second-most widely planted species of millet, and the most important in East Asia have not gain much importance in diet despite their nutritive value and therapeutic use. In this study efforts have been made to develop products like idly, dosa and upma by replacing the rice rawa and the wheat rawa in the recipe with foxtail millet rawa respectively. The study was aimed with objectives of developing products with foxtail millet rawa and their comparison with the traditional recipes of idly, dosa and upma, for their overall acceptability and evaluation of the organoleptic characteristics which was done by 10 semi-trained panelists and also the comparison of the three rawa in terms of their nutritional composition. Gluten content was determined by the method detailed in AACC (2000) method No.38-10. The study revealed that foxtail millet can be easily replaced and (or) incorporated in the local and common recipes for its greater utilization because of its health benefits and therapeutic use.

Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets. One of the most challenging tasks in the development of gluten-free products is their quality. The purpose of this review is to describe the application of gluten-free flours in common bakery products such as bread, cakes, and biscuits. This article does summarize some functional ingredients such as hydrocolloids, protein, and enzymes and also the applications of novel technological approaches including high-pressure treatment, sourdough fermentation and extrusion technology. Overall, different approaches utilized in the improvement of gluten-free bakery products will lead to various quality outcomes.

This study was planned to utilize by-products of baby corn, which was powdered upon drying. Different formulations containing baby corn: defatted soya: plantain: finger millet flours at 10:65:20:5, 15:55:20:10, 20:45:20:15 and 25:35:20:20 were prepared and analyzed for functional, nutritional and bioactive properties of the blended flours and muffins. The outcomes indicated that incorporation of baby corn flour had enhanced functional and pasting properties of the blended flours. The addition of baby corn flour increased the antioxidant properties and metal chelating activity of blended flours. The incorporation of baby corn flour had contributed better retention of antioxidant potential during baking as muffins with 25% baby corn showed more increase in antioxidant properties than 10% baby corn muffins. Hardness and specific volume of muffins increased, while total phenol content decreased significantly with increment in the level of baby corn flour. On the basis of sensory analysis muffins prepared with 20% level of baby corn flour was selected best. This study concluded that by-products of baby corn can be utilized for development of gluten free muffins with better nutrition and bioactive properties.

PurposeAccording to the dietary needs of celiac people and very limited variety of commercially available foodstuff, the demand for gluten-free products is increasing every day. Keeping this in view, the present study aims to develop healthier gluten-free chicken products by using different cereal sources and to determine the effect of substitution of wheat flour with gluten-free flours on quality of chicken products.Design/methodology/approachBuckwheat, chickpea and rice flours were used as gluten-free flours for the production of chicken products. The physical (yield parameters, crust colour), chemical (proximate composition, caloric value, pH) and sensorial properties of coated chicken products were measured. Duncan's multiple range test and principles component analysis were performed.FindingsGluten-free flours were significantly effective on yield parameters, colour, moisture, protein, lipid and caloric value of the samples (p Originality/valueThis study offers potential healthy alternatives to increase the variety of gluten-free products that celiac people desperately need today.

Context A gluten-free diet (GFD) is the recommended treatment for gluten-dependent disease. In addition, gluten withdrawal is popular and occasionally is suggested as a treatment for other autoimmune diseases (ADs). Objective The current systematic review summarizes those entities and discusses the logic behind using a GFD in classical non–gluten-dependentADs. Data Sources A search for medical articles in PubMed/MEDLINE, Web of Sciences, LILACS, and Scielo published between 1960 and 2020 was conducted, using the key words for various ADs and GFDs. Data Exxtraction Eight-three articles were included in the systematic review (using PRISMA guidelines). Data Analysis Reduction in symptoms of ADs after observance of a GFD was observed in 911 out of 1408 patients (64.7%) and in 66 out of the 83 selected studies (79.5%). The age of the patients ranged from 9 months to 69 years. The duration of the GFD varied from 1 month to 9 years. A GFD can suppress several harmful intraluminal intestinal events. Potential mechanisms and pathways for the action of GFD in the gut – remote organs’ axis have been suggested. Conclusion A GFD might represent a novel nutritional therapeutic strategy for classical non–gluten-dependent autoimmune conditions.

Autism disorders can reduce the ability to communicate, socialize, and respond to the environment. Some children with autism disorders are allergic to gluten. This study aims to analyze the characteristics of gluten-free cookies from corn flour and mung bean flour. The experimental design used was a Randomized Block Design. The formulation of corn flour: mung bean flour was 60%: 40%, 55%: 45%, 50%: 50%, 45%: 55%, 40%: 60%, each treatment was repeated 5 times. The best treatment is the formulation of 50% corn flour + 50% mung bean flour. The nutrient content of cookies (per 100g) was 18.47 kcal energy, 4.94 grams of protein, 6.93 grams of fat, 25.33 grams of carbohydrates. The serving size for autism children aged 4-6 years is 8 pieces (± 80 grams) per day with 2 feeds. Keywords: Autism, Cookies, Corn flour, Mung bean

This cross-sectional study aimed to evaluate and classify barriers to adherence to the gluten-free diet in 137 Iranian adults with celiac disease. We used a 23-point Likert questionnaire and exploratory factor analysis to identify and classify the barriers. Adherence to gluten-free diet was assessed by measuring the serum level of anti-tTG-IgA. The correlation between the barriers and adherence to gluten-free diet was assessed using logistic regression. A total of 117 subjects completed the study. Seven factors were extracted: "gluten-free diet restrictions," "self-awareness and social awareness," "psychological barriers," "education," "situational barriers and gatherings," "lack of access/labeling," and "cost." There was a significant correlation between the situational barriers and gatherings and nonadherence to the diet in the adjusted model (odds ratio = 1.63; 95% confidence interval [1.03, 2.54], p = .03). Nutritionists and physicians should consider these barriers when consulting patients with celiac disease.

There are currently no universal evidence-based nutrition guidelines that address the gluten-free (GF) diet for children/youth (4–18 years). A GF food guide was created to help children/youth with coeliac disease (CD) and their families navigate the complexities of following a GF diet. Guide formation was based on pre-guide stakeholder consultations and an evaluation of nutrient intake and dietary patterns. The study objective was to conduct an evaluation on guide content, layout, feasibility and dissemination strategies from end-stakeholder users (children/youth with CD, parents/caregivers and health care professionals). This is a cross-sectional study using a multi-method approach of virtual focus groups and an online survey to conduct stakeholder evaluations. Stakeholders included children/youth (4–18 years), their parents/caregivers in the coeliac community (n 273) and health care professionals (n 80) with both paediatric and CD experience from across Canada. Thematic analysis was performed on focus group responses and open-ended survey questions until thematic saturation was achieved. χ2 and Fisher’s exact statistical analyses were performed on demographic and close-ended survey questions. Stakeholders positively perceived the guide for content, layout, feasibility, ethnicity and usability. Stakeholders found the material visually appealing and engaging with belief that it could effectively be used in multi-ethnic community and clinical-based settings. Guide revisions were made in response to stakeholder consultations to improve food selection (e.g. child-friendly foods), language (e.g. clarity) and layout (e.g. organisation). The evaluation by end-stakeholders provided practical and patient-focused feedback on the guide to enable successful uptake in community and clinical-based settings.

Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed.

Celiac disease is a lifelong disease, associated with lifestyle changes. After the diagnosis was made, patients are faced with a number of tasks: organizing a food system for the patient and his family members at home, in kindergartens, schools, health camps, sanatoriums, hospitals, in the army, while traveling; selection of gluten-free medicines; organization of psychological assistance. Support in the social and psychological sphere of life is provided by patient organizations, that create systems for the comfort life of celiac patients. This review focuses on the role of such organizations in the socio- psychological adaptation of patients with celiac disease. The tasks, methods and projects of systemic educational work, information resources, methods of psychological support for patients are presented; product expertise capabilities, legislative aspects in the field of social and legal protection of the interests of persons with celiac disease and a violation of gluten tolerance, the possibilities of material support for patients in various regions of Russia are highlighted. The article drew attention to the success of patient organizations in improving the quality of life, and those who have difficulties both: the problems of labeling of gluten-free products, the complexity of catering in public restaurants and institutions. The system of activities and projects, developed by the St. Petersburg Society of Celiac Diseases “Emilia” and the National Association “Gluten Free Life” allows to overcome the difficulties, associated with adhering to a strict lifelong diet, improves gluten free food at home.

Coeliac disease (CD) is an autoimmune gluten-dependent condition with a prevalence of 1% in the population, if screened. However, approximately only a third of children with CD are diagnosed. When CD is suspected, serological screening with anti-tissue transglutaminase titres should be performed. Children with a positive result should be referred to a specialist in CD for confirmation of the diagnosis. The European Society for Paediatric Gastroenterology Hepatology and Nutrition revised their diagnostic guidance for CD in 2020 and this article discusses the current diagnostic pathways. Lifelong strict adherence to a gluten-free diet is necessary to prevent complications. Nurses and specialist paediatric dietitians have an important role in recognising and diagnosing CD early, as well as offering ongoing dietary and clinical support.

Gluten-free and vegan bakery items have been gaining popularity. Their demand has increased over the past few years, with India being one of the largest gluten-free food consumers. The gluten-free pieces of bread available in the market are crumbly in nature and have a dry mouthfeel, reducing its overall acceptability among consumers. Therefore, the present study was undertaken to develop gluten-free and vegan bread and enrich it with a functional component such as flaxseeds and assess its overall acceptability and nutritional value compared to gluten-free bread available in the market. Once the product was standardized for its serving size and yield, various sensory evaluation trials were conducted using 9 points hedonic scale on bread attributes with the help of semi-trained(n=30)and trained panellists(n=3). Proximate analysis of macronutrients was conducted along with the microbial analysis. The proximate analysis showed that the experimental product had a higher protein content(18.26g)and a lower fat content (5.58g) as compared to the market-bought control sample of gluten-free bread (Total protein content was 3.44g and total fat content was 9.20g). The experimental bread microbial analysis indicated that the total plate count, yeast and mold count, and coli form count were in the acceptable range. Salmonella and E.coli were absent in the sample Statistical analysis using paired t-test was performed found a significant difference between the experimental and control group among the following characteristics: taste/flavour, texture/mouth feel, and overall acceptability (p≤0.05). A shelf-life study of the bread was conducted, and it was seen that the bread remained sensorial acceptable for three days at a refrigerated temperature and four days at room temperature. The bread had a higher nutritional profile than the control sample and received higher overall acceptability.

Celiac disease is treated by following a lifelong strict gluten-free diet. It is practically difficult to follow this diet and patient requires appropriate management. Objective. The aim of the study was to assess adherence to the gluten-free diet and the management of celiac disease in patients of Batna city. Population and methods. A descriptive cross-sectional survey was carried out with 110 patients from Batna city. A questionnaire was established to collect socio-demographic and clinical data, and information on gluten-free diet adherence, and on celiac disease management. Results. Good adherence to gluten-free diet was found in most patients (78%). Patients age, socio-professional level, as well as disease duration had a significant positive effect on gluten-free diet adherence. More than half of patients carried out dietetic and medical consultations. All patients inquired about the disease and its diet, even though they were not members of a celiac association. Education about the disease and treatment of complications were the main components of celiac disease management. Conclusion. Despite the good adherence to the gluten-free diet, noted in most patients, awareness and education of patients and their families about the celiac disease and its management is very important.

This study aimed to determine an optimum formula for producing gluten-free pasta using banana flour. A mixture design experiment was conducted, and three factors were analyzed, 40-60% banana flour, 7-27% modified starch, and 23-43% water. The most appropriate formula included 40% banana flour, 27% modified starch, and 33% water. The nutritional profile of this gluten-free pasta per 100 grams was 469.29 kilocalories of total energy, 4.71 grams of protein, 7.60 grams of dietary fiber, 26.69 micrograms of vitamin A, 0.039 milligrams of vitamin B, 0.093 milligrams of vitamin B2, 60.30 milligrams of calcium, and 1.33 milligrams of iron. Further, these pasta products exhibited prebiotic properties and their overall preference score was at a moderate level of 7.02. Consequently, the gluten-free pasta made using banana flour differed from the commercial product due to its soft and flexible texture. Altogether, the pasta was nutritious and had prebiotic properties.

Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies was evaluated and compared to control gluten-free cookies produced with a margarine (M20). Methodology: RCO and RPO were incorporated at the level of 20 % and CPO at the level of 16%. The physicochemical characteristics were determined according to standard methods of analysis. Results: Moisture, ash, proteins, lipids, sugar, fiber, pH, fat acidity, and energy value were ranged respectively between 0.12 ± 0.05 and 1.72 ± 0.02 % ; 2.00 ± 0.00 and 2.34 ± 0.01% (g/100g DM) ; 6.91 ± 0,08 and 7.49 ± 0.07% (g/100g DM) ; 20.61 ± 0.01 and 25.62 ± 0.53% (g/100g DM) ; 61.71 ± 0.52 and 65.79 ± 0.23% (g/100g DM) ; 3.41 ± 0.52 and 8.02 ± 2.04% (g/100g DM) ; 7.01 ± 0.00 and 7.36 ± 0.00; 0.03± 0.00 and 0.11 % of H2SO4 ; 462.70 ± 8.17 and 505.79 ±5.32 Kcal. The use of RCO and RPO induced significantly increase of the fat content. But, the moisture, ash, fat, sugar and the energy of the experimental and control cookies are in accordance with the recommended value of the guidelines of codex Alimentarius on supplementary foods for older infants and young children. Conclusion: RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine in the production of gluten-free cookies with interesting nutritional values.

The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.

Biscuits a type of snack that is favoured by almost all groups of people especially children. This research was conducted to produce omega-3 gluten-free biscuits for toddlers. This study used a completely randomized design (CRD) one factor with 3 levels of treatment. The factor was the ratio of modified cassava flour (mocaf) and flaxseed with concentrations of 24%: 1%, 22%: 3%, and 20%: 5%. Product analysis included organoleptic tests (sensory and hedonic quality) by semi-trained panellists, chemical tests (proximate, crude fiber, omega-3) and total energy content. Gluten-free toddler biscuits with the addition of mocaf and flaxseed 20%: 5% were selected products from the results of this study. The product had a sensory quality that was dark brown, slightly scented with a pleasant aroma, soft texture, sweet taste and overall, very good. The hedonic test results produced an average value of 5, which is rather like all parameters. The resulting nutritional content (w/w) on a wet basis (wb): water content 3.79%, ash 1.71%, protein 7.89%, fat 24.61%, carbohydrate 62.00%, with a total energy of 501.05 kcal/100 g, crude fibre 1.39%, and the highest omega-3 content of 818.45 mg/100 g. Consumption of three biscuits for toddlers (20 g) can meet the energy intake of 6.5% Recommended Dietary Allowance (RDA), 4.5% RDA protein, 5.3% RDA carbohydrate, 9.1% RDA fat, and omega-3 at 17.8% RDA per day. The produced toddler biscuits had a protein content of 22.5% RDA per 100 g, so they could be claimed as a high protein source

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

The creative economy has a large contribution to Gross Domestic Product (GDP) that the role of creativity and knowledge in generating new ideas is a driver of economic growth and is able to absorb a large number of workers. Strong infrastructure support is needed, such as platfroms and facilitators as an intermediary between creative industry players and the market or consumer if they want to expand their business into the global market. The purpose of this research is to describe the factors that can help Indonesian creative industry players to enter the global market by focusing on four things: Business Process Reengineering ; support system (in terms of product technology, legality, and capital); as well as a platform as an infrastructure as an intermediary between creative industry players and the global market. This research used a qualitative method (review paper) by using data obtained from related journals and articles that were studied, then described descriptively based on the researcher’s perspective. The key informants in the study were cassava flour producers and gluten free food pioneers who have successfully exported as research subjects.