Prescribing gluten-free foods in general practice
نویسندگان
چکیده
منابع مشابه
Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia.
Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets. Nutritional information on the Nutrition Information Panel ...
متن کاملGluten-free food database: the nutritional quality and cost of packaged gluten-free foods
Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional qualit...
متن کاملSensitive gluten determination in gluten-free foods by an electrochemical aptamer-based assay.
Enzyme immunoassays are currently the methods of choice for gluten control in foods labelled as gluten free, providing a mechanism for assessing food safety for consumption by coeliac and other allergic patients. However, their limitations, many of them associated to the reactivity of the different antibodies used and their degree of specificity, have prevented the establishment of a standardis...
متن کاملPromoting Rational Drug Prescribing in General Practice
Vægter, K. 2013. Promoting Rational Drug Prescribing in General Practice. Acta Universitatis Upsaliensis. Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Medicine 858. 64 pp. Uppsala. ISBN 978-91-554-8582-5. Aims: To introduce the concepts “quality assurance”, “rational drug prescribing” and “outreach visits” in general practice in Storstrøm County, Denmark and stud...
متن کاملSourdough-Based Biotechnologies for the Production of Gluten-Free Foods
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based p...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: British Journal of General Practice
سال: 2018
ISSN: 0960-1643,1478-5242
DOI: 10.3399/bjgp18x698045