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 کاملA curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoassay-based methods can unreliable and proteomic methods offer an alternative but require comprehens...
متن کاملSafety of carrageenan in foods.
Foods A recent review of the toxicology of carrageenan by Tobacman (1) raised questions about the safety of carageenan-containing foods. Intact carageenan is a high molecular weight hydrocolloid (molecular weight 1.5–20 × 106). One concern has focused on the potential for degraded (low molecular weight) carageenan to be formed by acid hydrolysis in the stomach and the possibility that this mate...
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 کاملGluten content of imported gluten-free foods: national and international implications.
oeliac disease (CD) is the only common disease for which strict dietary compliance is the sole treatment. Sensitivity to Cgluten varies between patients with CD, so that restricting levels in food tounder onepart permillion (ppm)wouldprotect the maximum number of patients. In a daily diet of 500 g food, 1 ppm is equivalent to 0.5 mg, the amount in 1/5000 of a slice of wheat flour bread containi...
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ژورنال
عنوان ژورنال: United European Gastroenterology Journal
سال: 2016
ISSN: 2050-6406,2050-6414
DOI: 10.1177/2050640615594750