Introduction: Gluten is a protein found in grains.  Research has shown that the gluten that is in grains of wheat, barley, rye, and oats (to a lesser degree) is toxic to many individuals.  While gluten is essential for the make-up of these 4 grains, our bodies do not need it. Is it healthful?  The protein in today’s wheat is poorly digested and can be harmful.  An estimated 95% of prepared fo...

The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...

BACKGROUND A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. METHOD A total of 200 commercially available gluten-free products (including both na...

tolerable gluten thresholds in gluten free products have long been debated together with issues of cross contamination of gluten free cereals during the milling process. it is well established that a totally gluten free diet is virtually impossible owing to the presence of traces of gluten. it is estimated that daily consumption of gluten from contaminated gluten free foods is in the range of 5...

BACKGROUND Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation ant...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

BACKGROUND In light of the possibly preventive role of timing and amount of gluten in celiac disease, it would be helpful to have a questionnaire to assess the gluten intake in infants. AIMS Development and validation of a food questionnaire to assess gluten consumption in healthy infants aged 0-12 months (FQ-gluten). METHODS A food frequency questionnaire, previously developed for the Gene...

BACKGROUND Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported. Recent data suggest that these reactions are caused by HWPs produced by acid hydrolysis. OBJECTIVES To examine the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relat...

BACKGROUND AND AIMS Celiac sprue is a life-long disease characterized by an intestinal inflammatory response to dietary gluten. A gluten-free diet is an effective treatment for most patients, but accidental ingestion of gluten is common, leading to incomplete recovery or relapse. Food-grade proteases capable of detoxifying moderate quantities of dietary gluten could mitigate this problem. MET...

Currently, many studies show the effectiveness of elimination (gluten-free and case-free) diets in correcting not only the symptoms of gastrointestinal disorders in patients with autism but also in correcting behavioral indicators. The results of the inclusion of gluten and case free diets were analyzed in the complex of therapeutic measures in a child with autism spectrum disorders. The ...